Lumpiang gulay
Filipino vegetable spring rolls filled with cabbage, carrot and tofu, fried until golden and dipped in spiced cane vinegar.
Photo : punctuated · CC BY 2.0
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Fry the tofu in 2 tbsp oil until the faces colour, then set it aside.
- In the same pan, stir-fry the garlic and onion for 2 minutes, then add the green beans and carrot.
- Add the cabbage and soy sauce. Stir-fry over high heat for 5 minutes, keeping the cabbage firm.
- Return the tofu, take the pan off the heat and let the filling cool. Hot filling turns the wrappers soggy.
- Place 2 tbsp of filling on each wrapper, fold in the sides, then roll tight. Seal the edge with a wet finger.
- Fry the rolls in 3 cm of oil at 175 C, 3 minutes a batch, until golden. Drain on a wire rack.
- Mix the cane vinegar with the chilli and a little crushed garlic for the dipping sauce.
The fold matters as much as the filling. Tuck the sides in before rolling so the steam stays trapped, otherwise oil enters at the ends and the roll drinks it. A wire rack beats kitchen paper for draining, since steam escapes underneath instead of softening the wrapper.
