Meatless Friday: Filipino Vegetable Lumpia

Jasmine Kuzner shares a recipe for Filipino Lumpia (egg rolls) that make meatless Fridays almost too fun!

FIlipino lumpias are similar to egg rolls found in Chinese American cuisine. Lumpias are usually thinner and longer in shape than most egg rolls and filling can vary. Lumpia can also be fried or fresh (not cooked). “Rolling” lumpia is best accomplished with several sets of helping hands and is easy enough for grade school children to do. Smaller children can even help to drop the filling by the spoonful onto the wrapper. Lumpias do well in the freezer, so make a batch and store unfried portions by the Ziploc so that you can have freshly fried lumpia whenever you like.

Vegetable Lumpia

Ingredients:

2 tsp sesame oil (or any oil)
2 packages coleslaw mix (shredded cabbage and carrots)
1 tbs sesame seeds
1 bunch, chopped green onions
3 tsp soy sauce
3 tsp vinegar (rice, white, or apple cider)
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1 package lumpia wrapper (or spring roll wrapper)
Two cups vegetable oil (for frying)
water

Directions:

Put the sesame oil, coleslaw mix, sesame seeds, green onions, soy sauce, vinegar, onion powder, garlic powder, and ginger powder in a large bowl. Mix well.
Prepare your “rolling” station: Prepare a clean surface. Lay out a thin cooking mat or tape wax paper to a work space on a table or countertop. Unwrap lumpia wrappers and place on a plate. Cover lumpia wrappers with a damp paper towel so they won’t dry out. Prepare a small ramekin of water to keep nearby. The water will help “seal” the rolled lumpia.
Roll your lumpia: Peel off one lumpia wrapper and lay out on your workspace. Use a spoon (one that you set out at the dinner table) to scoop out veggie filling. Place on lumpia wrapper, towards the bottom of the wrapper, and gently form into an oblong shape. Follow instructions for rolling lumpia (found on most wrappers).
Move your rolled lumpia to a baking sheet and continue to roll the lumpia until the baking sheet is filled or until you run out of wrappers.
Heat two cups of oil in a heavy dutch oven over medium heat until oil is hot enough for frying (five to seven minutes).
Fry lumpia in batches until golden brown, 1-3 minutes. Be sure not to crowd the pot while frying. Drain fried lumpia on a plate or baking sheet covered with a paper towel.
Serve with sweet and sour dipping sauce or vinegar with salt and pepper.