Lumpia Shanghai

No one can do these as well as Romy’s brother, Danny Dorotan, who comes to the restaurant two or three times a week to help us. Our friend Marc Rakotomalala was so impressed with these spring rolls that he came in at 8 A.M. one morning to videotape Danny’s technique. One secret is to remove as much moisture from the vegetables as possible by squeezing them with paper towels. The hardest part is rolling them into perfectly shaped rolls that will not break op