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NW Lumpia

Fresh, hot lumpia perfection -- only that

Pro tip: order oodles of the lumpia to insure no regrets later. Photo credit: Dutch Randall

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ANNOUNCER: Dutch and Jackie cruised down to the side of Center Street that you half expect to find not much in the way of culinary discoveries, but you'd be wrong. At NW Lumpia, a husband and wife team are creating delectable, handmade, FRESH lumpias each day. Some featuring family recipes passed down. Let's check in with them.

JACKIE: The space is super intimate, a size I'd describe as "blink and you'll miss it." But even with a small space, specializing in these deep fried, petite delicacies, you'll find big flavor.

DUTCH: The 12 Lumpia for $10 combo #1 makes it easy to try multiple flavor options, and with so many to choose from, you'd be wise to grab as many flavors as you can. I piled up on the Original Ground Beef lumpia that includes the traditional mixture of beef, peas, carrots and potatoes. As advertised on the menu, this, too, is a fusion between the owner's wife and his father. One part vinegar and one part salty makes for a flavorful concoction.

JACKIE: It's really the only way to go. If you're looking for a reasonable lunch pit stop, the four lumpia and a drink meal deal is a good option, too. I nabbed myself two combo #1s to literally get a little bit of everything. They come out piping hot with a delightful, golden brown crunch. My personal favorite was the Mojo Crillo. With pulled pork and potatoes with a slight heat, they're meant to mimic a Cuban sandwich -- which they manage. My husband dug into the Siopao Mix with pork, peas and carrots embellished with a Carne Asada that can be found in their family recipe of the Filipino steamed bun. Whatever you decide as your favorite, I guarantee an addictive crunch that'll keep you coming back for more.

DUTCH: I also gave a few of the more uncommon fusion flavors a shot. The chicken teriyaki lumpia combines ground chicken, peas, and carrots with a sweet Asian teriyaki sauce that offers a creative flavor option to the familiar lumpia texture. And second fusion option is the Taco Mix. Again, you will find the familiar texture -- crispy on the outside, soft on the inside -- but the fusion of Mexican spices along with refried beans, ground beef, onions, tomatoes, and chilis is worthy of a dozen of just these.

JACKIE: Oh man, the Adobo Mix with chicken and taters interior was also super tasty.

DUTCH: Do not pass up the chance to order as many brown sugared banana lumpias as you can handle. These crunchy delights are amazing. Crisp on the outside, soft and warm in the middle, with a naturally sweet and strong banana flavor. I only ordered four, and found myself wishing I had ordered more.

JACKIE: Order all of the nana! They have that slight caramelization on the exterior, and with just bananas and brown sugar inside each bite, is comfort food to the max with whispers of nostalgia.

NW LUMPIA, 11 a.m. to 2 p.m., Monday-Friday, closed Sunday-Monday, 1607 Center St., Tacoma,

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