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Lumpiang Gulay (Vegetable Egg Roll Recipe)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Course: Others
Cuisine: Vegetarian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
  2. When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
  3. Put some salt and ground black pepper. Stir.
  4. Add the cabbage and then cook for 3 minutes.
  5. Stir-in the bean sprouts and cook for 5 minutes.
  6. Transfer the cooked vegetable in a plate. Drain the excess liquid.
  7. 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.
  8. 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.
  9. Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
  10. Serve warm with spiced vinegar.
  11. Share and enjoy!

Nutrition Information

Serving 6g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Serving 6g

* Percent Daily Values are based on a 2,000 calorie diet.