Dairy-Free Vegetable Lumpia with Sweet Chili Sauce

Instructions

1. 1In a large bowl, combine the 1 cup of shredded carrots, 2 cups of shredded cabbage, 1/2 cup of chopped green beans, 1/2 diced medium onion, and 2 minced cloves of garlic.
2. 2Add the 2 tablespoons of soy sauce to the vegetable mixture and mix everything together well.
3. 3In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until smooth, creating a slurry.
4. 4Lay one lumpia wrapper flat on your work surface. Spoon about 2 tablespoons of the vegetable mixture onto the center of the wrapper. Fold the left and right sides of the wrapper inward over the filling, then tightly roll the wrapper up from the bottom edge. Use a little of the cornstarch slurry to seal the top edge of the wrapper.
5. 5Repeat step 4 with the remaining lumpia wrappers and vegetable mixture.
6. 6Pour the 2 cups of vegetable oil into a deep frying pan or wok. Heat the oil over medium heat until it reaches 175°C.
7. 7Carefully place 3-4 lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, until the lumpia are golden brown and crispy. Use tongs to turn them and remove them from the oil, placing them on a plate lined with paper towels to drain.
8. 8Serve the hot lumpia immediately with the 1/2 cup of sweet chili sauce for dipping.

Related Guides