Lumpiang Gulay (Fried Vegetable Spring Rolls)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 20 spring roll wrappers
- 2 carrot, grated
- 300 g cabbage, roughly chopped
- 100 g beansprouts
- 3 garlic cloves
- 2 tbsp light soy sauce
- 500 ml vegetable oil for frying
Method
- 1
Heat 2 tablespoons of the vegetable oil in a wok and fry the garlic for 30 seconds, then add the carrot and cabbage and stir-fry for 4-5 minutes until softened.
- 2
Stir in the beansprouts and light soy sauce and cook for 1 minute, then leave to cool.
- 3
Place a tablespoon of the filling along one edge of each wrapper and roll up tightly, sealing the edge with a little water.
- 4
Heat 3cm of the remaining vegetable oil in a wok to 170C.
- 5
Fry the rolls in batches for 4-5 minutes, turning, until golden and crisp.
- 6
Drain briefly on paper towel and serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.