Filipino plantation families brought lumpia to Hawai'i, and it became a fixture at every potluck and birthday table right alongside kalua pig and mac salad. This is lumpiang shanghai — the thin, meat-filled, deep-fried version — as opposed to the softer fresh (unfried) lumpiang gulay.
The roll itself is the technique: pack the filling in tight, roll snug, and seal the edge well, or the whole thing unravels in the oil.
