🌯 Lumpiang Gulay

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 10 min · Serves 5 · ~₱190 · Best for: Dinner, Lunch, Snack

Ingredients

• 20 pc 20 pieces lumpia wrapper (spring roll wrapper), thawed if frozen
• 2 tbsp 2 tbsp cooking oil, plus more for frying
• 4 clove 4 cloves garlic, minced
• 1 pc 1 small onion, chopped
• 200 g 200g firm tofu, cubed and pan-fried
• 2 cup 2 cups cabbage, shredded
• 1 cup 1 cup carrots, julienned
• 0.5 cup 1/2 cup singkamas (jicama), julienned
• 0.25 cup 1/4 cup green onions, chopped
• 2 tbsp 2 tbsp soy sauce
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste
• 1 pc 1 egg, beaten (for sealing wrappers)
• 2 tbsp sweet chili sauce, for dipping

Instructions

1. Pan-fry the tofu cubes in a little oil until golden on all sides, then set aside.
2. In the same pan, heat 2 tbsp oil and sauté garlic and onion until fragrant.
3. Add carrots and singkamas, and stir-fry for 3 minutes, then add cabbage and cook for another 2-3 minutes until slightly wilted but still crunchy.
4. Stir in the fried tofu and green onions, season with soy sauce, salt, and pepper, then remove from heat and let cool completely.
5. Lay a lumpia wrapper flat, place about 2-3 tbsp of filling near one edge, and fold the sides in before rolling tightly. Seal the edge with a bit of beaten egg.
6. Repeat with the remaining wrappers and filling.
7. Heat oil for deep-frying in a pan over medium heat, and fry the lumpia in batches until golden brown and crisp, about 3-4 minutes per batch.
8. Drain on paper towels and serve hot with sweet chili sauce.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.