Pro Tips
**Chef's Tips & Troubleshooting:**
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Vegetable Spring Roll
Crispy vegetable spring rolls — a colorful mix of julienned carrots, cabbage, and bean sprouts wrapped and fried until golden.
Instructions
- Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
- When the oil becomes hot, saute the garlic and ginger.
- Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
- Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
- Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
- Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
- Meanwhile, heat the cooking oil in a deep cooking pot.
- When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
- Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
- Remove the fried spring rolls from the pot and place in a plate lined with paper towel.
- Serve with your favorite spring roll dipping sauce.
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Pro Tips & Troubleshooting
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Let the dough rise in a warm, draft-free spot until it doubles in size for the fluffiest texture.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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