Lumpiang Gulay Recipes

LUMPIANG GULAY

Steps:

• Heat some oil in a pan and sauté the onions and garlic until light brown and fragrant.
• Add the carrots and green beans. Stir fry for a few minutes.
• Add the chopped cabbage and stir fry for 2 minutes. Season with salt and pepper.
• Transfer the mixed vegetables in a container and let it cool a bit.
• Lay a piece of lumpia wrapper in a clean flat surface. Scoop around 2 tablespoons of the vegetable filling. Fold both sides of the wrapper and roll the lumpia into a log. Brush some water at the edge of the lumpia to seal.
• Heat some oil for deep frying. Fry the lumpiang gulay in batches until the wrapper is crispy and golden brown. Flip to cook the other side.
• Transfer the fried lumpiang gulay in a strainer or paper towel to drain excess oil.
• Serve it with some spicy vinegar dip and consume while hot and crispy. 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.

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 TOGUE

Steps:

• In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
• Add diced pork and cook until lightly browned.
• Add fish sauce and cook for about 1 minute.
• Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
• Add shrimps and cook, stirring occasionally, just until color changes to pink.
• Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
• Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
• Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
• Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
• Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
• Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
• In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. 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.
• Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.