Lumpiang Gulay is a Pinoy vegetable roll served with a dip. This roll includes many vegetables so roll and stuff carefully to avoid sogginess. Mung bean sprouts is the main ingredient here. Serves 4 to 6.
3 cups mung bean sprouts, roots trimmed
1 cup green beans, thinly sliced diagonally
1 medium carrot, cut into strips
2 cups cabbage, shredded
1 cup sayote, cut into strips (this melon fruit is also called chayote)
1 cup small size shrimp, shelled and chopped
1 cup boiled pork liver, cut into strips
2 cups pork, cut into strips
2 tofu cakes, diced
½ head garlic, chopped
1 medium onion, chopped
¼ cup patis
spring roll sauce
In a large skillet or wok, sauté garlic and onion until browned. Add in pork meat, liver and shrimp. Cook and stir until shrimp is cooked through. Add in patis and cook for 2-3 minutes. Now add all vegetables, stir and cook for one minute. Set aside and let cool.
Place wrappers on a flat clean surface and spoon 1 tablespoon of filing on one side of each wrapper and wrap tightly (like a cigarette) and secure by dapping water on the ends of the wrapper.
In your skillet or wok, deep fry the rolls until wrapper is a golden brown and the filing is cooked through. Serve with spring roll sauce.