Get ready to embark on a mouthwatering journey through the vibrant world of Filipino cuisine with these irresistible Vegetarian Lumpia Spring Rolls! Imagine biting into a perfectly crispy, golden-brown wrapper that crackles with each bite, revealing a symphony of fresh, colorful vegetables inside. These aren't just spring rolls – they're a culinary adventure that transforms simple ingredients into an explosion of flavor and texture that will transport you straight to the bustling street markets of the Philippines.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 cup cabbage, shredded
- 1 carrot, grated
- 1/2 cup green beans, chopped
- 1/2 cup bean sprouts
- 1 tablespoon soy sauce
- 1 pack lumpia wrappers
- Oil for frying
Instructions
- Prepare the vegetables by finely shredding the cabbage, grating the carrot, chopping the green beans, and washing the bean sprouts. Ensure all vegetables are cut into small, uniform pieces for even cooking.
- In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped green beans, and bean sprouts. Add soy sauce and mix thoroughly to ensure all vegetables are well-seasoned.
- Carefully separate the lumpia wrappers, keeping them covered with a damp cloth to prevent drying out. Work with one wrapper at a time to maintain flexibility.
- Place a lumpia wrapper on a clean, flat surface with one corner pointing towards you. Add approximately 2-3 tablespoons of the vegetable mixture near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly upward, ensuring a compact and sealed spring roll. Moisten the top corner with water to seal the roll completely.
- Heat oil in a deep frying pan or wok to 350°F (175°C). Test the oil temperature by dropping a small piece of wrapper - it should sizzle immediately.
- Carefully place the prepared lumpia rolls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until the rolls are golden brown and crispy.
- Remove the fried lumpia with a slotted spoon and drain on paper towels to remove excess oil. Let them cool for a few minutes before serving.
- Serve hot with a dipping sauce of your choice, such as sweet chili sauce or vinegar-based dipping sauce.
Tips
- Keep your lumpia wrappers covered with a damp cloth to prevent them from drying out and cracking during preparation.
- Make sure to cut your vegetables into very small, uniform pieces to ensure even cooking and easy rolling.
- Don't overfill your lumpia – about 2-3 tablespoons of filling is perfect to maintain a crispy texture and prevent tearing.
- Seal the edges of your lumpia carefully with water to prevent them from opening during frying.
- Maintain a consistent oil temperature around 350°F (175°C) for the crispiest results – use a cooking thermometer if possible.
- Fry in small batches to prevent the oil temperature from dropping and ensure each roll gets evenly golden and crisp.
- Let the lumpia drain on paper towels to remove excess oil and maintain their crispy exterior.
- Serve immediately for the best taste and texture, paired with a tangy dipping sauce to complement the vegetable filling.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
