Here’s another stab at Lasang Pinoy: Binalot! This time, a Lumpia that’s healthier but no less yummy. (Lasang Pinoy is a Filipino-themed cooking round-up, done ala Is My Blog Burning? For my other Lasang Pinoy 20 entry, check out the previous entry, Lumpiang Shanghai.)

Growing up in Sta. Ana, Manila, one of our favorite meryenda (midday snacks) was Pancit Palabok and Lumpiang Prito from the Sta. Ana Market. We’d buy the pancit from our suki since my Mom and her siblings were kids. The lumpia, we’d buy from the store beside the Pancit Palabok vendor.

I loved that lumpia. Fried to a golden crisp, and stuffed full of bean sprouts. Unlike the other vendors, her lumpia was only an inch in diameter, making it easier to eat for little mouths. Plus, because it was thinner, you get more lumpia wrapper crunch with every bite, versus the 2-inch thick lumpia of the other stalls.

Because it has been years since I last visited the Sta. Ana Market, here is a rough recreation of her Lumpiang Prito. It’s probably a pale copy of the one I grew up with, but it was enough to satisfy my hungry cravings. So until I get the chance to reconnect with my childhood home, I’ll be happy munching on Lumpiang Prito from my current home, making new memories of happy eats and even happier times.

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There’s a line that goes, there’s no Pancit Canton in Canton, nor Lumpiang Shanghai in Shanghai. Regardless of the misnomer, the lack of authentic Shanghai origins should never stop anyone from enjoying a good Lumpiang Shanghai.

Lumpiang Shanghai, more commonly known as Spring Rolls, are deep-fried “dumpling logs.” Made of ground pork, shrimp, and veggies, the resulting mixture is put on Lumpia wrapper. It’s then rolled and fried until crisp and golden brown. Commonly served with sweet and sour sauce for dipping, Lumpiang Shanghai is popular as finger food, or with rice. A mix of savory flavors and crisp textures, it’s one dish that’s always welcome, whether it be a fancy party, a fiesta, or an everyday meal. This is one Binalot (wrapped) dish that’s sure to please.

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When I hear fiesta, memories of feasts long past flood my mind. Despite growing in the city, I have been exposed to many fiestas because my Lola (grandmother) would put a fiesta feast together every May 12, in honor of Sta. Ana’s patron, Nuestra Senora delos Desamparados (Our Lady of the Abandoned).

Fiesta prep would begin days before, with my Lola’s sisters and brother lending a hand to make Ube Halaya (Yam Pudding?), Atsara (Pickled Mixed Veggies), Leche Flan and other things they could cook ahead.

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I’ve never tried cooking pinakbet (a medley of vegetables cooked in fish paste) or chop seuy. My mom cooks a mean tortang talong (eggplant omelette), so I never learned. And I don’t think I even want to try cooking ampalaya (bitter melon). So where did that leave me for Lasang Pinoy 18?

One of my favorite veggie appetizers is Gyu Asupara Maki, otherwise known as Beef and Asparagus Rolls. I love it for the sweet and salty flavor of the tender beef, imbued with just a subtle hint of smokiness, wrapped over crisp and cooked-just-right asparagus spears. While it’s Japanese in origin, I think, other than the mirin, the ingredients are ordinary enough to fit any cuisine. And with the flavor it packs, it’s sure to appeal to Pinoy tastebuds.

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