We’re used to reading about Natalie Coughlin in the sports section. With 12 Olympic and 20 World Championship medals, the UC Berkeley alum swam her way into the record books time and time again. But ...

If there’s one thing that lives in my mind rent-free, it’s Lumpia Shanghai, the savory fried spring rolls of the Philippines. These slender, cigar-shaped finger foods typically consist of a mixture of ...

Make the lumpia filling: In a large bowl, combine pork, 2 teaspoons sugar, soy sauce, salt, pepper, carrots, celery, garlic and onions. Mix well. Working with one wrapper at a time, scoop about 2¼ ...

Heat oil in skillet and saut garlic and onions until tender. Add meat and bacon, saut until browned. Add cheese. Remove from heat. Salt to taste. To assemble lumpia: Carefully separate wrappers. To ...

Filipino lumpia usually are rolled with a vegetable-and-protein filling, then fried to a shattering crispness. Washington cook Feli Orinion, a Filipino native, makes hers with a slight difference.

The Filipino dish of lumpia Shanghai shows the influence of Chinese settlers on the Southeast Asian country’s cuisine. I’ve eaten them many times at restaurants and parties – because no Filipino ...