Friday, 26 April 2013

Vegetarian Spring Roll: Bean Sprout

Lumpiang Gulay or Vegetarian Spring Roll is this post all about.  I've been cooking lumpia at least once in 2 weeks as per my husband request.  Usually, I make chicken or beef lumpia.  But this time I decided not to add any meat nor seafood.  And since I made some bean sprout, I used that as main ingredient.  

Actually munggo sprout is the most common ingredients for lumpiang gulay in the Philippines.  But you can experiment using other vegetables depending on what you prefer to eat and what is available in your part of the world.  Here in Qatar, bean sprouts are expensive.  They cost around P100 ++ per pack.  So I decided to make our own bean sprout.  I will post some tips on how to grow your own bean sprouts later today after this post..

Lumpiang gulay like any other Filipino lumpia (meat / seafood / veggies) are great appetizers and a filling main dish just the same.  Dip it in a mixture of vinegar, garlic, onion, pepper, and salt, and it will rock your meal. 

Here are some tips on how to make lumpia  regardless if you fry or bake it .  I have actually posted this in one of our earlier posted lumpia recipe but we want to share it again to you.
1. First, you make sure that you remove any excess oil and excess liquid from your filling to avoid sogging. 2. Make sure that you use a thin lumpia / spring roll wrapper not the thick ones. 3. Thaw your wrapper first before using it.  Or just remove it from the refrigerator at least an hour before using to soften the wrappers and avoid breaking 4. Fry one lumpia first and taste it before wrapping the whole lot so you know how to adjust the taste if it is needed

For this recipe, I fried the lumpia, but you can also bake it if you want.


Ingredients :

Toge (Mung Bean Sprout) - 2 c
Carrots sliced into thin strips - 1/2 of a small pc
Bell Pepper, chopped - 1/2 of a small pc
Onions, diced - 1 medium
Garlic, coarsely chopped - 5 cloves
Low sodium Salt - to taste
Parsley, dried & ground
Black Pepper Powder
Lumpia/ Spring Roll Wrapper
Sunflower Oil or any other vegetable oil for frying

Cooking Procedure :

1. Heat 1 tsp of vegetable oil in a pan and saute garlic in it.  Stir in the chicken then the onions and bell pepper.
2.  Add in the carrots and bean sprout.  Season with salt, parsley, and black pepper powder.  Remove from fire and cool down.
3. Using a spoon, place a spoonful of the chicken-bean sprout mixture on the lumpia wrapper.   Wrap then roll.  Repeat until all the chicken-bean spout mixture had been wrapped and rolled.  

4.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the lumpia.  The oil should also not be smoking hot. 
5.  Shallow fry the lumpia, flipping it from one side to another, until the wrapper turned brown and crunchy.    
6. Place the fried lumpia on a strainer or on top of layers of paper towels to drain the excess oil.

Serve with your favorite dipping vinegar.  I usually just mix vinegar, minced garlic, minced onion, black pepper powder, and salt to taste, for our lumpia dip.  Try it

© myFresha-licious (14April2013)

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