Vegetable Spring Rolls (Vegetable Lumpia)
Vegetable Spring Rolls Vegan Recipe (Vegetable Lumpia). This vegetable spring rolls is refreshingly good.
Servings: 3 people
Cost: $4
Equipment
- Frying Pan
Ingredients
- 1 big Chayote chopped
- 1 big Carrot chopped
- 1 cup Cabbage chopped
- 5 pcs Green beans chopped
- 2 pcs Spring onions chopped
- 1 pc Bell Pepper chopped in small pieces
- 50 pcs Spring Roll sheers or wrapper
- 2 cups Cooking oil
- pinch Salt
- pinch Ground Pepper
- pinch Mrs. Dash salt-free seasoning this is optional
- 5 cloves Garlic minced
- 1 pc Onion minced
Instructions
- Clean and sliced all the vegetables.
- Using a wok or frying pan, saute onions and garlic in cooking oil over medium heat.
- Add in the chayote, carrots, green beans, cabbage, bell peppers and spring onions. Add in salt and pepper. Cook for 1 minute.
- Transfer to a plate with paper towel once vegetables are cooked.
- Wrap the cooked vegetables with spring roll sheets (lumpia wrapper).
- Use slurry (mixture of 1 tsp of corn flour with 1-2 tbsp water) to seal the spring roll wrapper.
- Once you are done wrapping, you can now fry the spring rolls until golden brown. Place it in a plate with paper towel to drain excess oil.
- Transfer to a serving plate and serve. Dip it in your preferred dipping sauce. Enjoy!
Video
Notes
1. I use slurry to seal the spring roll sheet when wrapping the veggies because I want to make it vegan. You can use beaten egg as substitute. Slurry - a mixture of corn flour and water (1 tsp cornflour with 1-2 tbsp water)