Lumpiang Prito

Ingredients

Instructions

1. 1

   Prepare the filling ingredients first: finely shred the cabbage, julienne the carrot, rinse and drain the bean sprouts well, and mince the garlic. Keeping the vegetables fairly dry helps the rolls stay crisp and prevents the wrappers from tearing.

2. 2

   Heat a wok or frying pan over medium-high heat. Add the neutral oil, then sauté the minced garlic for about 20 seconds until fragrant but not browned. Add the cabbage and carrot; stir-fry for 2 minutes so they soften slightly while staying crisp.

3. 3

   Add the bean sprouts, soy sauce, and black pepper. Stir-fry for 1 to 2 minutes just until the sprouts wilt and any released moisture evaporates. The filling should be dry, not wet. Transfer to a plate and cool for a few minutes so the wrappers do not steam and split.

4. 4

   In a small bowl, mix the cornstarch and water into a smooth sealing paste. Separate the spring roll wrappers and keep them covered with a slightly damp towel so they do not dry out while you work.

5. 5

   Place one wrapper like a diamond on your work surface. Spoon about one-eighth of the cooled filling near the lower third, shape it into a short log, fold the bottom corner over the filling, fold in the sides tightly, then roll upward. Dab the top corner with cornstarch paste to seal. Repeat with the remaining wrappers and filling. A tight roll prevents oil from seeping inside.

6. 6

   Make the garlic dipping sauce by combining the minced garlic, soy sauce, rice vinegar, water, and brown sugar in a small bowl. Stir until the sugar dissolves. Let it stand while you fry so the garlic lightly infuses the sauce.

7. 7

   Heat the frying oil in a small deep pan over medium heat to about 175°C. Fry the rolls in 2 batches for 3 to 4 minutes per batch, turning occasionally, until evenly golden brown and crisp. Do not overcrowd the pan or the temperature will drop and the lumpia may absorb oil.

8. 8

   Drain the fried lumpia on a rack or paper towel for 1 minute. Serve hot and crisp with the garlic dipping sauce on the side.

Nutrition per serving

Notes

• •If your spring roll wrappers are frozen, thaw them fully before separating to avoid cracking.
• •Pat the bean sprouts dry after rinsing; excess moisture is the main cause of soggy filling and wrapper breakage.
• •For the crispest result, fry at a steady medium heat; if the rolls brown too fast, lower the heat slightly.
• •Serve with steamed rice or as a snack with banana ketchup or sweet chili sauce if desired.

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