Lumpia nga Tahong

Method

1. Steam the mussels with a splash of water just until they open. Discard unopened shells, strain the broth, and remove the meat.
2. Inspect for shell fragments and chop the mussels coarsely. Pat them dry so the filling does not soak the wrappers.
3. Heat oil and soften onion and garlic, then stir-fry the carrot and cabbage for 2 minutes before adding the mussels.
4. Add mussels, fish sauce, and pepper. Stir in the cornstarch slurry and cook only until the filling binds and no liquid pools in the pan. Cool completely.
5. Place a narrow strip of filling on each wrapper, fold in the sides, roll tightly, and seal with flour paste.
6. Fry in 175°C oil in small batches for 3–4 minutes, turning, until crisp and golden. The filling is already cooked, so focus on a dry wrapper.
7. Rest the fried mussel rolls upright on a rack for 2 minutes, then serve hot with spiced vinegar while the wrappers remain brittle.