(Vegetable and Mung Bean Sprouts Spring Rolls)
Lumpiang gulay and togue is another great accompaniment for lugaw or goto. It is a Filipino vegetable roll that is serve with spiced vinegar. There are no ingredient mixture ratios on the filling which is a sautéed vegetable being mung bean sprout as the main ingredient. If there is too much filling in the roll it turn soggy quickly because of all the vegetable juices so it is best to keep the vegetable filling minimal in the roll for a really crispy lumpia.
3 cup togue, mung bean sprout, roots trimmed
1 cup green beans, thinly sliced diagonally
1 medium size carrot, cut into strips
2 cup cabbage, shredded
1 cup sayote cut into strips
1 cup small size shrimp, shelled, chopped
1 cup boiled pork liver, cut into strips
2 cup pork, cut into strips
2 cake tokwa, tofu, diced
1/2 head garlic, chopped
1 medium size onion, chopped
1/4 c. patis (Fish sauce)
salt and pepper
lumpia /spring roll wrappers
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.
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.
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 dippings. Enjoy!