Make sure that the oil for frying is very hot before attempting to even fry one piece. Take care that you cook the roll 'just right' for crunchiness. You may substitute vegetables of your choice for the recipe. The garlic-vinegar dip is versatile in that you can adjust it to suit individual taste and amount required. I even cook adobo using pork bones or pork chops, whatever is available but it's still tasty.
Some people add a bit of ginger when cooking chicken adobo.
Likewise the garlic fried rice . Filipinos traditionally use white vinegar from the coconut palm for making adobo . Whole peppercorns are used for adobo, but I prefer to pound them into rough little pieces because they give a bit of 'tang' to my adobo. I tend to use more garlic too. Each region in the Philippines has its own way of making adobo.