Vegetable Lumpia (Egg-Free)

Ingredients

• 30 wrappers Lumpia Wrappers
• 1 cup Carrots
• 2 cups Cabbage
• 1 cup Green Beans
• 1/2 cup Onion
• 3 cloves Garlic
• about 225 g Ground Pork (optional)
• 2 tbsp Soy Sauce
• 2 cups Vegetable Oil
• 1 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely mince the 3 cloves of garlic. Cut the 1/2 cup of onion into small pieces. Thinly slice the 1 cup of carrots. Cut the 1 cup of green beans into 1.27 cm pieces. Shred the 2 cups of cabbage.
2. 2In a large bowl, combine the minced 3 cloves of garlic, the small pieces of 1/2 cup of onion, the sliced 1 cup of carrots, the 1.27 cm pieces of 1 cup of green beans, and the shredded 2 cups of cabbage. If you are using the about 225 g of ground pork, add it to the bowl now.
3. 3Add the 2 tablespoons of soy sauce and the 1 tablespoon of cornstarch to the bowl with the vegetables and pork. Mix everything together very well until all ingredients are evenly coated.
4. 4Place about 2 tablespoons of the filling mixture onto the center of one of the 30 lumpia wrappers. Fold the bottom edge of the wrapper up over the filling. Fold in the left and right sides of the wrapper towards the center. Roll the lumpia up tightly from the bottom to seal.
5. 5Repeat step 4 with the remaining filling and 30 lumpia wrappers.
6. 6Pour the 2 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C.
7. 7Carefully place 3-4 rolled lumpia into the hot 175°C vegetable oil. Fry for 4-6 minutes, turning occasionally, until the lumpia are golden brown and crispy on all sides. Remove the lumpia from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.
8. 8Repeat step 7 with the remaining lumpia until all are fried.

Substitutions

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