Filipino Vegetable Lumpia Recipe by Minda
Cooking Instructions 45 min 1 Heat 3 tablespoons of cooking oil. Once the oil gets hot, sauute garlic and onion. 2 When the onion gets soft, add tomato, shrimp and tofu. Stir fry for 2 minutes. Put some salt and ground pepper. 3 Add the Julienne vegetables in the pan. Stir for few minutes or till the vegetable is almost cooked. Add soy sauce and oyster sauce and give it a quick stir. 4 Add the cabbage and then cook for 3 minutes. 5 Stir-in the bean sprouts and cook for 5 minutes. 6 Transfer the cooked vegetable in a plate. Drain the excess liquid. 7 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. 8 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. 9 Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel. 10 Serve warm with spiced vinegar. Enjoy! 1 Heat 3 tablespoons of cooking oil. Once the oil gets hot, sauute garlic and onion. 1 Heat 3 tablespoons of cooking oil. Once the oil gets hot, sauute garlic and onion. 2 When the onion gets soft, add tomato, shrimp and tofu. Stir fry for 2 minutes. Put some salt and ground pepper. 2 When the onion gets soft, add tomato, shrimp and tofu. Stir fry for 2 minutes. Put some salt and ground pepper. 3 Add the Julienne vegetables in the pan. Stir for few minutes or till the vegetable is almost cooked. Add soy sauce and oyster sauce and give it a quick stir. 3 Add the Julienne vegetables in the pan. Stir for few minutes or till the vegetable is almost cooked. Add soy sauce and oyster sauce and give it a quick stir. 4 Add the cabbage and then cook for 3 minutes. 4 Add the cabbage and then cook for 3 minutes. 5 Stir-in the bean sprouts and cook for 5 minutes. 5 Stir-in the bean sprouts and cook for 5 minutes. 6 Transfer the cooked vegetable in a plate. Drain the excess liquid. 6 Transfer the cooked vegetable in a plate. Drain the excess liquid. 7 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. 7 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. 8 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. 8 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. 9 Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel. 9 Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel. 10 Serve warm with spiced vinegar. Enjoy! 10 Serve warm with spiced vinegar. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Copycat Raising Canes Chicken Tender Filipino Lumpia Shanghai Garlic Parmesan Chicken GF Chicken Bacon Ranch (one pot) Enchiladas Verdes Copycat Raising Canes Chicken Tender Filipino Lumpia Shanghai Garlic Parmesan Chicken GF Chicken Bacon Ranch (one pot) Enchiladas Verdes Stir fried potatoes Relish this California Farm Cast Iron Ratatouille Stew Shami kebab buns Filipino Lumpia Shanghai Fried Soft Flat Bread Chocolate Donuts چوکور پیٹیز سموسہ Namkeen Sawaiyan (mince vermicelli) Seviyan kheer Stir fried potatoes Relish this California Farm Cast Iron Ratatouille Stew Shami kebab buns Filipino Lumpia Shanghai Fried Soft Flat Bread Chocolate Donuts چوکور پیٹیز سموسہ Namkeen Sawaiyan (mince vermicelli) Seviyan kheer