Vegetable Lumpia with Sweet Chili Sauce

Ingredients

• 12 sheets Rice Paper Wrappers
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Green Beans
• 1/2 cup Mushrooms
• 1/2 cup Onion
• 2 cloves Garlic
• 2 tbsp Coconut Aminos
• 1 tbsp Sesame Oil
• 1/2 cup Vegetable Oil
• 1/4 cup Sweet Chili Sauce

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

Instructions

1. 1In a 30.48 cm skillet, heat 1 tablespoon of the sesame oil over medium heat (about 148.9°C or 150°C). Add the 2 cloves of minced garlic and the 1/2 cup of chopped onion and cook for 2-3 minutes, or until they are softened and smell fragrant.
2. 2Add the 1 cup of shredded carrots, 1 cup of shredded cabbage, 1/2 cup of trimmed green beans (cut into 2.54 cm pieces), and 1/2 cup of sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender but still have a slight crispness.
3. 3Stir in the 2 tablespoons of coconut aminos. Remove the skillet from the heat and let the vegetable filling cool for at least 10 minutes. This prevents the rice paper from tearing.
4. 4Prepare to assemble the lumpia: Fill a shallow dish with warm water. Dip one sheet of the 12 rice paper wrappers into the warm water for about 15-20 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean surface.
5. 5Place about 2 tablespoons of the cooled vegetable filling in the center of the softened rice paper wrapper. Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly to enclose the filling, creating a spring roll shape.
6. 6Repeat step 5 for the remaining 11 rice paper wrappers and vegetable filling.
7. 7In a clean 30.48 cm skillet, heat the 1/2 cup of vegetable oil over medium-high heat (about 176.7°C or 175°C). The oil is ready when a tiny piece of wrapper sizzles immediately upon contact.
8. 8Carefully place 3-4 assembled lumpia into the hot vegetable oil, ensuring not to overcrowd the skillet. Fry for 3-5 minutes per side, turning them occasionally, until they are golden brown and crispy all over. Use a slotted spoon to remove the fried lumpia from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the hot, crispy lumpia immediately with the 1/4 cup of sweet chili sauce for dipping.

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