October is Filipino Heritage Month, that is celebrated in the USA. In honor, I decided to upload a video of my Nanay Lena teaching me how to make vegetable lumpia. I filmed this when I last visited the Philippines. Unfortunately I don’t have exact measurements so I am going to just put an estimation of the measurements below. What I love about this recipe is that it requires a few ingredients and is easy to make! You can also substitute ingredients or add more ingredients. To make this all vegetarian or vegan style, omit the shrimp and add tofu. I love dipping this type of lumpia in a spicy vinegar sauce.

Ingredients:

• 1/2 lb of bean sprouts
• 1/2 lb of sweet potato peeled and julienned thinly – you can substitute and use russet potato
• 1 medium sized carrot peeled and julienned
• 1 tbs minced garlic
• 1 tbs minced shallot or onion
• 1/8 -1/4 cup of  chopped up baby shrimp
• 1 cup cabbage shredded
• My Nanay Lena uses 1 packet of magic sarap, however Magic Sarap has been discontinued in the USA. You can substitute by seasoning veggie mixture with salt and pepper, patis (fish sauce), or oyster sauce according to taste- Omit fish/oyster sauce for vegan/vegetarian version.
• Lumpia wrapper or thin Spring Roll Wrapper (Found in the Asian section of your grocery store. Do not use Egg Roll Wrappers because the wrapper is thicker than the Lumpia Wrapper.
• 1/4 cup of water
• 1 tbs of cornstarch
• Vegetable Oil
• Optional: Substitute shrimp with tofu for vegetarian/vegan version.

Directions:

1. Saute garlic and onions in oil until fragrant.
2. Add shrimp and saute until slightly cooked.
3.  Add the carrots and potatoes. Season with your choice of seasonings.
4. Add the bean sprouts and cabbage and cook for about 2 minutes.
5. Allow vegetable mixture to cool.
6. Mix cornstarch with water.
7. Once vegetable mixture has cooled down, scoop about 1/8th of a cup of the mixture onto a wrapper and roll.
8. Seal with cornstarch/water mixture.
9. Heat up oil
10. Fry lumpia until golden brown and drain on a rack.
11. Serve with garlic/chili infused vinegar.