Vegetable Lumpia

December 25, 2020
0 Ratings
Photo by Mr. Hugh's Kitchen
  • Prep time 30 minutes
  • Cook time 20 minutes
  • Serves 5
Author Notes

Mix of sayote, carrots, bell pepper, and Chinese cabbage, with ground pork, sauteed, then wrapped with lumpia wrapper, and pan fried. Great with a spicy garlic vinegar dip, or even without.
Mr. Hugh's Kitchen

What You'll Need
  • 1 sayote peeled
  • 1 medium carrot
  • 2 red bell pepper
  • 2 cups chopped fresh Chinese cabbage leaves
  • 100 grams ground pork or ground chicken
  • 2 medium size onion
  • 2 cloves minced garlic
  • Salt
  • Ground black pepper
  • Sesame oil
  • Ginisa mix
  • Worcestershire sauce
  • 1/2 tablespoon Soy sauce
  • Lumpia wrapper
  • Cooking Oil
  • Water
  • Vinegar
  • Chili
  • Crushed garlic
  1. Prepare the vegetables. Slice the vegetables into thin pieces, or you can just use the bigger holes on a grater, and grate the sayote and carrot. Slice red bell pepper into thin strips. Wash and combine the grated sayote, carrots, Chinese cabbage, and red bell pepper.
  2. Cook the vegetable filling. In a wok or pan, add 2 tablespoons of cooking oil. Sauté garlic and onions until onions are translucent and soft. Add the ground meat, salt, pepper, Worcestershire sauce, and mix well. Cook until there is no pink meat anymore. Add the vegetable mix and season with salt, pepper, soy sauce, and Ginisa mix. Cook under high heat to retain the crispiness of the vegetables. Cook until sayote and carrots are soft but not soggy. Taste to know if you need to add more salt and pepper according to your preference. Set aside and let it cool down for a few minutes.
  3. Wrap in lumpia wrapper. Put about a spoonful of the filling into the lumpia wrapper. Make sure you drain excess sauce or oil from the filling. Wrap according to your preferred size. Place filling at the bottom-middle part of the wrapper, leaving about two inches of the wrapper space at the bottom. Fold the bottom part of the wrapper, covering the filling, then fold the sides. Roll the part where there the filling is, until you reach the other end of the lumpia wrapper. Secure end of the lumpia wrapper with water. Repeat until you use all of either the lumpia wrapper or filling. 😊 Refrigerate for at least 5 minutes.
  4. ▢ Make the vinegar dip. In a quarter cup of cane vinegar, add 2 tsp of salt, ground black pepper, chilis, and crushed garlic. Mix until salt is dissolved. Add brown sugar if you want to add a little sweetness to the dip, or if you want to tone down the sourness of the vinegar.
  5. Fry the vegetable lumpia. In a frying pan, add oil that will be enough to submerge at least 90% of the lumpia’s surface. Heat it up under medium fire for 3 minutes. Fry the vegetable lumpia until golden brown. Shake off excess oil, and set aside.
  6. Serve with the vinegar dip while the vegetable lumpia is hot.

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