Name: Lumpiang Gulay (Vegetable Lumpia)
Yield: Makes 12 lumpia, plus ½ cup [120 ml] sauce for dipping
Cuisine: Philippine
Ingredients: Neutral frying oil, such as canola; 1 garlic clove, grated; Freshly ground black pepper; 1 teaspoon coconut palm sugar; 12 lumpia wrappers (ideally; if not available, use spring roll wrappers), 8 to 9 inches [20 to 23 cm] across; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 1 chile de árbol, chopped; ½ cup [120 ml] coconut vinegar; 3 large carrots, julienned (1 cup [140 g]); 1 medium sweet potato or ¼ kabocha squash, peeled and julienned (about 1 cup [140 g]); ½ small purple cabbage, finely shredded (about 1 cup [60 g]); ½ jicama, peeled and julienned (about 1 cup [140 g]); 2 tablespoons cornstarch, plus extra mixed with water; 6 garlic cloves, minced; 10 green onions, finely sliced (about 1½ cups [150 g])

Preparation info

Makes
12
lumpia, plus ½ cup sauce for dipping

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

Ask anyone about Filipino food, and it’s likely that the only dish they will be able to name is lumpia. Lumpia is amazing—we usually serve it at special occasions—but it’s not the only thing we eat! It’s my mission now to get more people to understand our food, and how fresh and flavorful it can be. That’s why I put only vegetables in my lumpia. Filipino food can be healthy—even if lumpia will always be a treat!