Lumpia: The Mac Diddy of All Comfort Foods

You say spring rolls, I say lumpia. Poh-tay-toe, poh-tah-toe. In Filipino, lumpia translates as "spring roll." Mom's version of Lumpiang Prito, "fried spring roll," is the BOMB DIGGITY DAWG! Filipinos love dipping these fried little crunchy suckers into vinegar and eating them with white rice. I usually ditch the rice and gobble-mangia on these lumpia fresh from frying pan, still standing up in front of the stove. cRuNcHhhhhhHH cRRUUNNCH CRuNNNCH crunch.crun.cru.cr.c. WATCH OUT, T.O. STREET FOOD SCENE!!!!!!!!!!!!!!!!!!!!!!!!

            Mom's Lumpiang Prito

• Moms prepares the lumpia filling by choppin' up small pieces of green beans
  and sliverin' up small pieces of carrots. Add bean sprouts if you like.
• Moms sautees the green beans and carrots with small, whole shrimps. 
• When the veggies and shrimps are cooked, she spoons this lumpia filling
  onto thin sheets of rice paper, around 3-4 tbsps per sheet. These spring roll rice
  paper sheets can be bought at Chinese grocery stores like T & T Supermarket.
• FUN PART = Fold each rice paper like a present, tucking the edges in first.
  Each lumpia roll should now resemble a phat, yummy, irregular cigar.
• Moms pours a generous amount of canola oil in her frying pan. With the stove
  on medium heat, she carefully places no more than 4 lumpias into the pan.
  SSSSSSSSSSSSSIIIIIIIIIIZZZZZZZZZLLLLLLLLLLLLLLLEEEE
• Fry, oh glorious lumpia, fry. Turn each lumpia over and over again until evenly
  browned on all sides. Want 'em crispier? Fry 'em for longer. Then enjoy enjoy :)