Tuesday, May 15, 2012

Fried VegGhie Spring Rolls

Every party you go to in the Philippines always have spring rolls called "Lumpia" served.
Although most of the Lumpia a.k.a. Spring Roll is made out of pork and vegetables,
here's a recipe I like making without any pork to it.
It's already deep fried, so might as well pretend to  make it a little healthier and just make it with veggies!



2 garlic cloves, minced (optional)
1/2 cup onion, chopped
1 cup carrots, matchsticks
1 1/2 cups cabbage, shredded
1 cup bean sprouts
1 pk 100 g Rice Vermicelli noodles (optional)
1 tbsp soy sauce
1/4 tsp white pepper
1 8 oz can water chestnuts, chopped (optional)
12 spring roll wrap
Vegetable Mixture
  • Heat wok over high heat, if you don't have one, a any frying pan will do.
  • Add oil. When oil is hot, add onion, garlic, carrots, and cabbage.
  • Stir-fry for 3-4 minutes or until soft.
  • Add soy sauce and white pepper.
  • Toss in sprouts. Stir fry to blend about a minute. 
  • Remove from heat.
  • Transfer vegetable mixture to a strainer set on top of a bowl to strain out any liquid.
  • Set aside to cool.

  • Boil water and add noodles, cook according to the instructions in the package.
  • Strain, cut into 2 1/2 legthwise,  and set aside.
To Assemble
  • Place a spring roll wrapper on a clean working surface
  • Spoon 1 tbsp vegetable mixture, from into far end corner of wrapper
  • Add a few strands of noodles, and 1 tsp of chopped water chestnuts.
  • Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you.
  • Lift up the wide end nearest you and tuck overtop. Fold the left and right sides of wrapper over filling. Roll to the other end.
  • Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To Cook
  • In a deep fryer or a large sauce pan, pour vegetable oil until 1/2 full.
  • Heat oil until a small piece of wrapper when dropped into oil, sizzles. 
  • Fry spring rolls in batches, about 3-4 pcs at a time,
  • and frying about 2-3 minutes or until golden brown.
  • Remove and set on a plate lined with paper towel or to a wire rack over a baking tray.

  • For a Pei Wei like Veggie Spring Rolls, don't add rice noodles and water chestnuts.
  • I like using a Filipino Lumpia (Spring Roll) Wrapper, it is thin and not so starchy. It is as thin as crepe and when deep fried, it has a delicate crisp to it compared to the Vietnamese or Chinese wrapper.
  • To keep your Spring Rolls crispy until you serve, turn on oven in the lowest heat possible and keep rolls in there set on top of a wire rack over a baking tray.
  • Never cover your spring rolls, the steam will keep it from being crispy.

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