There are two kinds of Lumpia, the fried ones and the fresh version. The fresh version is called Lumpiang Sariwa, made up of sautéed vegetables with some mince pork or prawns. Wrapped in a freshly made thin crepe with lettuce leaf and topped with a sweet sauce with sprinkled with chopped peanuts. We also have Lumpiang Hubad where as the sautéed vegetables are served on top of lettuce leaf. In the fried version, we got the Lumpiang Shanghai which is made up of ground beef or pork, beaten egg, seasonings, minced onion and carrots, rolled into mini spring rolls.
For this particular recipe, I made Fried Lumpiang Gulay (Fried Spring Roll) served with a spicy vinegar and soy sauce dipping sauce.
Ingredients:
- 1 whole garlic – chopped
- 1 Onion – chopped
- 1 cup shredded cabbage
- 1 cup carrots –thinly sliced
- 1 cup green beans – thinly sliced
- 2 cups Mung bean sprout (togue)
- ¼ Kg. Ground beef
- Lumpia wrapper (spring roll wrapper)
- Oil
- Salt
- Pepper
Procedure:
- Heat oil in a wok with medium low heat.
- Sauté garlic and onion.
- Add in the ground beef. Sauté ‘til light brown or until cook.
- Mix in the carrots, green beans, cabbage and bean sprout in the wok.
- Season with salt and pepper. Once cook, set aside.
- Prepare the spring roll wrapper in to single sheet.
- Put a spoon of the sautéed vegetable in the middle of a wrapper and rolled it carefully making the vegetable well-sealed inside. Do the same in all the remaining vegetables. Set aside.
- Heat oil in a frying pan with medium high heat.
- Fry the wrapped vegetables ‘til the wrappers turn into golden brown.
- Serve with spicy soy sauce and vinegar dipping sauce.
