Sharing my mom’s vegetable lumpia recipe (also known as filipino spring rolls or egg rolls). Since I haven’t been able to see my mom in a while, I haven’t had any Filipino food :( - my mom always makes me vegetable lumpia because I don’t eat red meat (which is usually what they’re filled with), so I thought I’d try to make it myself and share the recipe with you. I hope you enjoy!
// RECIPE //
Filling:
1 cup bean sprouts
6 ounces extra firm tofu
1 cup thinly sliced cabbage
1 cup carrots
1 cup green beans
1 can chopped water chestnuts
1/2 cup chopped onion
1/2 cup chopped green onion
2-4 cloves minced garlic
2 tsp salt
1/2 teaspoon black pepper
2 tsp garlic powder
2 tsp soy sauce
Wrapper:
Lumpia or spring roll wrappers
1 1/2 cups vegetable oil (for frying)
Paste:
1 tbsp flour
1 tbsp water
Place a wok over high heat and add 1 tbsp of cooking oil. Cook garlic and onion for 2 minutes and then add all other vegetable ingredients. Cook for 3 minutes and season with salt, pepper, garlic powder, and soy sauce to taste. Remove from heat and set aside until cool enough to handle. Lay wrapper flat in the shape of a diamond and place a couple of tablespoons an inch or so above the bottom corner. Fold the bottom corner over filling, tucking the corner underneath as you start to roll upwards. Midway, fold the right and left corners inward (like an envelope) and roll the rest of the way up. Seal the last corner with a paste of equal parts flour and water. Fry rolls in vegetable oil until all sides are golden brown and drain oil onto paper towels. Serve with rice and sweet & sour sauce.
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All I Want Is a Condo in Lapa
Some Catalan Mysteries - Redeemin’
Sábado a Noite - Redeemin’
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