Saturday, January 31, 2015

Piniritong Lumpiang Gulay

Ever since I can remember, in our house, we normally have lumpiang gulay the day after we have lumpiang hubad for lunch. Lumpiang hubad (naked springroll) is just your lumpia filling (sauteed vegetables really) plain and simple. So the next day, all that needs to be done is to roll up the leftover filling in lumpia wrappers.

Depending on the cook's mood the next day, that lumpia can either be fresh or fried. Fried, the lumpiang gulay will be served with a soysauce and vinegar dipping sauce. Lumpiang sariwa (fresh lumpia) on the other hand calls for a completely different dipping sauce, a sweet and savory peanut sauce. Yesterday, the lumpia was fried.

I like eating piniritong lumpiang gulay (fried vegetable spring roll) with piping hot steamed rice for lunch. But, sans the rice, it's equally good for a mid-day snack.

Piniritong Lumpiang Gulay

4 pieces tokwa (tofu), fried and diced
1/4 kilo small shrimps, peeled
1/2 cup green beans, sliced thin
1 cup togue (bean sprouts) 
1/2 cup carrots, julienned
1/4 head of cabbage, julienned
3 cloves garlic, minced
1 medium onion, diced
salt and pepper
cooking oil
lumpia (spring roll) wrapper

Saute garlic and onion in about 2 tablespoons of cooking oil over medium heat. Add shrimps and season with salt and pepper. Cook shrimps until pink.

Add the green beans, carrots and cabbage and cook for about 3 minutes before adding the bean sprouts, and fried tokwa. Cook for another 3 minutes. Taste vegetables and add more salt and pepper, if necessary. Remove from heat and let cool at room temperature.

Place about 1/8 cup of vegetable filling on one edge of wrapper. Fold the sides and edge near the filling and roll until you reach the opposite edge of the wrapper. Wet the opposite edge of the wrapper with water to seal the lumpia

Deep fry lumpia until golden brown.

For dipping sauce, combine 1/8 cup vinegar and 1/4 cup soy sauce in a small bowl. Add minced half red onion and a crushed garlic clove.

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