If you're craving something crispy and packed with flavor, these Crunchy Vegetable Lumpia are your go-to. They're easy to make, incredibly satisfying, and perfect for any occasion. Whether you're a seasoned pro or trying out lumpia for the first time, this recipe will surely impress.
Cabbage is the bulk of your filling, offering a nice crunch and a mild, slightly sweet flavor that balances well with the other vegetables. Carrots add a touch of sweetness and vibrant color, making the lumpia not only tasty but visually appealing. Bean sprouts bring a fresh, nutty taste and additional crunch. Green onions add a sharp, aromatic note that complements the garlic nicely. Speaking of which, garlic is the aromatic star here, adding depth and a savory kick. Soy sauce ties everything together with its salty umami flavor, while sesame oil adds a subtle nuttiness. Finally, a dash of black pepper gives just the right amount of heat.
These lumpia are delightful on their own but even better with a dipping sauce. Try serving them with a sweet chili sauce or a simple soy sauce-vinegar dip with a touch of garlic. They also pair wonderfully with a light Asian salad or a bowl of steaming hot jasmine rice for a more filling meal.
Start by heating a tablespoon of sesame oil in a large skillet over medium heat. Once it's hot, toss in your minced garlic and sauté it just until it's fragrant—about 30 seconds to a minute. You don't want to burn it, just enough to release that wonderful aroma.
Next, it's time to add the veggies: shredded cabbage, julienned carrots, bean sprouts, and chopped green onions. Stir-fry these for about 3 to 4 minutes. You're looking for them to be tender-crisp, which means they've softened slightly but still have a good bite to them.
Season the vegetable mixture with soy sauce and black pepper, giving it a good mix to ensure everything is well-coated. Once that's done, remove the skillet from the heat and let the mixture cool. It's important that the filling is not hot when you start wrapping to prevent the lumpia wrappers from becoming soggy or tearing.
Now, let's wrap! Lay a lumpia wrapper on a clean surface, positioning it so that it looks like a diamond from your angle. Place about 2 tablespoons of the cooled vegetable mixture near the corner closest to you. Fold that corner over the filling snugly, then fold in the sides, and roll it up tightly. Dab some water on the final corner to seal it shut. Repeat this with the rest of your wrappers and filling.
For frying, heat vegetable oil in a deep pan to 350°F. Carefully add a few lumpia at a time—don't overcrowd the pan—and fry them for about 3 to 4 minutes per side until they're golden brown and crispy. Once done, let them drain on paper towels to remove any excess oil. Serve them hot and enjoy the satisfying crunch!
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