Lumpiang Gulay (Fried Vegetable Lumpia)

Still Colby has no classes since Pangasinan is still signal # 1 with typhoon Juaning. we are so thankful that we are not so devastated with rain and wind of Juaning but our prayers to those who are badly affected of the typhoon. Today is a lazy day with the rainy weather but I still want to busy myself in the kitchen. Then a weird hungry voice whispered to my ears, but well it was just my hungry tummy shouting at me to fry a snack for a change. My kids and I usually have cookies, breads and biscuits for merienda but this time we will have vegetables. Yes, vegetables for a snack.

LUMPIANG GULAY (Fried Vegetable Lumpia) is a lumpia-wrapped sauteed Baguio vegetables like sayote, Baguio beans, carrots and singkamas (Turnips), and meat. It is great merienda bite and even eaten best with rice. To fight the oily bite, dip the Lumpiang Gulay with vinegar, salt, sugar and onion. I have been long dreaming a home-cooked Lumpiang Gulay but with a mom’s busy day, slicing, wrapping (which is my most tedious part) and lastly frying won’t fit in. Finally, I get to cook them this time since kids and I are stucked at home.

You may also try LUMPIANG SHANGHAI for a meaty lumpia filling.

LUMPIANG GULAY (Fried Vegetable Lumpia)

for the filling:
oil to saute
2 cloves garlic, peeled and minced
1 large onion, peeled and minced
1/4 kilo ground or minced pork
1 sayote, peeled and thinly sliced
1-2 carrots, peeled and thinly sliced
handful of Baguio Beans, thinly sliced, ends removed
1 large singkamas, peeled and thinly sliced

Heat a litlle oil in a pan. Saute garlic and onions until aromatic. Add pork, cook until browned. Add the rest of the vegetables, cook for about 5 minutes. Don’t worry if the vegetables seemed uncooked because you will still fry them later. Season with salt and pepper. Let your sauteed vegetables cool in a colander so excess water would drip.

To wrap Lumpiang Gulay:

lumpia wrapper, round or square. It’s your choice. I used round for it is readily available in our wet market, fresh and inexpensive.

Put wrapper on a plate. Get a spoon or two of the filling and place them on the center of the lumpia wrapper. Fold the sides and roll. Then, dab your a water with your finger on end to seal it. Do with the rest of you lumpia wrapper.

To fry Lumpiang Gulay:

oil, preferably lots of oil to deep fry the lumpia

Heat oil in a pan. Drop about 4-5 pieces of Lumpiang Gulay. Fry them over medium heat. Until golden brown. Then drain upright with a colander for a crispy Lumpiang Gulay.

Serve with vinegar, crushed garlic, salt and pepper to dip the Lumpiang Gulay in.

It is also best with steaming white rice and a glass of iced cold softdrink.

Blog Widget by LinkWithin