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uNdj9BQVY1 Says:

Sep 24, 2013 - AugisWell, I don't know whether it's the best one (I haven't seen much mini-football) but this is btifeauul goal, indeed.What's more, unlike with many other nice goals, it seems as the guy indeed meant to do what he achieved in the end. http://pyjtdaygrtw.com [url=http://shiadd.com]shiadd[/url] [link=http://yalqtuqspei.com]yalqtuqspei[/link]

UUTDIlTuEy Says:

Sep 21, 2013 - Hi Dave,First, thanks for all the great aivdce, I enjoy reading all of your updates. We are in preproduction to add video to my blog so I am exploring all avenues AND learning a lot from you.It seems I am missing something very obvious here, but better to ask I am uncertain about the URL requirement for Bitgravity. If the video is in my computer, and I don't want to put it on another site like YouTube, where am I grabbing the URL?

YrYRJnIKOq7n Says:

Sep 20, 2013 - Hi Ira! I'am Jack Aquino.Have you tasted Lumpiang Shanghai (spring rolls) not from Shanghai? Try this hot, sweet and sour luinampg Shanghai. I have tried this with my daughters and they like it So here goes Lumpiang Shanghai (with a twist)Ingredients: be kilogram ground pork bc kilogram back fat; diced bc” 1 medium onion; chopped finely 4 cloves garlic; chopped finely 1 medium carrot; diced finely 1 stalk of celery; diced finely bd cup peanuts; ground finely 1 teaspoon powdered black pepper 4 tablespoons soy sauce some green peppers (siling haba) 1 egg; beaten some spring roll wrappers; separated and keep moist 6 tablespoons water and 6 tablespoons of cornstarch; dissolved some cooking oilProcedures: Peel and halve the onion. Remove the roots and the stems. Chop the onion finely. Peel the garlic cloves and minced them finely. Cut the roots and the head of the carrot. Skin the it. Dice it very finely. Pound or grind the peanuts. A handy osterizer will help. Mix thoroughly the ground pork, onion, garlic, carrot, celery, peanuts, pepper, soy sauce and egg. Separate the wrappers. It helps to moisten the wrappers (fine sprayer will be handy). Cover the wrappers with moist cloth and keep in the refrigerator. Cut one side along the vein of the siling haba. Leave the stems. Discard the seeds. Wash it and dry. Roll a tablespoon or the ground pork mixture. Open a slit along the length of siling baha from the stem to the tip end, resembling a tube with a handle. Insert the mixture inside the siling haba (looks like a lollypop). Cut a wrapper about the length of the siling haba. Wrap it around the spring roll with the pork mixture. Use dissolved cornstarch and water to seal the spring roll. Do these steps for all the rolls. If you run out of siling haba, make regular spring rolls with the siling haba. Heap them in a cling wrapper until you are ready to fry. Heat the wok or deep frying pan with about 2 inches of cooking oil. Fry the rolls at medium temperature. When the rolls turn golden brown, drain and hang them dry.Making sweet and sour sauce: ⅓ cup vinegar (depending on the vinegar's acidity) 6 tablespoons sugar 4 tablespoons ketchup 1 tablespoon soy sauce 2 tablespoons cornstarch 1/2 teaspoon chili pepper flakes 2 cups waterSauce-making Procedures: Mix vinegar, sugar, ketchup, soy sauce, pepper flakes and water. Bring to a boil in a pansauce. Mix cornstarch and water. Add into the saucepan and stir constantly until thickens. Adjust the cornstarch and water mixture to your desire stirring constantly. Turn off the heat. Serve with the lumpia rolls.Preparation time: 90 minutes; Cooking time: 30 to 40 minutesJack

Youtube Comments (1502)

luv2craftcards Says:

May 28, 2014 - can I use ground beef instead of pork?

BG Guerrero Says:

Feb 20, 2014 - That's not Lumpia...................................................

Lindsey Dudley Says:

Jul 22, 2014 - Why dont you cook the meat first 

Orin Richburg Says:

Dec 17, 2013 - Finally found it! :) I'm making this soon!

Julie Says:

Apr 6, 2014 - OMG I gotta make these! So yummy 💜

Kenneth Larson Says:

Jan 19, 2014 - I wouldn't make it unless it is Lumpia Wrapper. If it doesn't say lumpia wrapper don't do it ^_^

jvadoptante Says:

Jun 9, 2014 - To all my filipino friends stay Away from Vegetable Oil. It's causes heart problems. My Dad had quadruple by pass surgery and the lack of exercise and Vegetable Oil didn't help. Use canola or peanut oil to fry everything else use coconut oil or olive oil.

dearestkim Says:

May 8, 2014 - i love your moms cooking recipes! 

Renee Pasten Says:

Apr 15, 2014 - This looks soooo easyyyy and deliciouuuuuusssssssss

Moua Yang Says:

Jul 25, 2014 - Judy are you guys hmong because the way hmong make lumpia is that the filling we add nodles and the carrots we cut it into skinny strips

Sagacious Marie Says:

Nov 20, 2013 - Can you make Lumpia with other types of meat? 

donny ray Says:

Dec 25, 2013 - Is she Hispanic? She looks filipino and Hispanic 

Jenna Taylor Says:

Jan 31, 2014 - I wonder if I could make this with like tofu... or no meat.

Putri Kartika Sinaga Says:

Apr 3, 2014 - lumpia is from Indonesia!

tojiroh Says:

Dec 3, 2013 - Yum! Gonna try it today... "Repeat a million times" indeed. :-) Your mom's a good teacher.

craxyo Says:

Mar 28, 2014 - Where can I find lumpia wrappers? In any super markets? Or in a Filipino grocery? 

Elizabeth hairston Says:

Dec 14, 2013 - Can u cook the meat and let it cool then wrap it?

Miya Gray Says:

Nov 17, 2013 - I'm philippineno I think I spelt it wrong 

angerica yan Says:

Mar 31, 2014 - basically eggroll…

Areli Brito Says:

Jul 23, 2014 - I have been dying to try them and make lumpia . Cooking lumpia is my week's goal! lol

judy hang Says:

Jul 24, 2014 - I made this it taste soooooo good :-)

The Best Says:

Jul 16, 2014 - Love it.. Your mom is funny, i liker jer sense of humor!

Bernie Fen Says:

Jul 22, 2014 - awesome!! ;) gonna make this sometime this week!.. thanks again + itsJudysLife !

Joula Aulia Says:

Jul 16, 2014 - Well in indonesia we have lumpia too, so idk where its actually come from -.-

makeupyourmind2019 Says:

Nov 22, 2013 - Your mom should either have her own cooking channel, or join Benji on his channel.