Crispy Vegetable Lumpia Delight (Print Version)
# Ingredients:
→ Filling
01 -
1 cup bean sprouts
02 -
1/2 cup finely chopped bell pepper
03 -
1 cup finely shredded cabbage
04 -
1/4 teaspoon black pepper
05 -
1/2 teaspoon salt
06 -
2 cloves garlic, minced
07 -
1 cup grated carrots
08 -
1/2 cup finely chopped green onions
09 -
1 teaspoon soy sauce
→ Wrapper and Cooking
10 -
Vegetable oil, for deep frying
11 -
1 package spring roll wrappers (about 20 in a pack)
# Instructions:
01 -
Pour about 5 cm of veggie oil in your pot or deep pan and let it heat up on medium. You're aiming for it to get to 175°C.
02 -
Into a big bowl, toss in the shredded cabbage, carrots, bean sprouts, green onions, bell pepper, minced garlic, black pepper, soy sauce, and salt. Use your hands or a big spoon to mix till everything's coated and looks even.
03 -
Set out a spring roll wrapper in front of you like a diamond. Scoop 2 tablespoons of filling close to the bottom tip. Roll the bottom up and over, fold in each side, then roll straight up so you get a tight cylinder. Just dab some water to seal the end shut. Do this for every wrapper and all your mix.
04 -
Drop a few lumpia in the hot oil at once. Give them a turn as they brown, about 3–4 minutes for each side. Use tongs to pull them out when they're crunchy and deep golden. Let the oil drain off by setting them on paper towels.
05 -
Serve your lumpia hot and crunchy. Grab some soy sauce or sweet chili dip—they're perfect for dunking!
# Notes:
01 -
Want more flavor? Mix in ground chicken or pork you've already cooked up for a boost of protein.
02 -
Mushrooms or zucchini can switch up the texture. Toss in what you've got for some fun variety.