Veggie Lumpia (Lumpia Gulay)

2 tbsp neutral oil
1 medium onion
2 cloves garlic
1/2 head cabbage
thin julienne
1 medium carrot
julienne or grated
1 lb green beans
sliced on a bias or lengthwise
1 lb mung bean sprouts
Mushroom seasoning
Salt and pepper
Optional: Tofu and fish sauce
2 tbsp cornstarch
1 package spring roll wrappers
about 30 sheets
Oil for deep frying
1 cup cane or rice vinegar
1 each Thai chili or jalapeno
2 cloves garlic
1 t freshly ground black pepper
1 t red chili flakes
1/3 cup rice vinegar
2 cups water
2 Tbsp brown sugar
1/4 cup banana ketchup
2 Tbsp cornstarch
1/4 cup water
  • Fry pot/Fry oil/Fry basket
For the Lumpia
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.
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.
*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.
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.
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.
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
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
In a sauce pan, combine all ingredients except cornstarch and water. Bring to a boil and stir.
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.