Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Spring Rolls
Fresh lumpia wrappers, bean sprouts, carrots julienned and sweet potato julienned cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Sauté garlic until they soften and smell nice.
- Place filling on wrapper, fold and roll tightly. Seal edge with beaten egg.
- Deep fry at 350F until golden and crispy. Serve with sweet-and-sour sauce.
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Pro Tips & Troubleshooting
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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