Lumpiang gulay

The everyday fried one, and the salting step that stops it steaming itself soggy.

Vegan.

Ingredients

• 300 g cabbage, finely shredded
• 2 carrots, julienned
• 150 g bean sprouts
• 200 g green beans, finely sliced
• 1 onion and 6 garlic cloves, chopped
• 2 tablespoons soy sauce
• 2 teaspoons salt
• 24 lumpia wrappers
• 2 tablespoons oil, for the filling
• oil, for deep frying

Method

1. VEGETABLES ARE MOSTLY WATER, and that water is why a vegetable lumpia goes limp while a meat one stays crisp. The fix is before the rolling, not during the frying.
2. Toss the cabbage and carrot with the salt and leave them 20 minutes in a colander. Then SQUEEZE THEM HARD in a cloth. You should get a surprising amount of liquid out.
3. Fry the onion and garlic in the 2 tablespoons of oil, add the beans for 2 minutes, then the squeezed vegetables and the sprouts, and the soy. Two minutes only -- they finish cooking inside the roll.
4. SPREAD IT OUT AND LET IT GO COLD. Warm filling steams the wrapper from the inside and you are back where you started.
5. Roll tightly, about 2 tablespoons each, sealing with water.
6. Fry at 170C for 3 to 4 minutes until the wrapper blisters.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes