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Vegetarian Lumpia
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Vegetarian Lumpia
Recipe Amount:
30 Lumpias
Serving Size:
1 Lumpia
Sodium per Serving (mg):
51
AJ augmented this family recipe to be vegetarian. Pair with a sweet chili sauce or the traditional garlic vinegar sauce.
Ingredients
- 1 Tbl Olive Oil
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 2 Tsp Fresh Ginger - Grated
- 2 Sweet Potatoes - Peeled and diced
- 3 Carrots- Peeled abd diced
- 3 Stalks Celery - Diced
- 1 Jalapeno Pepper - Minced
- 1/2 lb Frozen Peas
- 1/2 lb Green Beans - Cut into bite-sized pieces
- 1 Corn, Sweet, Raw - 1 can or 1 cob
- 2 Tbl Vegetarian Fish Sauce
- 2 Tbl White Vinegar
- 1 Package Lumpia Wrappers
- 1 Egg - Beaten for an egg wash
Preparation
Step 1:
Using a large pot, heat the olive oil over medium-high heat. Add onions and cook until soft; add garlic and ginger and saute 1 minute. Add sweet potatoes and cook about 5 minutes. Add carrots, celery, pepper, peas, green beans, corn, fish sauce and white vinegar. Saute until vegetables are cooked. Add pepper to taste. Cool before using.
Step 2:
Separate lumpia wrappers. With rough side up, add filling and roll tightly, sealing with the beaten egg. Freeze or refrigerate until ready to cook.
Step 3:
Add oil to frying pan over medium-high heat. Oil should be 1/2 up the side of the lumpia. Fry until golden brown. Drain on paper towels.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Lumpia
Calories (kCal):
35
Fat (g):
1
Cholesterol (mg):
7
Sugar (g):
2
Protein (g):
1
Fiber (g):
1
Sodium (mg):
51
Potassium (mg):
117
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