Traditionally a Filipino dish, it has made it’s way over to Guam and has become a past of the traditional dishes. They usually come in two sizes. The length of a finger and a half by the width of two is one size. The only other size is the one featured above. Nothing short of a crunch fest, the lumpia is fried and crunchy all the way through; bean sprouts fresh and crisp; with the crunchy romaine lettuce. The lumpia itself is stuffed with rice noodle, carrots, and pork. With the strong umami wrapped in a hard crunch, it is dipped in a somewhat sour and strong fish sauce.

Usually compared to an egg roll, I find that it surely similar visually, but the tastes of the two are completely different terroirs.