Recipe of Homemade Vegetable Lumpia

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetable lumpia. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. This dish makes use of tomato, which is not a common ingredient for lumpia or similar dishes. Kindly click SHOW MORE for the list of ingredients. :) Hi guys! Here's my take on a healthier Filipino appetizer.

Vegetable Lumpia is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Vegetable Lumpia is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegetable lumpia using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Lumpia:

1. Make ready 1 lb ground pork or beef
2. Take 1 pack firm tofu
3. Take 5 cloves garlic minced
4. Prepare 2 tbsp ginger minced
5. Get 3 cups shredded cabbage
6. Take 1 cup carrots finely cut
7. Prepare 1/2 cup red sweet potato
8. Get 3 tbsp green onion finely chopped
9. Take 4 cups bean sprouts cleaned
10. Prepare 2 tbsp soy sauce
11. Make ready 2 tbsp oyster sauce
12. Make ready 1/2 tbsp ground black pepper
13. Take 2 spring roll wrappers
14. Prepare 3 tbsp extra virgin olive oil
15. Take 3 cups oil for frying

Lumpia recipes are flexible and you can add or subtract whatever you want. As as child in my hometown there was a large Filipino community. Therefore I grew up on Lumpia. In Philippine cuisine, there are two kinds of fried lumpia: Vegetable Lumpia and Shanghai.

Steps to make Vegetable Lumpia:

1. Take a large wok and pour olive oil and wait for it to warm up then sauté ginger and garlic for 3 minutes
2. Add ground pork and cook until they are fully brown then add tofu and cook for 2 minutes
3. Add cabbage, carrots, and sweet potato and cook for 3 minutes
4. Add green onions and bean sprout and cook for 3 more minutes. Be careful not to over cook
5. Add soy sauce, oyster sauce, and black pepper and cook for 1 minute
6. Take it out and drain the excess liquid and let it sit to cool off
7. While it's cooling off time to make your paste. Take a small pot and pour cornstarch and water in medium high. Keep stirring until liquid becomes thicker. Take it out when you have your desired amount of thickness. Let it sit out in room temperature until it cools off
8. While you're waiting separate your egg roll wrappers AP it is easier to grab when you are ready to start wrapping
9. When you're ready take your wrapper and place it down with one corner facing your.
10. Put 1-2 tbsp of Lumpia and start rolling very tightly until you almost reach the top.
11. Then fold the two sides in making an envelope shape. Take your paste and put some to the remaining wrapper on top then fold and seal.
12. Repeat this process until you have wrapped everything then immediate place in the freezer.
13. When it's frozen take it out then take a frying pan and add your oil and wait for it to warm up then cook and enjoy!

Therefore I grew up on Lumpia. In Philippine cuisine, there are two kinds of fried lumpia: Vegetable Lumpia and Shanghai. As far as size, the Shanghai rolls are usually small bites whereas Vegetable Lumpia rolls are big and thick. The classic Lumpia or Vegetable Lumpiang Shanghai consists mainly of vegetables as a filling. The delicious and crispy lumpia will wow family and friends!

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