Crunchy Fried Vegetable Shanghai Rolls
In my previous recipes, I already taught you how to prepare different versions of Filipino-style spring roll dishes such as the healthy lumpiang sariwa and the special apple cinnamon turon, today I will teach you how to make the fried vegetable shanghai rolls.
Also known as lumpiang gulay, the fried vegetable shanghai rolls consists of bean sprouts, shredded cabbage, and thinly sliced string beans. Like the rest of the Filipino shanghai roll recipes, fried vegetable shanghai rolls is a popular afternoon merienda or snack amongst Pinoys. Vinegar is normally served with it for sawsawan or dipping sauce.
Fried vegetable shanghai rolls is commonly sold by street vendors, just like the banana cue (deep fried bananas plantains with caramelized sugar), and lumpiang saging (deep fried banana plantains in spring rolls). Try out this recipe and let me know what you think!
3 garlic cloves, minced
1 onion, minced
1 ½ cup bean sprouts
1 cup cabbage, shredded
2 carrots cut into strips
1/2 bag of string beans, sliced diagonally into thin strips
1 pack lumpia wrapper (Filipino egg roll wrappers)
Salt and pepper to taste
2 tbsps. soy sauce
Sautee garlic and onions in hot oil.
Add all vegetables into the pan and cook for about 5 minutes.
Season with salt and pepper.
Put vegetables in a colander to drain and let it cool off before wrapping.
Put a tablespoon of the vegetable mixture on top of the lumpia wrapper. Fold both sides and roll.
Apply a touch of water at the end of the wrapper to seal.
Deep fry until it turns golden brown.
When done, dry excess oil in paper towel and that’s it!
Enjoy fried vegetable shanghai rolls!
Tita Kathy’s tip:
If you cannot find lumpia wrappers in your local Filipino grocery, you can use Vietnamese spring roll wrappers instead. Until next time!