LUMPIANG GULAY
Lumpiang gulay is a Filipino snack consisting of julienned or cubed vegetables with minced beef or shrimp in a thin egg crêpe that is deep-fried. Togue is used extensively in the preparation of lumpiang togue, which is a notable subtype of lumpiang gulay (mung bean sprouts). It has a history that is influenced by both the Spanish and the Chinese.
Despite the name, lumpiang gulay is not a vegetarian dish by nature, however vegetarian lumpia, a vegetarian version, may be prepared from the original recipe.
How to cook LUMPIANG GULAY:
Ingredients
- 1/4 kg Pork Giniling
- 2 cloves Bawang - pino
- 1 med Sibuyas - hiwain ng manipis
- 1/2 kg Togue
- 1 med Carrots - hiwain ng manipis na pahaba
- 1/4 kg Repolyo - hiwain ng manipis na pahaba
- 1 piece Knorr Cube
- 1 dash Asin at Paminta to taste
- 25-30 pieces Lumpia Wrapper
- 1 cup Mantika Pang-prito ng Lumpia
Instructions
- Igisa ang bawang at sibuyas.2 cloves Bawang, 1 med Sibuyas
- Isama ang pork giniling at budburan ng kaunting asin at paminta. Halu-haluin ng 4-5 mins o hanggang sa maluto ng bahagya ang giniling.1/4 kg Pork Giniling, 1 dash Asin at Paminta
- Isama ang togue at knorr cube. Halu-haluin ng 2-3 mins.1/2 kg Togue, 1 piece Knorr Cube
- Isama ang carrots at repolyo. Halu-haluin ng 2-3 mins.1 med Carrots, 1/4 kg Repolyo
- Hanguin at palamigin.
- Ibalot sa Lupia wrapper at iprito.25-30 pieces Lumpia Wrapper
- Ihain habang mainit na may sawsawang suka na may kasamang pinitpit na bawang.
Lumpiang Gulay Storage and Reheating Instructiions:
- Store Lumpiang Gulay in a sealed container in the fridge and consume within 2 days.
- Shallow fry with generous amount of cooking oil for 2 mins on each side.
- Make sure food is pipping hot before serving.
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