Pritong Lumpiang Gulay (Fried Vegetable Spring Rolls)

Spring rolls come in different size and shapes as well as variations. There are fresh, fried, steamed variants. Also the filling comes in a vast array of versions of which one for fried spring roll I have given here.

Ingredients:

½ kg Ground pork

¼ kg Large prawns, shelled, deveined, chopped

½ kg Mung bean sprouts

¼ kg Sweet potatoes, peeled, julienned

½ cup Carrots, julienned

½ cup Green beans, cut into small pieces

½ tsp. Iodized salt

5 pcs. Garlic, minced

1 pc. Onion, medium, thinly sliced

½ tsp. Black pepper powder

1 tbsp. Safflower oil, for sautéing

1 cup Safflower oil for frying the spring rolls

Lumpia (spring roll wrappers)

Cooking Instruction:

Heat oil in a wok and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the prawn and stir. Allow to cook for about two minutes. Add the ground pork and stir intermittently to cook the ground pork and to evaporate excess water. Add the black pepper powder, iodized salt. When no more runny water remains. Add the vegetables and toss to mix well. Cook for about two minutes and turn off flame. Do not overcook the vegetables as it will become runny with juices from the vegetables. Anyway, they will be cooked once fried inside the wrapper. Cool and wrap in lumpia wrapper. One piece will contain approximately 2 to 3 heaping tablespoonfuls of the filling. Fold and seal with water.

Heat the oil in a Teflon coated pan and fry the lumpia until golden brown, place on top of paper towels to remove excess fat. . Serve with plain coconut vinegar or you may try out something to improve the vinegar sauce as follows:

Special Vinegar Sauce

Ingredients:

1 cup Coconut vinegar

5 pcs. Garlic, minced

1 pc. Onion, small, thinly sliced

½ tsp. Black pepper powder

1 tsp. Premium dark soy sauce

1 ½ tbsp. Brown sugar

2 pcs. Red hot peppers, very thinly sliced

1 pc. Ginger, fresh, thinly sliced and julienned (about ½ tsp.)

Preparation:

Combine all ingredients and a bowl and stand for about 30 minutes. Serve with the lumpia.