Lumpiang Gulay or Vegetable Egg Roll is a simple fried appetizer dish made from vegetables and fried tofu. These are wrapped in egg roll wrappers and then fried until crispy.
This dish is known as vegetable spring rolls in Asia. I think that the concept of egg roll vs. spring roll has something to do with location. In America, dishes such as these are usually referred to as egg rolls, but it it is can be referred to differently in other places. As far as I am concerned, these are all lumpia and all I care about is how good it taste.
This dish makes use of tomato, which is not a common ingredient for lumpia or similar dishes. I wanted to challenge the status quo and do something different. However, feel free to omit the tomato. I know that most heritage cooks before my generation might oppose or disagree, but sometimes we have to go out of our comfort zone and try new ways — who knows? It might be better. Don’t be afraid if your grandma or mom will tell you that the tomato can cause the lumpia to (1) get spoiled quickly and (2) it might give a sour taste to the dish. Why? Simply because lumpia is intended to be consumed while still hot and crispy (within 20 minutes of cooking), otherwise it won’t be that pleasant to eat since it will start to soften. About the lumpia getting sour — well, you dip it in vinegar anyway, so I don’t see anything wrong with that. It is just my opinion and all of us are entitled to one.
The process of cooking the vegetables is straightforward. When it comes to the type of wrapper, I will leave that to your preference. In my opinion, thinner wrapper works best for this recipe. I use TYJ brand most of the time, but the regular wrapper that are usually available in the Philippines work best for this particular dish. The brand that I used for this recipe is Simex.
Try this Lumpiang Gulay (Vegetable Egg Roll Recipe). Enjoy!
Lumpiang Gulay (Vegetable Egg Roll Recipe)
- 1 lb. mung bean sprouts cleaned
- 6 ounces fried extra firm tofu cut into cubes
- 2 cups shredded cabbage
- 1 medium yellow onion sliced
- 1 small tomato cubed (optional)
- 1 teaspoon minced garlic
- 2 teaspoons coarse sea salt
- 1/4 teaspoon ground black pepper
- Egg roll or sprig roll wrapper
- 1 1/2 cups cooking oil
- Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
- When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
- Put some salt and ground black pepper. Stir.
- Add the cabbage and then cook for 3 minutes.
- Stir-in the bean sprouts and cook for 5 minutes.
- Transfer the cooked vegetable in a plate. Drain the excess liquid.
- Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a big plate. Place around 2 to 2 1/2 tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
- Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
- Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
- Serve warm with spiced vinegar.
- Share and enjoy!