Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
In the Philippines, spring rolls are called lumpia. Filipino Lumpia is derived from the Chinese spring rolls and can be a mixture of veggies (cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) rolled into a thin wrapper.
Filipinos refer to vegetable lumpia as “fresh” to distinguish it from “fried” lumpia. They both contain sauteed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture. In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. I used to make them with my lumpiang ubod.
Turon or fried wrapped banana is a popular snack among Filipinos. It is usually made of saba bananas covered with brown sugar and wrapped in a very thin pastry wrapper or lumpia wrapper, which is the simple recipe. Another recipe is by adding slices of langka or jackfruit to add flavour and fragrance to Turon.
Pinoy / Filipino Food Recipes 