These golden-fried Filipinx spring rolls from Chef Reina Montenegro are product of a paper-thin pastry wrapped round a savory vegetable filling.
What you want:
For the lumpia:
2 tablespoons sunflower oil
4 garlic cloves, finely chopped
1 medium onion, finely chopped
1 cup julienned carrots
1 cup julienned inexperienced beans
1 cup cubed jicama
2 cups shredded inexperienced cabbage
2 cups bean sprouts
3 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce
1 teaspoon mushroom powder
1 teaspoon salt
½ teaspoon black pepper
Lumpia or spring roll wrappers
2½ cups canola oil for deep frying
For the dipping sauce:
1 cup soy sauce
¼ cup white vinegar
1 teaspoon garlic, minced
1 tablespoon onion, diced
¼ teaspoon purple pepper flakes
What you do:
- For the lumpia, in a deep-walled pan over medium warmth, heat oil. Sauté garlic and onion till fragrant, about 1 minute. Add carrots, inexperienced beans, jicama, cabbage, and bean sprouts and cook dinner for about 3 minutes. Add soy sauce, vegetarian oyster sauce, and mushroom powder and cook dinner for 5 extra minutes. Stir in salt and pepper. Take away from warmth, place in a strainer to empty, and permit to chill utterly.
- To assemble, place about 2 tablespoons of ready vegetable filling in a single nook of wrapper. Roll nook with filling towards center. Fold sides inward to seal, then proceed to roll till there are about 2 inches left of wrapper. Utilizing finger, brush edges with a bit of water then seal utterly.
- In a deep pan, heat oil for frying till sizzling, about 350 levels. In batches of three or 4, avoiding overcrowding, fry lumpia for about 3 to five minutes or till medium brown in shade. Place in a paper towel-lined colander to empty extra oil.
- For the dipping sauce, in a medium bowl, whisk all elements till mixed. Serve sizzling lumpia with dipping sauce.
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