Vegetable Lumpia (Spring Rolls)

Ingredients

• 20 sheets Lumpia Wrappers
• 2 cups Cabbage
• 1 cup Carrots
• 1 cup Green Beans
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1/4 cup Vegetable Oil
• 1 tbsp Cornstarch

Instructions

1. 1Prepare your ingredients: Finely chop the 1/2 medium onion and mince the 2 cloves garlic. Cut the 1 cup carrots and 1 cup green beans into very small pieces, about 1/4-inch in size. Shred the 2 cups cabbage.
2. 2Heat 1 tablespoon of the 1/4 cup vegetable oil in a large skillet over medium heat (350°F / 175°C). Add the chopped 1/2 medium onion and minced 2 cloves garlic and cook, stirring frequently, for 2-3 minutes until they are softened and fragrant, but not browned.
3. 3Add the shredded 2 cups cabbage, the small-cut 1 cup carrots, and the small-cut 1 cup green beans to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are tender-crisp. They should still have a slight bite.
4. 4In a small bowl, mix the 1 tablespoon cornstarch with 2 tablespoons of water until smooth. Pour this mixture into the skillet with the vegetables. Add the 2 tablespoons soy sauce. Stir everything together well and cook for 1-2 minutes more, until the sauce has thickened slightly.
5. 5Remove the vegetable mixture from the heat and let it cool for at least 10 minutes. This will make it easier to handle when filling the wrappers.
6. 6Lay one of the 20 lumpia wrappers flat on a clean surface. Place about 2 tablespoons of the cooled vegetable filling near one corner. Fold the corner over the filling, then fold in the sides, and roll up tightly to form a spring roll. Repeat with the remaining wrappers and filling.
7. 7In a large skillet or wok, heat the remaining 3 tablespoons of the 1/4 cup vegetable oil over medium-high heat until it shimmers (about 350°F / 175°C). Carefully place the rolled lumpia into the hot oil, being careful not to overcrowd the pan. You may need to fry them in batches.
8. 8Fry the lumpia for 4-6 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the hot, crispy Vegetable Lumpia immediately.

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