Lumpiang Gulay (Vegetable Egg Roll Recipe)

Prep Time 10 minutes

Cook Time 10 minutes
Total Time 20 minutes
Servings
Author Vanjo Merano

Ingredients
 1 lb. mung bean sprouts cleaned
 6 ounces fried extra firm tofu cut into cubes
 2 cups shredded cabbage
 1 medium yellow onion sliced
 1 small tomato cubed (optional)
 1 teaspoon minced garlic
 2 teaspoons coarse sea salt
 1/4 teaspoon ground black pepper
 Egg roll or sprig roll wrapper
 1 1/2 cups cooking oil
Instructions
1. Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
2. When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
3. Put some salt and ground black pepper. 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.
11. Share and enjoy!
Nutrition Facts
Lumpiang Gulay (Vegetable Egg Roll Recipe)
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.