Lumpia or fried spring rolls are another of those filipinized chinese dishes that has evolved over the years. Like adobo (meat stew with vinegar) or sinigang (sour soup), each household seems to have their version of what goes into the filling of their lumpia. Several years ago I did a post on lumpia and asked what readers liked to add to their version, and their answers were pretty interesting, see original post here, and I have taken some of those suggestions and applied them to our own lumpia filling on occasion. Once you make the filling and let it cool a bit, if is most often wrapped in a thin wrapper and deep fried. But increasingly, I have seen the filling simply served as is, a tasty and nutritious vegetable side dish with less fat and carbohydrates. I kind of like it naked every once in a while…
Start by preparing all of your ingredients and having them in place beside your wok. Notice the nice patina that is developing in the wok… :)
Saute some garlic and onions then ad some chopped pork (or chicken). Toss this around and season the meat with a little soy and fish sauce.
Add shredded or julienned carrots and kamote or sweet potatoes, and toss over high heat for several minutes.
Add some thinly sliced baguio beans or sliced snow peas…
…stirring it all up nicely and vigorously to prevent sticking. Moisture will start to come out of the veggies and you want a lot of that to evaporate.
Add LOTS of bean sprouts and toss. Season with fish sauce and soy sauce to taste.
Cook for a couple more minutes over high heat. You want the veggies to be cooked, but still a little crisp.
Add thinly sliced napa cabbage or chinese petchay and toss for a minute or two longer and it’s done! I like to eat this with some steamed rice. But if you wrap them up and fry them, they also make terrific spring rolls! Enjoy!
All photos in this post taken by AT, since I was cooking.