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Ingredients
 neutral oil2 tbsp
 onion1 medium
julienne
 garlic2 cloves
minced
 cabbage 1/2 head
thin julienne
 carrot1 medium
julienne or grated
 green beans1 lb
sliced on a bias or lengthwise
 mung bean sprouts1 lb
 Mushroom seasoning
 Salt and pepper
 Optional: Tofu and fish sauce
 cornstarch2 tbsp
 spring roll wrappers1 package
about 30 sheets
 Oil for deep frying
 cane or rice vinegar1 cup
 Thai chili or jalapeno1 each
 garlic2 cloves
minced
 freshly ground black pepper1 t
 red chili flakes1 t
 Salt
 rice vinegar 1/3 cup
 water2 cups
 brown sugar2 Tbsp
 banana ketchup 1/4 cup
 cornstarch2 Tbsp
 water 1/4 cup

cookware

Fry pot/Fry oil/Fry basket
For the Lumpia
1
In a large frying pan on medium high heat, add oil and onion, saute until soft and a bit caramelized. Add garlic, saute until aromatic, add cabbage, saute for another couple of minutes until wilted and add the rest of the other vegetables. Season with mushroom seasoning, salt and pepper or fish sauce, if using, and taste.
2
In a small bowl, mix your cornstarch with about 1 cup of water and set aside. This will be the "glue" used to seal the spring roll wrapper.
3
*Note: Depending on what type of wrapper you get, some are harder to peel off than others, this is normal. Before you start assembling, take a moment to separate the wrappers, peeling each one, stack them and cover with a damp towel. No plastic or parchment is necessary, they'll stay separated and will be much easier to handle.
4
On a clean surface, lay a wrapper diagonally. Scoop about 2 spoonfuls of the vegetable mix and place it on the corner nearest you. Spread the filling sideways (about 3 inches long), leaving some space at both ends. Roll the wrapper from the end nearest you over the filling and fold in the left and right sides of the wrapper towards the center, then keep rolling forward as neatly and tightly as possible. Moisten the other side of the wrapper with cornstarch water and seal the spring roll. Repeat with the remaining wrappers.
5
Heat fry oil in a large pot to 375 degrees, gently lower each spring roll onto the hot oil. Unless you're using a professional fryer, only fry about a handful of lumpias at a time. Keep turning them while they're frying or lay a fry basket on top of them to keep them submerged in the oil. Cook for about 5-8 minutes until golden brown.
6
Remove lumpias from oil and drain on cooling rack or sheet pan with paper towels. Let rest for a few minutes before serving.
For the Vinegar Sauce
7
Whisk all of the ingredients together in a bowl. Taste and adjust seasonings as needed, set aside until ready to serve.
For the Sweet and Sour Sauce
8
In a sauce pan, combine all ingredients except cornstarch and water. Bring to a boil and stir.
9
In a separate bowl, combine cornstarch and water to create a slurry. Stir in the slurry into the sauce, whisking constantly and bring it back to a boil. When the sauce is translucent and thickened, remove heat and set aside until ready to serve.