Vegetable and mung bean sprouts spring rolls or lumpiang gulay at togue is another great accompaniment for lugaw or goto. It is a Filipino vegetable roll that is serve with spiced vinegar. Yummmy!
So what is the secret in crispy lumpiang gulay? If there is too much filling in the roll it turns soggy quickly because of all the vegetable juices.. so make sure walang extra moist ang fillling. Before frying it, let it air dry for awhile until the wrapper becomes firm to touch. (Kapag wet ang lumpia or hindi firm kapag hinawakan or nalalasog, mas madali itong madudurog kapag prinito).
Crispy Lumpiang Gulay at Togue
INGREDIENTS:
3 cups togue, mung bean sprout, roots trimmed
1 cup green beans, thinly sliced diagonally
1 medium size carrot, cut into strips (you can also use camote/potato alternatively)
2 cup cabbage, shredded
1 cup sayote cut into strips
1 cup small size shrimp, shelled, chopped (optional)
1 cup boiled pork liver, cut into strips (optional)
2 cups pork, cut into strips (optional)
2 cup tokwa, tofu, diced
1/2 head garlic, chopped
1 medium size onion, chopped
1/4 c. patis (Fish sauce)
salt and pepper
vegetable oil
lumpia /spring roll wrappers
INSTRUCTIONS:
In a pan, sauté garlic and onion, add in pork meat, pork liver, stir fry for 3-5 minutes. Add in shrimps and cook until shrimps are pinkish. Season with patis and cook for 1 or 2 minutes.
Toss in all vegetables and cook for a minute.
Let cool and transfer into a strainer and set it aside. Let it drip the excess oil and liquid.
Wrapping: Place 1 tablespoon of filling on one side of each wrapper and wrap tightly, secure wrapper by lightly dabbing with water on wrapper edge. Wrap all veggies until all fillings are consumed. Let it air dry, so the wrapper becomes firm and when fried becomes really crispy.
Frying: In a sauce pot, deep fry lumpia over medium to low heat for 2-3 minutes or until wrapper turns to golden brown and fillings are cooked.
Serve with spiced vinegar dipping’s. Serve and Enjoy!
