Lumpia Rolls
- Total:
- 35 min
- Active:
- 35 min
- Yield:
- 40 to 50 servings
- Level:
- Intermediate
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
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