Crisp Vegetable Lumpia

Name: Crisp Vegetable Lumpia
Total time: 75 min
Yield: 4 servings
Ingredients: 12 sheets Wheat spring roll wrappers; 200 g Cabbage; 100 g Carrot; 80 g Green beans; 60 g Onion; 9 g Garlic; 15 ml Low sodium soy sauce; 615 ml Neutral cooking oil; 0.25 tsp Black pepper; 10 g All purpose flour; 45 ml Water; 60 ml Rice vinegar; 8 g Sugar; 0.25 tsp Red chili flakes

Golden vegetable spring rolls filled with cabbage, carrot and green beans, with a bright garlic-vinegar dip.

75 minutes · Intermediate · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Wheat spring roll wrappers12 sheets
Cabbage200 g
Carrot100 g
Green beans80 g
Onion60 g
Garlic9 g
Low sodium soy sauce15 ml
Neutral cooking oil615 ml
Black pepper0.25 tsp
All purpose flour10 g
Water45 ml
Rice vinegar60 ml
Sugar8 g
Red chili flakes0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and soy. Wrappers may contain egg; check the label.

Method

Prepare the filling

Thaw twelve 20 cm square wheat spring roll wrappers according to the package. Wash the vegetables. Finely shred the cabbage and carrot, thinly slice the green beans, and finely chop the onion and garlic. Keep 3 g of garlic for the dip.

Cook and cool

Heat 15 ml oil in a large frying pan over medium-high heat. Cook onion for 3 minutes. Add the remaining 6 g garlic, cabbage, carrot and beans; stir-fry for 5–7 minutes until just tender. Add soy sauce and pepper and stir for 1 minute until no liquid pools in the pan. Spread on a plate and cool completely, about 15 minutes.

Make the dip and seal

Stir the vinegar, sugar, reserved garlic, chili flakes and 30 ml water in a small bowl. In another cup, mix the flour with the remaining 15 ml water into a paste. Set a wire rack over a tray.

Roll twelve lumpia

Divide the cooled filling into twelve equal portions, about 2 tablespoons each. Lay one wrapper with a corner pointing toward you. Place a portion below the centre, fold the bottom corner over it, fold in both sides and roll snugly. Brush the final corner with flour paste to seal. Keep unused wrappers covered with a barely damp towel.

Fry and serve

Heat the remaining 600 ml oil in a deep 20 cm wide pan to 175°C; the oil should be about 1.5–2 cm deep and the pan no more than one-third full. Fry three rolls at a time for 4–5 minutes, turning carefully, until golden and crisp on every side. Let the oil return to temperature between batches. Drain on the rack, cool for 3 minutes and serve three rolls per person with the dip.

Use thin wheat wrappers, not rice paper or thick egg-roll skins. A completely cooled, dry filling keeps the wrappers intact. The oil quantity includes the frying bath; most is not eaten.

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