Filipino Vegetable Spring Rolls | Lumpiang Gulay + Spicy Vinegar Dipping Sauce | Vegan + Air fried

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free, while homemade dough can be more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews can be less expensive.

Prepare the filling by julienning the cabbage, carrot, sweet potato, chayote squash, jicama, and green beans, and thinly slicing the onion and mincing the garlic.

Heat 1-2 tablespoons of oil in a pan over medium heat and sauté the minced garlic and onion until fragrant.

Add the chopped vegetables to the pan and stir-fry until tender, seasoning with soy sauce, salt, and ground black pepper to taste.

Remove the filling from heat and let cool slightly.

Lay a spring roll wrapper on a clean surface with a corner facing you.

Place a spoonful of the vegetable filling near the corner of the wrapper.

Fold the corner over the filling, then fold the sides inward, and roll tightly to seal.

Repeat with remaining wrappers and filling.

Heat oil in a deep fryer over medium-high heat until shimmering.

Fry the rolls in batches until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels.

For the dipping sauce, mix minced garlic, finely chopped onion or shallots, salt, brown sugar, ground black pepper, cane vinegar, and chopped chilies in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens