I posted a recipe for meatless lumpiang togue (spring rolls with mung bean sprouts) and the memories came flooding in.
When I was a law student, I probably spent more time on the library steps chatting and socializing than I did reading inside the library. That was were we’d sometimes enjoy a snack of lumpiang togue. An ambulant vendor, a woman who couldn’t have been much older than we were, discovered that the library steps was the best place to do her business and we were her willing and eager customers.
Sans plates, forks and knives, the vendor would drop a spring roll in a conveniently-sized plastic bag, pour in the vinegar-based dipping sauce at the customer’s option and hand the plastic-wrapped spring roll it to her customer. The spring roll was eaten much like how one would eat an empanada. But because pouring the dipping sauce into the plastic bag made the bottom end of the spring roll soggy, I always declined when asked if I wanted the dipping sauce poured in. What I did was to bite off the top of the spring roll then pour the dipping sauce directly into the filling letting it drip down to the bottom and season every morsel it came in contact with.
Wonderful memory. In my head, I can hear the crunch of the spring roll wrapper.