Vegetable Lumpia (Spring Rolls)

Ingredients

• 20 pieces Lumpia wrappers
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Green beans
• 1/2 cup Celery
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cups Vegetable oil

Instructions

1. 1Prepare your vegetables: Finely shred the 1 cup of carrots, 2 cups of cabbage, 1/2 cup of green beans, and 1/2 cup of celery. Finely chop the 1/2 medium onion and mince the 2 cloves of garlic.
2. 2Combine the filling: In a large bowl, mix together the prepared 1 cup of carrots, 2 cups of cabbage, 1/2 cup of green beans, 1/2 cup of celery, 1/2 medium onion, and 2 cloves of garlic. Add the 2 tablespoons of soy sauce and 1 tablespoon of sesame oil, then stir everything together until well combined.
3. 3Assemble the lumpia: Lay one of the 20 lumpia wrappers flat on a clean surface. Spoon about 2 to 3 tablespoons of the vegetable mixture onto the lower third of the wrapper, leaving a small border on the sides. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely.
4. 4Repeat the assembly process with the remaining lumpia wrappers and vegetable mixture until all have been filled.
5. 5Heat the oil: Pour 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 a temperature of 350°F (175°C).
6. 6Fry the lumpia: Carefully place a few of the assembled lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3 to 4 minutes per side, or until the lumpia wrappers are golden brown and crispy. Use tongs to turn them gently.
7. 7Drain and serve: Once golden brown and crispy, remove the lumpia from the hot oil using a slotted spoon or tongs. Place them on a plate lined with paper towels to drain any excess oil. Serve the lumpia hot.

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