Lumpiang Gulay with Pork
Compared to other spring rolls, these Filipino-style vegetable spring rolls are plump in size and filled with a hefty amount of stir-fried goodness. It's big, chunky, and crispy.
Servings: 30 -40 rolls
Ingredients
- cooking oil
- 4 cloves garlic chopped
- 1 onion chopped
- 250 grams/ half pound minced pork
- 1 large carrot julienned
- 100 grams green beans trimmed, cut into ¼-inch lengths diagonally
- 300 grams bean sprouts
- 1 cabbage thinly sliced
- 2 teaspoons fish sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 30 pieces large spring roll wrappers defrosted then separated individually
- 1 egg beaten
Spiced Vinegar
- 1 cup vinegar I used cane vinegar
- ½ red onion finely chopped
- 2 cloves garlic finely chopped
- 1 teaspoon brown sugar add more if needed
- salt and pepper to taste
- chopped chilies optional
Instructions
- In a large pan or wok over medium heat add oil. Saute garlic and onion until translucent. Add pork. Stir then cover with lid. Cook for 5 to 10 minutes until it's no longer pink.
- Add carrots and green beans. Stir for 1 to 2 minutes. Next, add the bean sprouts. Cook for 2 minutes. Stir in sliced cabbage. Gently toss all the vegetables together. Cover with lid and cook for 1 to 2 minutes.
- Once the vegetables are almost halfway done, add fish sauce, oyster sauce, salt, and pepper. Gently toss again making sure all vegetables are coated with the seasonings.
- Immediately remove the vegetables from the heat and let it cool. Drain the liquid.
- Spoon about 3 tablespoons of the vegetables and place it on the wrapper. Gently but tightly wrap the vegetables then seal with an egg wash (see video). Repeat 30 to 40 times!
- In a frying pan, heat about 1 to 2 inches of oil. Fry the spring rolls on each side turning once or twice until golden brown and crispy.
- Transfer to a cooling rack. Eat it on its own or serve with some spiced vinegar. Enjoy!
Spiced Vinegar
- Combine all ingredients together. Let it sit for one hour before serving.
Video
Notes
- Do not overcook the vegetables. A good vegetable spring roll should have a crispy and crunchy texture.
- Completely cool the vegetables then drain the liquid before wrapping. This will prevent the rolls from being soggy.
- Individually separate the wrappers in batches (i.e. not all at once) to prevent it from drying. Cover it with a slightly damp cloth while working on wrapping the vegetables.
- Meat variations: dried shrimp (hibe), ground chicken, ground beef.
- Vegetable variations: singkamas or jicama, sweet potato, celery, potato.
- You can make this in advance and store it in the fridge for 1 to 2 days or freeze a maximum of 2 weeks. Cook it whenever your craving strikes!