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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. [url=]shiadd[/url] [link=]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 (1549)

Stefania Faith Says:

Dec 8, 2014 - I would love to make a meatless kind. Also isnt there a sweet version? Like a dessert lumpia. Idk

elisabeth de castillo Says:

Dec 1, 2014 - OMG mom should have her channel totaly aswsome love her 

blacbarbie82 Says:

Dec 12, 2014 - Mmmm i love lumpia especially with sweet chili sauce. Now i know how to make them yay. 

okkayyitsteressa Says:

Oct 15, 2014 - My mom and grandma made some yesterday! Lumpia is good especially with the sauce

luv2craftcards Says:

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

curveyharley7 Says:

Nov 25, 2014 - Very good, just how my mom makes it too :-)

Cecilia Krnjeu Says:

Nov 23, 2014 - Sorry, No Can Do!!! That wasn't a lumpia that is a shanghai eggroll

P La Says:

Dec 7, 2014 - Thanx mom and daughter amazing video ;)

Smalltownblackgirl24 Says:

Nov 22, 2014 - I'm freakin in love with your mom!!!!! :))

cleo ful Says:


sharon gargiulo Says:

Aug 31, 2014 - I think I would give the meat a fry first just to be sure

chimjim89 Says:

Jul 9, 2014 - Because I see lumpia so much on the daily vlogs. I just neeeeeeded to make it. Thank you for the recipe. 

tyronebiggums3 Says:

Sep 25, 2014 - Why use a non-stick pan for oil frying? You run the added risk of leaching teflon into the oil and into the food for high-heat cooking in those pans. Better to by an inexpensive cast iron pan, which also holds heat much better.

cleo ful Says:

Nov 24, 2014 - POR....APTER....DATS WHY UR POOR...LOLS

charles smith Says:

Sep 29, 2014 - I know where Marysville is I was stationed in Everett wa st. my mother in law lives in Bremerton wa st.

Amber Lucas Says:

Oct 3, 2014 - I like seeing how other people make lumpia. Every recipe is a little different. My grandmother uses peas, carrots, raisins, onion, and beef. Super delicious. Don't knock the raisins, it's super good in them.

BG Guerrero Says:

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

Alex Stilwell Says:

Jul 11, 2014 - Judy and her mom are rhe best!!!

Jún Júnior Says:

Sep 12, 2014 - Filipino accents

Renee Pasten Says:

Apr 15, 2014 - This looks soooo easyyyy and deliciouuuuuusssssssss

FrancisLex Maxia Says:

Sep 19, 2014 - Hi, i just started watching your vlogs, so in phillipines they called it lumpia too? i thought Indonesia the only one that called it Lumpia from Semarang and i'm Indonesian

Lindsey 1214 Says:

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

rodney robinson Says:

May 13, 2014 - It's an interesting and obviously tasty recipe....BUT...would you slather a tortilla in ketchup and sprinkle with ground beef and American cheese and call it pizza (or a taco....or a gyro....or....?????).....OF COURSE YOU WOULDN'T (SHOULDN'T)......and this is not Lumpia (and yes, with a military-Hawaiian father and ancestory and Filipino relatives and having served in the Navy and been to the P-I many times and having Filipino chefs on the ships I served on and being raised around Filipinos my whole life I feel I can call this NOT LUMPIA)......OH...and where is the sweet-sour dipping sauce?

Gurobuzz Says:

Oct 5, 2014 - UR hot, maybe you should do the cooking and just let us watch

Angel Weiler Says:

Oct 30, 2014 - cook first for better taste