Dish of Lumpia Gulay Rolls
(click to enlarge)

Lumpia Gulay, Vegetarian


Philippine   -   Lumpiang Gulay
Makes:
Effort:
Sched:
DoAhead:  		 18
***
2-1/3+ hrs
Most		 An essential for parties and family gatherings. The wrappers are thin and flaky. They can be frozen raw, to be fried any time, even without thawing. See also Comments

30
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6
4
10
4
2
1
2
3
1
2/3
1/3
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2
ar
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ar
8"
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oz
cl
oz
oz
c
c
c
T
T
t
t
---
T

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Wrappers (1)
-- Stuffing
Onion
Garlic
Carrot
Long Beans (2)
Cabbage
Jicama
Bean Sprouts
Soy Sauce
Oyster Sauce (3)  
Salt
Pepper black
----------
Oil
Oil for frying
-- Serve with
Lumpia dips (4)
Do Ahead
  1. Make your Lumpia Dips (see Note-4).
  2. Thaw the Lumpia Wrappers, about 3/4 hour.
Stuffing   -   (55 min)
  1. Chop ONIONS fine. Crush GARLIC and chop fine. Mix.
  2. Julienne or shred CARROTS. I use a julienning vegetable peeler and cut strips to about 1/2 inch.
  3. Slice LONG BEANS crosswise about 1/4 inch. Add to Carrots.
  4. Cut CABBAGE into thin shreds about 1/2 inch long. Add to Carrots. Measure is after shredding moderately packed.
  5. Peel JICAMA and Julienne. Cut strips about 1/2 inch long. Pile BEAN SPROUTS on the cutting board and make a few cuts at right angles to shorten them. Add to Jicama.
  6. Mix Soy Sauce, Oyster Sauce, Salt and Pepper.
Run   -   (25 min + cooling time)
  1. In a Sauté Pan (3 quart) or similar Heat 2 T Oil. Stir in Onion mix and fry stirring until Onions are translucent.
  2. Stir in Carrot mix and fry stirring for about 3 minutes.
  3. Stir in Jicama mix. Stir in Soy Sauce mix. Simmer until Vegies are crisp tender.
  4. Drain Vegie mix in a wire strainer and allow to cool well.
Assemble   -   (30 min )
  1. Carefully peel each wrapper from the stack and restack them loosely. Keep them covered with plastic so they don't dry out. I find I must brush the edges with water to keep them from drying.
  2. Set out a Wrapper with a corner towards you. Put about 3 T Stuffing in a line closer to you than the center (see Photo Gallery for details on wrapping them). Turn up the close corner over the stuffing compressing it as much as you can, then fold in the side corners and roll up tightly. Seal the loose end by brushing with water. Set the rolls flap side down.
  3. At this point they can be frozen, interleaved with wax paper so they stay separate. Actually, in my experience, the fry better fried frozen.
Finish   -   (30 min, depending on size of batches)
  1. Heat about 3/4 inch of Oil in a large iron skillet or an electric skillet (my preference for best heat control and shape of pan). Do not try to use a wok or kadhi. Bring the temperature up to between 350°F/177°C and 375°F/190°C (a little lower if they are frozen). Fry rolls in batches with enough room so they can be easily manipulated and the temperature doesn't fall too much. Turn them a couple times until they are done and lightly browned. You don't have to be too concerned about interior temperature because the stuffing is completely cooked. Remove from oil and drain, standing vertically if possible.
  2. Stash the rolls in a warm oven for a while to settle the heat. They are dangerously hot inside at first.
  3. Arrange on a platter with desired garnishes and serve warm with individual cups of Lumpia Dipping Sauces. See also Serving.
  4. If fried lumpia are stored in the refrigerator they can become a little sodden, but the flakiness can be revived with a few minutes uncovered in a 375°F/190°C oven.
NOTES:

  1. Lumpia / Spring roll Wrappers:

      These wheat flour wrappers are available frozen from any Philippine market. They are almost paper thin (0.014 inch /0.36 mm thick), but amazingly tough - a good thing for when you peel them from the thawed stack. The brands I have used are Pamana (8 inch, USA) and Spring Home (7-1/2 inch, Singapore). Lacking these, some suggest using the common 6-3/4 inch Chinese egg roll wrappers, but the ones I have sampled were much thicker (0.034 inch / 0.86 mm), had very different frying characteristics, and made denser, higher calorie and much less elegant rolls.

  2. Long Beans:

      These are available in markets serving an Asian community. The dark green ones are best. If you don't have them you can use Green Beans, different flavor and texture, but usable.

  3. Oyster Sauce:

    This can be regular Oyster Sauce or our Oyster Sauce, Vegetarian.

  4. Lumpia Dips:

      Various dipping sauces are used in the Philippines. Examples:

  5. Serving:

      If 8 inch wrappers are used, the rolls are often cut diagonally into two pieces for serving, particularly for parties. This is best done after frying, with a very sharp wavy edged bread knife. When serving buffet style, best to make pitchers of one or two dips and equip each with a tiny ladle. I use the Sweet and Sour Dipping Sauce and the Vinegar Garlic Dip. Use tiny shallow plastic cups, available from restaurant supply stores for individual dip servings.

  6. Comments:

      In the Philippines there is no such thing as a vegetarian dish. There are many fine vegetable dishes, but they always have at least a little Pork or Shrimp added. Even simple salads are dressed with Seafood Sauces. In North America there are many strict vegetarians, so we have developed a Vegetarian Oyster Sauce.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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