Recipe courtesy of The Choke Coach
Lumpia Rolls
- 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.
