Vegetable Rolls | Lumpiang Gulay
Crispy Filipino vegetable spring rolls filled with sautéedpork and fresh vegetables, served with a tangy vinegar dipping sauce.
Ingredients
For the Filling:
- 3 tbsp cooking oil
- 1 head garlic minced
- 2 medium onions chopped
- 1 kg ground pork
- ½ tbsp salt
- 1 tsp seasoning granules
- 1 tbsp ground black pepper
- 1 cup carrots julienned
- 1 cup turnip julienned
- ½ cup green beans thinly sliced
- 2 cups mung bean sprouts
- 3 cups cabbage shredded
For Wrapping and Frying:
- Lumpia wrappers
- Cooking oil for frying
For the Dipping Sauce:
- Onion minced
- Thai chilies sliced
- Cucumber thinly sliced
- 1 cup white vinegar
- ½ cup water
- Salt and pepper to taste
- 1 –2 tbsp sugar
- Kalamansi or lemon juice
Instructions
Cook the Filling:
- Heat cooking oil in a large pan. Sauté garlic and onion until aromatic.
- Add ground pork, season with salt, seasoning granules, and black pepper. Cook until lightly browned.
- Add carrots, turnip, green beans, mung bean sprouts, and cabbage. Stir-fry for 3–5 minutes.
- Drain excess liquid and let the mixture cool completely before wrapping.
Wrap the Lumpia:
- Lay a lumpia wrapper on a flat surface. Place 2–3 tbsp of filling near one corner.
- Fold the sides, roll tightly, and seal the edge with water or beaten egg.
Fry the Lumpia:
- Heat enough oil for deep frying. Fry lumpia in batches until golden brown and crisp.
- Drain on paper towels to remove excess oil.
Make the Dipping Sauce:
- In a small bowl, combine vinegar, water, salt, pepper, sugar, onion, chilies, cucumber, and kalamansi juice. Mix well and adjust to taste.
Serve:
- Serve lumpiang gulay hot with the dipping sauce on the side.