Appetizer Vegetable Lumpia
Appetizer Vegetable Lumpia
Ingredients
For the Vegetable Filling
- 2 tablespoons cooking oil
- 1/2 cup red onion, minced
- 3 cloves garlic, minced
- 1 cup green beans, chopped
- 1 cup carrots, julienned
- 1/2 cup celery, chopped
- 2 tablespoons soy sauce
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Frying
- 25 lumpia wrappers, standard size
- 4 cups cooking oil, for deep frying
Instructions
- 1
Heat 2 tablespoons of cooking oil in a wok or deep skillet over medium heat. Add the minced red onion and sauté until translucent, about 3-4 minutes.
⏱️ 4 min
- 2
Add the minced garlic to the pan with the onions and continue to sauté for 1 minute until fragrant, stirring with a wooden spatula.
⏱️ 1 min
- 3
Add the chopped green beans to the pan and mix with the aromatics. Cook for 2 minutes.
⏱️ 2 min
- 4
Add the julienned carrots to the pan and stir to combine. Cook for another 2 minutes.
⏱️ 2 min
- 5
Add the chopped celery to the pan and mix all the vegetables together. Cook for 1 minute.
⏱️ 1 min
- 6
Drizzle the soy sauce over the vegetables in the pan. Season with salt and black pepper. Stir well to combine.
⏱️ 1 min
- 7
Add the shredded cabbage to the pan. Cook for 2 minutes, stirring occasionally, until it begins to wilt.
⏱️ 2 min
- 8
Add the bean sprouts to the pan and cook for 1-2 minutes, just until they are heated through but still retain some crispness. Remove the vegetable filling from the heat and transfer it to a bowl to cool slightly.
⏱️ 2 min
- 9
Lay out individual lumpia wrappers on a clean, dry surface. Place about 1 1/2 to 2 tablespoons of the cooled vegetable filling onto the center of a lumpia wrapper, forming a log shape.
⏱️ 5 min
- 10
Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right side corners of the wrapper towards the center. Roll the wrapper tightly from the bottom upwards to create a cylindrical shape. Repeat this process for the remaining lumpia wrappers and filling.
⏱️ 10 min
- 11
Heat 4 cups of cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 12
Carefully place a few rolled lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Remove the fried lumpia with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min
- 13
Repeat the deep-frying process with the remaining lumpia. Serve hot with your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Appetizer Vegetable Lumpia
For the Vegetable Filling
- 2 tablespoons cooking oil
- 1/2 cup red onion, minced
- 3 cloves garlic, minced
- 1 cup green beans, chopped
- 1 cup carrots, julienned
- 1/2 cup celery, chopped
- 2 tablespoons soy sauce
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Frying
- 25 lumpia wrappers, standard size
- 4 cups cooking oil, for deep frying
Instructions
- 1
Heat 2 tablespoons of cooking oil in a wok or deep skillet over medium heat. Add the minced red onion and sauté until translucent, about 3-4 minutes.
⏱️ 4 min - 2
Add the minced garlic to the pan with the onions and continue to sauté for 1 minute until fragrant, stirring with a wooden spatula.
⏱️ 1 min - 3
Add the chopped green beans to the pan and mix with the aromatics. Cook for 2 minutes.
⏱️ 2 min - 4
Add the julienned carrots to the pan and stir to combine. Cook for another 2 minutes.
⏱️ 2 min - 5
Add the chopped celery to the pan and mix all the vegetables together. Cook for 1 minute.
⏱️ 1 min - 6
Drizzle the soy sauce over the vegetables in the pan. Season with salt and black pepper. Stir well to combine.
⏱️ 1 min - 7
Add the shredded cabbage to the pan. Cook for 2 minutes, stirring occasionally, until it begins to wilt.
⏱️ 2 min - 8
Add the bean sprouts to the pan and cook for 1-2 minutes, just until they are heated through but still retain some crispness. Remove the vegetable filling from the heat and transfer it to a bowl to cool slightly.
⏱️ 2 min - 9
Lay out individual lumpia wrappers on a clean, dry surface. Place about 1 1/2 to 2 tablespoons of the cooled vegetable filling onto the center of a lumpia wrapper, forming a log shape.
⏱️ 5 min - 10
Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right side corners of the wrapper towards the center. Roll the wrapper tightly from the bottom upwards to create a cylindrical shape. Repeat this process for the remaining lumpia wrappers and filling.
⏱️ 10 min - 11
Heat 4 cups of cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 12
Carefully place a few rolled lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Remove the fried lumpia with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 5 min - 13
Repeat the deep-frying process with the remaining lumpia. Serve hot with your favorite dipping sauce.
⏱️ 5 min