Lumpiang Gulay

The very first vegetable dish, that I could be proud of saying, I could eat without any throwaways. I remember my college days, whenever prices of meal combos on the canteen is like too steep for my deteriorating allowance. I would instead order one of this along with a cup of hot rice.


Ingredients:

• 1 kilo of mung bean sprouts (togue), cleaned
• 1/4 kilo lean ground pork
• 1/4 kilo Baguio beans, sliced diagonally
• 1 piece large sized Carrot, grated
• 2 pcs large sized Potato, cut into cubes
• 2 cups cabbage, shredded
• 4 gloves garlic, minced
• 1 medium sized onion, sliced
• 1 large Egg, beaten
• Medium sized lumpia wrapper (Spring Roll)
• 1 cup cooking oil
• 2 tbsp Fish Sauce
• 2 tbsp Soy Sauce
• Salt and pepper

Cooking Procedure:

1. Heat cooking oil in wok over medium heat. Saute onion and then garlic until translucent.
2. Add ground pork and season with fish sauce and cook until meat changes to pink.
3. Add beans, potato and carrots. Stir well and cook for about 5 minutes.
4. Add the bean sprouts and cabbage. Season with soy sauce, salt and pepper and cook about 5 minutes.
5. Add beaten egg and stir well. Turn the heat off.
6. Transfer the cooked vegetable in a colander to drain excess liquid. Set aside to cool.
7. Lay individual wrapper on a flat surface. Spoon about 2 tbsp of vegetable on the middle of wrapper. Fold bottom side near you, over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge with egg white using a brush to completely seal. Repeat step on the remaining vegetable and lumpia wrapper.
8. Heat cooking pan with about 2 inches deep oil. Add spring rolls and fry, turning once or twice on each side, until golden brown.
9. Remove from pan and drain oil on a wire rack.
10. Serve with spiced vinegar or sweet and spicy sauce. Enjoy!

Tips:

• Do not drain on paper towels as this will make the wrapper soggy.
• You could also add fried tofu cut into cubes or fresh singkamas cut into cubes.

Watch video here:

Just so you know:

The term "lumpia" derives from the Hokkien "lunpia" an alternate term for "popiah." The recipes, both fried and fresh versions, were brought by Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines. Sometimes a lettuce leaf is used to enfold the filling mixture, in which case lumpia is not fried. The filling can be made of chopped raw or cooked vegetables, meat, shrimp or a combination. Lumpia are typically served as a snack or appetizer