Lumpiang Gulay (Vegetable Spring Rolls)
The Filipino version of vegetable spring rolls is very different from the Chinese takeout version. This one has more vegetables and is more flavorful. The traditional lumpiang gulay is actually made with bean sprouts. My mom's version uses sweet potatoes which adds a little sweetness. It is perfect as an appetizer or snack. When mom makes them, I usually sneak in when its cooling and scoop some of the vegetable filling over rice because I just couldn’t wait!!
- 1 onion chopped
- 2 cloves garlic and minced
- 1/2 lb ground pork
- 1/2 lb shrimp peeled, deveined, and chopped
- 1 cup carrots julienned
- 1 cup green beans cut thin diagonally
- 1 medium sweet potato cut into small strips
- 4 cup shredded cabbage
- vegetable oil
- salt and pepper to taste
- spring roll wrappers
In a wok over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until translucent and fragrant.
Add ground pork and cook until brown. Add salt and pepper to season.
Add shrimp and cook, stirring occasionally, just until color changes to pink (about 2 minutes). Remove from wok and set aside.
Heat up some more oil and add sweet potatoes, carrots and green beans. Cook, stirring regularly, for about 3 to 5 minutes
Add back the pork/shrimp mixture and add cabbage, gently tossing to combine until heated through. Season with salt and pepper to taste.
Remove from heat, drain in a colander and completely cool.
Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
Spoon about 3 tablespoons of the vegetable mixture on the lower end of the wrapper. Do not put too much as the wrapper will burst during cooking,
Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat until all filling is wrapped.
In a pot over medium heat, heat enough oil for deep frying to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
Remove from pan and place on a paper towel lined platter. Serve and enjoy with your favorite dip.
- Do not overcook the vegetables. Remove from heat when almost done so that vegetables don't get too soft.
- Drain the filling well and allow it to cool completely before wrapping.
- Do not overfill to prevent it from bursting during frying.
- Cover the wrappers with a damp cloth while assembling to prevent them from drying out.
- If you don’t like cutting vegetables (like I do), you can buy them precut like the carrots and cabbage.