A Filipino vegetable eggroll recipe
Since my kids are now grown, I have been finding time and inspiration to learn new things. Cooking has been one of them. So I am trying out a different version of eggrolls.
Lumpiang gulay or vegetable eggrolls are usually prepared with julienned vegetables with either pork, chicken or shrimp. But here is an easy and healthy version of this Filipino appetizer made with bean sprouts and tofu.
Ingredients:
One head of garlic, minced
5 pieces scallions, chopped
2 cups green bean, julienned
2 medium carrots, julienned
2 medium sweet potatoes, julienned
1lb bag of bean sprouts
1lb extra firm tofu
Any eggroll wrapper of your choice
1) Pan fry the two block of tofu until golden brown on the outside. Then cut in strips and set aside.
2) Saute the garlic and onion for about two minutes
3) Add the carrots, sweet potatoes and green beans and cook for another 3-4 minutes
4) Season with salt and pepper
5) Add the beans sprouts and turn off the fire while stirring
6) Let it sit to cool and drain excess liquid
7) Lay your choice of wrapper, scoop about two tablespoons of veggies and top with a slice of tofu, then roll.
8) Roll and store on a platter with the flaps down.
9) It is best to fry and serve immediately with spiced vinegar for dipping.
Lumpiang gulay or vegetable eggrolls are best paired with goto or lugaw. Enjoy....
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