Filipino Vegetable Spring Rolls (Lumpia)
A Filipino favorite. Give these deliciously crunchy vegetable spring rolls a try, and it will surely become one of your favorites too!
Servings: 10 pieces
- 1 to 1 & 1/2 cups vegetable oil
- 1 small yellow onion, sliced thinly
- 1 medium carrot, julienned
- 2 & 1/2 cups mung bean sprouts (180 grams), rinsed and drained
- 10 pcs spring roll wrappers
- salt and pepper, to season
Place a large wok or skillet over medium-high heat and heat 1 & 1/2 tbsp of vegetable oil.
Once the oil is ready, add the onions and cook until slightly soft.
Add the carrots, mix, and cook for about 3 to 4 minutes.
Add the bean sprouts, season with salt and pepper.
Mix. Cook for a minute, and then take the pan off the heat.
Transfer the vegetables into a strainer to drain the remaining liquid.
Wrapping vegetable spring rolls:
Place about a tablespoon of the vegetables on one corner of the wrapper.
Fold the wrapper forward tightly, then fold both sides towards the center and continue rolling forward until you reach the edge of the wrapper.
Dab some water on the wrapper before rolling them up fully.
Place spring roll on a tray, with the seam side down.
Frying lumpiang gulay:
Place a medium to a large-sized saucepan over medium-high heat and add remaining vegetable oil.
Once the oil is ready, add the spring rolls, making sure the pan is not too crowded.
Cook all sides of the spring rolls evenly until they turn golden.
Remove each vegetable spring roll from the pan and place it on top of a paper towel to remove excess oil.
Feel free to replace the yellow onion with red, if that's what you have on hand.
Garlic can be used if desired. Just add it together with the onions and cook until it becomes fragrant.
You can also add scallions or spring onions. But it should only be on the last part, after the bean sprouts, and before removing the vegetables from the heat.
Make sure you don't overcook the vegetables when you cook them. Keep in mind that you still need to fry them later.
Do not skip the draining of the vegetables before wrapping them. The drier the spring rolls are, the crunchier they will be.
When wrapping the rolls, cover the remaining wrappers covered with a clean kitchen towel; to prevent them from drying.
Calories: 298kcal | Carbohydrates: 3g | Protein: 1g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg