Lumpiang Gulay (Vegetable Egg Roll Recipe)

Prep Time 10 minutes

Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

 1 lb. mung bean sprouts cleaned

 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. 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 banana ketchup or sweet chili sauce.
11. Share and enjoy!

Nutrition

Serving: 6g