+Gary Penley Thank you for your kind words Gary!

Thank you!

Thank you for your kind words, Consolacion!!

Håfa Adai, Heather, glad to be of help!

Thank you, Nancy!!

Hafa Adai Marj! You were on Guam during some great years....the lumpia wrappers are the best!

Oriental stores exist somewhere in every city. I'd like to assume that anyhow.

Awesome!

my mama is there also

@@GuamMamaCooks me

Thank you!! And yes I live in Colorado and what you said regarding taste between a spring roll and a Lumpia your a 100% Right😊

Yes my mom uses bean sprout also with ground beef, cabbage and carrots. It’s delicious; so many variations. She never puts oyster sauce cause some people are allergic to it. But yes, onion and garlic powder plus soy sauce for seasoning as soy sauce is salty already.

Yes, though they didn’t have the blue ones when I made the video. I stock up on the blue ones these days!

@@GuamMamaCooks I understand 🙄 when I was there…the Entire Island ran out of Ketchup! 🤪

Wonderful!

That's the way a 90 year old gaum lady taught me.

Pamela, thanks so much for stopping by to let me know!! I appreciate it, and I hope you can find wrappers soon!

Ahhhh they do have it in Northern California that's were I live in Vacaville CA. They sell it in the Asian stores. I buy mine at the County Market or Seafood City in Vallejo or Sacramento. Well there everywhere.

Funny! But yes, they are that delish.

Thank you for the tip!!!

Thanks for sharing this, Heather! Deer kelaguen is so good!

Did you make lumpia yet? Remember, you can also print out a written recipe: www.paulaq.com/lumpiaguamrecipe.html

Yes, yes, and yes!!!

You are most welcome!

@@GuamMamaCooks thank you so much the food you cook full of perseverance and love

Awesome, thank you too Lara, for stopping by!

Hi Chantel, I just listed the ingredients in the description box. I have it in the video too, but the list only shows up on something bigger than a phone. The lumpia is deelish, and freezes very well so you can enjoy them for months! Here's a link to more of my Guam recipes: www.paulaq.com/freerecipes.html

Paula Quinene thanks

Hi Robert, I've never counted, sorry! It's enough for a small barbecue :-). As for cost per each, not sure either....but folks used to sell them at 2 or 3 for a dollar.

Carmelita Santos .

Buenas!

Awesome, let me know how it goes!

Guam Mama Cooks PaulaQ hello hope all is well! They are delicious! Going to try shrimp puffs next

That's great Toya!! I need to make both of those again soon!

Hafa Adai Cby! An equal amount of Kikkoman soy sauce to distilled white vinegar, thinly sliced yellow onions, chopped green onions/scallions (optional), halved cherry or grape tomatoes (optional), and fresh Thai hot peppers (to taste....or red hot pepper flakes as a last resort). For example, a half cup of soy, a half cup of vinegar, one quarter of a small yellow onion, one green onion, five cherry tomatoes, and hot pepper to taste. This keeps well in a mason jar, covered, and in the fridge for several months....replenish onions and tomatoes as needed...at some point the tomatoes will dilute the soy/vinegar...then you will have to make a fresh batch. Hope this helps! Feel free to write again with any questions!

thank you so much. I followed your technique for Lumpia last night and the family raved!

@@GuamMamaCooks what do you mean? :-) If its made old school style, like Becky Delp, a 90 year old guamanian woman, tought me, which has no green onions or tomatoes in it, onions or diced small and packed full, vinegar just to where you can taste it, use light soy or cut reg in half with water, a small handful of those tiny firecracker hot peppers from that pepper tree that grows well in guam smashed well, as long as you keep the soy/vinegar mix just above the onion, it will last just about forever. Its a fermented food. I've got a batch that I started over ten years ago and it's still going strong. :-) Becky is gone now, :-( , but she gave me alot of love, a big bag of those guam peppers, and she tought me how to cook a lot of meals the way that she used to cook in guam. Now all her sons and a few of her grandchildren and great grandchildren are always asking me to fix something for them because they didn't bother to learn when she was around. I don't mind. I've always believed in paying it forward. :-)

Hi Frances, yes, there is a link to the written recipe in the upper right corner of all my videos, and below the videos. Here is the link for the buchi buchi recipe. Enjoy! m.paulaq.com/chamorrobuchi_buchiguamrecipe.html

I’ve always used cooked meat/pork for this style that uses veggies so I can’t vouch for how it will turn out using raw pork. I’ve made the Shanghai style ones with just ground raw pork…and it’s great!

Most Asian stores, but I think they are short on supply these days.

Used to be vegetable oil, but I’ve switched to local farm lard for frying lumpia.

Hafa Adai Alexis, here is the link to my kelaguen video. The printable recipe is also linked in the top right corner, and in the "Show More" tab of the video: kzfaq.info/get/bejne/b9pnocSSxqm3YWg.html

Lumpia is a Filipino food, but it's much loved by the Chamorro people.

NO, don't thaw the lumpia. Fry them frozen!

Trying these tonight as long as I can find the lumpia wraps. Thanks.

+Courtney Reno Hi Courtney, if you watch the video on a laptop or desktop you will see the ingredients. For some reason, they don't show up on a phone. Sorry for the inconvenience!

I am on a desktop and the ingredients are not showing.

Terina Aroni the recipe was never written down. I watched the video a few times and wrote it all out and did it my own way. Turned out amazing and now I'm a hit when it comes to lumpia.

Awe! But it's so worth it! :-)

Hafa Adai to you as well :-)