For those not familiar with Filipino cuisine, lumpia is the equivalent to the Chinese egg roll. There’s a variety of lumpia both savory and sweet; small “Shanghai” rolls, fresh lumpia, banana turon, and vegetable. In Filipino cuisine, even some vegetable lumpia will still have ground meat cooked with it. However, this here is an all vegetarian lumpia where I have incorporated my love of Indian flavors. It makes a unique side dish as well as a super tasty merienda or tiffin (Filipino or Indian “afternoon snack”).
- 1/4 cup Garlic
- 1/4 cup Onions
- 1/2 cup Carrots, medium dice
- 1/2 cup Jicama, medium dice
- 1/4-1/2 cup Guwar beans, thinly sliced
- 1/2 cup fresh corn kernels
- 1/2 cup Peas
- 2 Tbls. Coriander, finely chopped
- 1/4 cup Chinese celery, finely chopped
- 1/2 cup large dice paneer
- 1/2 Cinnamon stick
- 1/4 tsp. Turmeric
- 1/4 tsp. Garam Masala
- 2 Tbls. Soy Sauce
- 1 package Menlo brand egg roll wrappers
To make vegan: Omit paneer and opt for eggless wrappers
Watch this video to see how to prepare them, or simply follow the directions below!
- Peel the eggroll wrappers and keep them wrapped together in plastic. If storing overnight, wrap first with a slightly damp paper towel and then wrap with plastic. Store in fridge until ready to use.
- Place a small to medium non-stick house wok over medium heat. Pour in a half cup oil.
- Sautéall the vegetables starting first with onions and garlic. Add in carrots and cook for two minutes. Add guwar beans, etc. Add diced paneer last and cook for no more than one minute or add off the heat.
- Set aside the cooked mixture and let cool. You can even cool down and store in the fridge overnight (recommended).
- Using the peeled wrappers, place a few tablespoons of the mixture on a single wrapper. Use the photo diagram or video as a guide to wrapping the lumpia.
- When ready to fry, heat oil in a small pot and deep fry until light golden brown.
In Filipino cuisine, fried vegetable lumpias are eaten with a special vinegar. Prepare by mixing 1/2 cup of white vinegar, dash of black pepper, small diced onions and crushed garlic– mix well. This can be used immediately, but allowing it to sit overnight is even better. When ready to use, spoon the vinegar mix little by little into the lumpia and enjoy!
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