Lumpiang Gulay Vegetable Egg Roll Recipes

LUMPIANG GULAY

Steps:

• Pour cooking oil in a pan over medium heat. When the oil is hot enough, add the onion and garlic then saute until fragrant and translucent.
• Add washed vegetables except for the beans sprouts. Stir-mix and cover, let simmer for about 10 mins while stirring every 3 mins.
• When the vegetables are soft, add the fish sauce, salt, pepper, and shrimp cube. Mix, cover then simmer for a few minutes.
• After a few minutes you can add the beans sprout and mix it into the vegetables then cover again and simmer for additional 5 mins.
• Then when all the vegetables are soft you can taste and adjust if needed. Drain the vegetables using strainer and let it cool.
• Once it's cool enough to handle take a piece of wrapper and it flat on a big plate (one corner pointing to you). Place 2 to 2 1/2 tablespoon of cooked vegetables on the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward. By now, it will look like an envelope. Now roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Place in a different plate with the sealed corner facing down to keep it in place. Repeat until you finish all the vegetables.
• Heat 1 cup of cooking oil over medium heat. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
• Once cooked, let drain on a wire rack or a serving dish lined with kitchen paper towels. Serve with vinegar with red onion and chili. Bon appetit!

LUMPIANG GULAY (VEGETABLE EGG ROLL RECIPE)

Steps:

• Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
• When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
• Put some salt and ground black pepper. Stir.
• Add the cabbage and then cook for 3 minutes.
• Stir-in the bean sprouts and cook for 5 minutes.
• Transfer the cooked vegetable in a plate. Drain the excess liquid.
• Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a big plate. Place around 2 to 2 1/2 tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
• Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
• Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
• Serve warm with spiced vinegar.
• Share and enjoy!

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.