Focused recipe
Lumpiang Gulay (Vegetable Egg Roll Recipe)
Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. These are wrapped in egg roll wrappers and then fried until crispy. This dish is known as vegetable spring rolls in Asia. I think that the concept of egg roll vs. spring roll has something to do with…
Cuisine not specified Updated 12/3/2015
Ingredients
Measured from the catalog payload.
- 1 lb mung bean sprout cleaned
- 6 ounces fried extra firm tofu cut into cubes
- 2 cups shredded cabbage
- 1 yellow onion sliced
- 1 tomato cubed
- 1 teaspoon minced garlic
- 2 teaspoons coarse sea salt
- 1/4 teaspoon ground black pepper
- egg roll
- 1 1/2 cups cooking oil
Instructions
11 cooking steps
- Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
- When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
- Put some salt and ground black pepper. Stir.
- Add the cabbage and then cook for 3 minutes.
- Stir-in the bean sprouts and cook for 5 minutes.
- Transfer the cooked vegetable in a plate. Drain the excess liquid.
- Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a big plate. Place around 2 to 2 1/2 tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
- Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
- Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
- Serve warm with spiced vinegar.
- Share and enjoy!
Catalog details
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Vegetable No tags Public recipe Revision 1