Lumpia

Name: Lumpia
Cook time: 98 min
Total time: 98 min
Yield: 6
Cuisine: Filipina
Ingredients: 150 g Tofu; 2 tablespoons Soy sauce; 1 u Onion; 3 cloves Garlic; 2 u Carrot; Salt; 0.5 teaspoons Black pepper; 750 ml Vegetable Oil; 20 sheets Egg Roll Wrappers; 150 ml sweet chilli sauce; 150 g Bean Sprouts; 150 g Green Beans; 1 u Sweet Potatoes; 250 g White cabbage; 2 tablespoons Water

Medium

Contains allergens

SojaCereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 98 min
Servings: 6

Summary

Filipino fried rolls in the lumpiang gulay style: a thin, crisp wrapper around a stir-fried filling of carrot, cabbage, green beans, sweet potato, bean sprouts and tofu. Dipped in sweet chilli sauce.

Ingredients

6 servings

Add to Bring!

150 g Tofu (firm, in small cubes)
2 tablespoons Soy sauce
1 u Onion (chopped)
3 cloves Garlic (chopped)
2 u Carrot (cut into matchsticks)
Salt (to taste)
0.5 teaspoons Black pepper (ground)
750 ml Vegetable Oil (2 tablespoons for stir-frying and the rest for deep-frying)
20 sheets Egg Roll Wrappers (about 20 cm square, thawed in the fridge)
150 ml sweet chilli sauce (for dipping)
150 g Bean Sprouts
150 g Green Beans (thinly sliced on the diagonal)
1 u Sweet Potatoes (small, cut into matchsticks)
250 g White cabbage (finely shredded)
2 tablespoons Water (for sealing)

Instructions

Prepare the vegetables: cut the carrot and sweet potato into matchsticks, shred the cabbage finely and slice the green beans thinly on the diagonal. Chop the onion and garlic, pat the tofu dry with kitchen paper and cut it into small cubes.
20 min
Heat 2 tablespoons of oil in a wok or large frying pan and brown the tofu on all sides. Lift it out onto a plate.
8 min
In the same pan, soften the onion and garlic for two minutes. Add the carrot and sweet potato and stir-fry until they start to soften, then the green beans and finally the cabbage, which only needs to wilt. The vegetables should be tender but still hold their shape. Season with the soy sauce, salt and pepper and, off the heat, stir in the bean sprouts and tofu.
10 min
Tip the filling into a colander and leave it to drain until completely cold.
20 min
Carefully peel the wrappers apart and keep them under a damp tea towel. Lay one wrapper as a diamond, spoon about two tablespoons of filling near the bottom corner in a log shape, fold that corner over it, fold in the sides and roll up tightly. Brush the last corner with water to seal and leave the roll seam side down. Repeat with the rest.
25 min
Heat the rest of the oil to 175 °C in a deep frying pan or wok. Fry the rolls in batches without crowding, turning them, until golden and crisp. The filling is already cooked, so you are only after a well-fried wrapper.
15 min
Drain on a rack or kitchen paper and serve hot with the sweet chilli sauce.

Notes

Lumpia arrived in the Philippines with Chinese traders from Fujian and is now a must at birthdays, parties and food stalls. Lumpiang gulay is the vegetable version made at home and in neighbourhood canteens, fatter and cheaper than lumpiang shanghai, the thin pork-filled roll kept for celebrations. Many families add about 100 g of minced pork or chopped prawns to the onion and garlic for extra flavour, in which case it is no longer vegetarian. For the same reason, fish sauce (patis) often replaces the soy sauce. If you can't find sweet potato, use chayote, jicama or more carrot. The most common mistake is rolling the filling while it is hot or wet: it tears the wrapper and makes the oil spit, so let it drain and cool completely. Check the label if you want the wrappers vegan: most contain only flour, water and salt. To freeze, lay the raw rolls on a tray without touching and, once hard, transfer them to a bag; fry from frozen for a couple of minutes longer. Reheat leftovers in the oven at 200 °C, never in the microwave. Besides sweet chilli sauce, Filipinos dip them in vinegar with garlic, onion and pepper.