Issue link: http://maconmagazine.uberflip.com/i/1365748
LUMPIA 1 pound ground beef 2 sweet potatoes, diced 1 onion, diced 3 cloves garlic, minced 1/4 cup soy sauce 2 tablespoons sugar 2 teaspoons black pepper Egg roll wraps 1 raw egg, for egg wash 2 quarts vegetable oil, for frying Sweet chili sauce, to serve Brown beef in a pan over medium-high heat, drain and set aside. Add sweet potatoes to the pan and cook until tender. Add onions and garlic; sauté until translucent. Mix the beef back in, and add soy sauce, sugar and black pepper. Sauté over medium heat for another 2 minutes. Carefully separate a wrapper and place like a diamond in front of you. Add 2 tablespoons of filling and fold the corner closest to you over the filling tightly. Roll a little, then fold in the side corners and roll completely, sealing with egg wash. Bring oil to 350 degrees and place lumpia in the oil three at a time. Cook until golden brown and crispy. Remove and drain on paper towels. Enjoy with sweet chili sauce! roll the small packages of deliciousness like a burrito, and he "rolled it tight with a dab of egg wash to seal it, so no oil seeps in when it fries." e lumpia are then deep fried in vegetable oil until golden brown and crispy then drained on paper towels. As Eli broke one in half, the sound of the crunch alone made my mouth water, though to him "the best part about making these is that our whole family gets to enjoy them together." "ings are much different now than when I was younger, and Eli is so proud of his heritage and everything that makes him unique," Aubrey said. "I am proud that he is proud." Different cultures are now proudly celebrated everywhere. ere is even a Disney short, "From Our Family to Yours," that celebrates a Filipino grandmother and granddaughter making beautiful Christmas stars, or parols, together. Because of that short, Aubrey was able to create another family gathering over Zoom, making parols together. It is evident that Aubrey fully embraces the custom of caring for others like her grandmother, who was a nurse, and her father, now a nurse at Navicent on the frontlines – only she does it with food. APRIL/MAY 2021 | maconmagazine.com 141