Lumpiang Gulay Vegetable Spring Rolls
A popular Filipino snack consisting of sautéed mixed vegetables wrapped in a thin pastry and deep-fried until golden brown.
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Ingredients
- 20 pieces Spring roll wrappers
- 1 cup Sweet potato (kamote), julienned
- 2 cups Mung bean sprouts (togue)
- 1 cup Carrot, julienned
- 1 cup Green beans, thinly sliced diagonally
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 tablespoons Soy sauce
- 2 cups Vegetable oil for frying
- 1/2 teaspoon Ground black pepper
Instructions
- 1
Sauté garlic and onions in a large pan with a tablespoon of oil until fragrant and translucent.
- 2
Add the julienned sweet potato and cook for 3 minutes until slightly softened.
- 3
Stir in the carrots and green beans, cooking for another 2 minutes.
- 4
Add the mung bean sprouts and soy sauce, then season with black pepper; sauté for 2 more minutes until vegetables are cooked but still crisp.
- 5
Transfer the vegetable mixture to a colander and let it drain completely and cool down to prevent the wrappers from getting soggy.
- 6
Place a spoonful of the vegetable filling on a wrapper, fold the sides, and roll tightly, sealing the edge with a dab of water.
- 7
Heat the frying oil in a deep pan and fry the rolls in batches until they are golden brown and crispy.
- 8
Drain on paper towels and serve immediately with a side of spiced vinegar dipping sauce.
Nutrition per Serving
210
Calories
4g
Protein
28g
Carbs
10g
Fat
4g
Fiber
3g
Sugar
480mg
Sodium
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