Lumpiang Prito or Fried Lumpia are usually vegetable Egg rolls. The vegetables are stir-fried and cooled, and then wrapped in spring roll wrappers and deep fried.
There are a lot of variations for Lumpiang Prito.
This particular recipe is made from green beans, carrots and sweet potatoes.
As in any vegetable dish, it is flavored with the broth from whatever meat that is cooked with it.
This dish is not complete without the dipping sauce of vinegar, soy sauce, garlic and chili pepper.
Though not traditional, I put a binder in my Lumpia.
After draining all the liquid sauce from the stir-fried veggie, I add one egg and a couple teaspoons flour before I roll them. This prevents the veggies from scattering all over the place when you're eating the Lumpiang prito.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
2 Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for 3 more minutes.
3 Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
4 Cover and bring to a boil. Cook for 5 minutes.
5 Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Strain, then set aside and let it cool down.
6 Mix in one beaten egg and 2 tablespoons flour in the cooled veggies.
7 Lay a piece of spring roll, put 2 tablespoons cooked vegetables and roll, tucking both sides in. Finish wrapping all the vegetables and prepare to fry.
8 Heat up the pan with the 2 cups cooking oil, and fry the Lumpia until golden brown.
9 Serve with a vinegar dipping sauce on the side.
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