VEGETABLE LUMPIA RECIPE

You will need:

 

4 cups togue (mung bean sprout)

1 cup shredded cabbage

2 medium carrots, grated

2 medium potato, grated

2 tsp minced garlic

1 small onion minced

1 tsp sesame oil

1½ Tbsp soy sauce

salt and pepper to taste

spring roll wrappers

cooking oil.

 Steps:

Heat a pan and then place 2 tsp of cooking oil.

Saute the garlic and onion.

Add the potato, and carrots. Cook for 5 minutes.

Add the togue, cabbage, soy sauce, and sesame oil.

Mix them well and cook for 2 minutes.

Transfer the cooked vegetables to a colander for the liquid to drain.

Allow it to cool down.

Place a piece of spring roll wrapper on a large plate. 

Scoop about 2 tablespoons of cooked vegetable.

Wrap it by folding the wrapper and forming it into a cylindrical.

Seal the edge with water in the end of the wrapper.

Repeat with the remaining vegetable mixture.

Arrange in a ziplock container and freeze.

To cook the Lumpia,  heat the cooking oil in a deep cooking pot.

Put-in the spring rolls gently one at a time, do not overcrowd.

Deep fry for 3 to 5 minutes or until the wrapper turns medium brown.

Remove the Lumpia from the pot.

Drain excess oil by placing it on a clean paper towels.

Serve with vinegar and spices.

Happy Cooking!