Friday, April 8, 2011

Veggie Lumpia

At home, whenever we would cook Ginisang Togue (Sauteed Mung Beans) for dinner, we would always assume there will be Veggie Lumpia the next day should there be some left over. Sometimes, we would cook a lot of it for dinner, so we would have some lumpia (spring rolls) come lunch time the next day.

For this day though, I decided to cook Veggie Lumpia without having to use the left over vegetables. I went to the market, bought the ingredients and cooked the dish, using the recipe from Foodie Magazine vol.1 no.4 issue. This particular recipe is by Cecille Esperanza.

Veggie Lumpia

Veggie Lumpia
{makes 30 pieces}

  • 2 tablespoons cooking oil
  • 1 piece medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and sliced into thin strips
  • 1 cup green beans, sliced into diagonal strips
  • 2 cups cabbage, shredded
  • 1 cup mung bean sprouts, washed and drained
  • salt and pepper to taste
  • 30 pieces small lumpia (spring roll) wrapper
  • water
  • vegetable oil, for deep-frying
  • garlic chili vinegar dip (to serve)

How to Cook:
  • In a preheated skillet with cooking oil, saute onions and garlic over medium heat until fragrant. Add sweet potato strips and green beans. Cook for about 10 minutes, or until tender.
  • Add cabbage and togue and cook for another 5 minutes. Season with salt and pepper. Drain and cool.
  • Place about a tablespoon of the vegetable mixture on lumpia wrapper. Fold the two sides of the wrapper over the vegetables and roll tightly, brushing the edges with water to seal the ends.
  • Deep fry lumpia in cooking oil until golden in color. Drain on paper towels. Serve with Garlic Chili Vinegar Dip.

Garlic Chili Vinegar Dip:
  • In a small bowl, mix 1/2 cup white vinegar, 1 to 2 pieces chopped siling labuyo (bird's eye chili), and 1 tablespoon minced garlic. Season with salt and pepper.

Notes to Consider:
  • The filling for this dish is very flexible, you can opt to mix and match, and as you can see in the picture, I also added carrots (julienned) because we had this one small piece of carrot in the fridge. You can also add some firm tofu if you want to, and you can opt to fry it and cut it in small pieces or you can directly cut it in small pieces and cook it together with the vegetables.
  • In case there are kids in the family that won't like the thought of 100% vegetables, you can also add a minimal amount of ground pork and / or small shrimps.
  • As for the dip, we prepare it at home by mixing chopped onions, soy sauce, and vinegar, with a pinch of salt and finely ground pepper.

Whether it's for lunch or for snacks, this dish is something everybody would love (I think).

*** Jenn ***

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Jenn, the Foodie

I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my travel blog, and since I have quite enough to start a food blog, might as well put all those food trips in one location. Thus, a food blog is born - thanks to the new Friendster Blogs. However, due to several problems, I was left with no choice but to pack bags again and move here instead. Here's the permanent address, promise! Enough talk, let the food trippin' begin! {Know More About Me}