Lumpia Rolls

Name: Lumpia Rolls
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 40 to 50 servings
Ingredients: 2 tablespoons cooking oil, plus more for deep-frying; 1 medium white onion, diced; 2 tablespoons fish sauce; 3 cloves garlic, minced; One 1-pound bag mixed vegetables, such as peas, carrots, corn, lima beans, scallions and green beans; 1/2 bunch celery, sliced on the bias; Ground black pepper; 1/4 head cabbage, thinly sliced; 1 tablespoon flour; Two 25-count packages lumpia wrappers or rice paper wrappers; 40 to 50 frozen French fries, thawed; Sweet chile sauce, for dipping

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Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 40 to 50 servings

Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 40 to 50 servings

Ingredients

2 tablespoons cooking oil, plus more for deep-frying

1 medium white onion, diced

2 tablespoons fish sauce

3 cloves garlic, minced

One 1-pound bag mixed vegetables, such as peas, carrots, corn, lima beans, scallions and green beans

1/2 bunch celery, sliced on the bias

Ground black pepper

1/4 head cabbage, thinly sliced

1 tablespoon flour

Two 25-count packages lumpia wrappers or rice paper wrappers

40 to 50 frozen French fries, thawed

Sweet chile sauce, for dipping

Directions

Preheat the deep fryer to 375 degrees F.
Heat the oil in a wide-mouth pot. Saute the onions until translucent, then add the fish sauce, garlic, mixed vegetables, celery and some ground black pepper. Stir and cover, simmer for 2 to 3 minutes. Add the cabbage and stir until warmed through, but still crispy. Remove from the heat and drain in a colander. Cool the mixture.
In a small bowl, dissolve the flour in 1 tablespoon of water. Lay out a wrapper and place 2 tablespoons of the cooled vegetable mixture and one thawed French fry in the center. Fold two corners toward center of wrapper and roll tightly. Seal the end with a dab of the flour paste. Repeat for the remaining filling and wrappers.
Fry the rolls until golden brown, about 5 minutes. Drain the rolls on paper towels and serve hot with sweet chile sauce for dipping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Choke Coach, Castroville, CA