The pork adobo is pretty good. The search for the perfect lumpia goes on. They have skinny ones and a little fatter ones. The skinny ones are "meh". The fatter ones are lacking bean sprouts and real lumpia wrappers. I don't know what it is about Filipino restaurants using Chinese egg roll wrappers instead of genuine lumpia wrappers. It would be nice to find a Filipino restaurant that doesn't skimp on the lumpia filling by not using pork and bean sprouts. They were close but not quite there. I would go back for the adobo. I would order the fatter lumpia again only because lumpia is a pain to prepare and my mom makes it maybe twice a year. Think of lumpia as the Filipino's version of the tamale. Only made on holidays cause it takes a long time to make.
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