Lumpiang Gulay (Filipino Vegetable Lumpia)
Crispy lumpiang gulay filled with cabbage, carrots, green beans, and Korean sweet potato with a little ground pork. Draining the filling before you wrap is what keeps them crunchy instead of soggy. Wrap a batch ahead and fry them straight from frozen.
Servings: 18 rolls
Calories: 140kcal
Equipment
- 1 large skillet or wok
- 1 Colander
- 1 Wire rack
- 1 Baking sheet or tray for freezing
Ingredients
- 2 tablespoons cooking oil
- 5 cloves garlic minced
- 1 small onion chopped
- ½ pound ground pork
- 1 cup carrots julienned
- 1½ cups Korean sweet potato julienned
- 1½ cups green beans thinly sliced
- 1½ cups cabbage thinly sliced
- 1½ cups bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 beef bouillon cube
- ½ teaspoon ground black pepper
- 1 teaspoon Salt to taste
- 18 lumpia wrappers
- Oil for frying
Instructions
- Heat the oil in a large skillet over medium heat. Sauté the garlic and onion until soft and fragrant.2 tablespoons cooking oil, 5 cloves garlic, 1 small onion
- Add the ground pork and cook until it loses its pink color, breaking it up as you go.½ pound ground pork
- Add the soy sauce, oyster sauce, beef bouillon, and black pepper. Stir until the bouillon dissolves.1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 beef bouillon cube, ½ teaspoon ground black pepper
- Add the carrots, Korean sweet potato, and green beans. Cook until they start to soften but still have bite. Add the cabbage and bean sprouts and cook briefly, just until the cabbage wilts. Taste and add salt if needed.1 cup carrots, 1½ cups Korean sweet potato, 1½ cups green beans, 1½ cups cabbage, 1½ cups bean sprouts, 1 teaspoon Salt
- Transfer the filling to a colander and let it sit until it stops dripping and is no longer hot.
- Lay a wrapper flat with a corner pointing toward you. Spoon a line of filling across the lower third. Fold the bottom corner up over the filling and tuck it under, fold both sides toward the center, then roll tightly. Dab water on the last corner to seal and set seam side down. Keep unused wrappers under a damp towel.18 lumpia wrappers
- Heat oil in a deep pan over medium-high. Dip a bamboo stick into the oil, and when small bubbles rise quickly around it, the oil is ready. Fry in batches until golden brown on all sides. Drain on a wire rack.Oil
- Serve hot with spiced vinegar or your dipping sauce of choice.
Notes
Draining is the whole thing. Let the filling sit in the colander until it stops dripping and is no longer hot. Wrap it warm or wet and the wrapper softens from the inside no matter how well you fry.
Wrappers. Use thin spring roll wrappers, not egg roll wrappers, which come out bready. Keep the stack under a damp towel while you work or they dry out and crack.
Oil temperature. Dip a bamboo stick into the oil. When small bubbles come up quickly around it, you're ready. Fry in batches so the temperature doesn't drop.
Drain on a wire rack. Paper towels trap steam and soften the bottoms.
Freezing. Freeze them raw, not fried. Lay them on a tray in a single layer until solid, then move to a bag. Fry straight from frozen without thawing, and give them a little longer in the oil.
Vegetarian. Leave out the pork, add more vegetables or crumbled firm tofu, and swap the oyster sauce for a mushroom-based one.
Nutrition
Calories: 140kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 2g
