Go Back
+ servings

Lumpiang Prito - Vegetable Egg Rolls in Vinegar Dipping Sauce

The classic Filipino Lumpiang Prito- Vegetable Egg Rolls consist of potatoes, bean sprouts, some ground pork, tofu bits sautéed in garlic and onions. I drained the vegetables a few quick minutes. Then I wrapped them, like a mini burrito and sealed the egg roll with egg wash. They fried better after I froze them. These vegetable egg rolls only took 2 to 4 minutes in a hot skillet to cook. When they were ready, I served the vegetable lumpia hot accompanied by a dipping sauce of vinegar filled with garlic, chilis, salt, black pepper powder. These are great as a vegetable side to any main dish, or as a meal in itself. Perfect for packing into those lunchboxes, too, when school starts. This recipe serves 6 to 8, or makes approximately 10 to 12 egg rolls, each measuring 3 inches in length. This is an Asian in America recipe.
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Lumpiang Prito Vegetable Egg Rolls
Servings: 6 people
Calories: 286kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 10 to 12 pieces egg roll wrappers thawed at room temperature
  • 1 whole onion chopped
  • 4 cloves garlic minced, for saute
  • 1/2 pound ground pork
  • 2 whole large sized potatoes peeled, cubed or 2 cups cubed
  • 3 cups mung bean sprouts washed
  • 1 cup cubed extra firm tofu pre-fried before mixing in
  • 1/2 cup cider vinegar or use regular white or cane vinegar
  • 2 teaspoons salt divided, use 1 teaspoon for saute, rest for dipping sauce
  • 2 teaspoons ground black pepper powder use 1 teaspoon for saute, rest for dipping sauce
  • 1/8 teaspoon sesame oil
  • 1/2 cup vegetable oil
  • 1 whole egg beaten; add 1/2 cup water for egg wash
  • 2 stalks scallions chopped, for garnish
  • for serving: steamed rice
  • 2 pieces bird's eye chilies chopped, added to vinegar dipping sauce

Instructions

  • To make the filling: In a medium skillet, over medium high heat, saute the garlic, onions. Add the ground pork and cubed potatoes. Cook for five minutes. Then add the bean sprouts and cook for 1 minute more. Mix in the pre-cooked cubed tofu.  Add a few drops of sesame oil. Turn off the heat. Do not overcook because the vegetables and pork will cook some more when you pan fry the lumpia rolls later.
  • Put the vegetable mixture in a colander to drain off liquids before wrapping.
  • To wrap the lumpia: Prepare the lumpia or egg roll wrappers, by thawing them at room temperature on the counter. Separate the lumpia wrappers carefully. If frozen a long time, they tend to stick to each other. You can only separate them once they’ve been thawed.
  • Work on a dry surface. Place the egg roll wrapper on a plate or board. Add two tablespoons of the bean sprouts vegetable-pork mixture in the middle of the wrapper.
  • Wrap it like you would a burrito. Roll the center away from you. Tuck the left and right sides inwards. Keep rolling away from you. Seal the edges by brushing with egg wash.
  • Keep egg rolls in a plastic sealed bag or a plastic container well sealed. Keep in the freezer overnight before pan frying. You can also keep these uncooked egg rolls for 1 to 2 months in the freezer till ready to pan fry.
  • To pan fry : In a hot skillet, over medium high heat, add the vegetable oil. Allow the oil to heat up for at least 1 minute, but do not let it burn. The lumpia or egg rolls fry to a crisp if oil is hot enough.  Place the vegetable egg rolls or lumpia in the center to pan fry. Fry the egg rolls a few at a time so that hot oil does not cool or lower in temperature if there are too many in a skillet.
  • Pan fry the egg rolls for 2 minutes at a time. Drain on paper towels to remove excess oil.
  • Serve egg rolls crisp and hot with boiled jasmine white rice and an accompanying vinegar dipping sauce.
  • To make vinegar dipping sauce : Mix the vinegar, chilis, chopped garlic, freshly ground black pepper, salt. Stir and blend well. Serve as a side dipping sauce to the lumpia.
  • Cook's comments: When making this Filipino vegetable lumpia, feel free to add other vegetables like cubed carrots, sliced green beans, chopped celery, cabbage or any produce you have on hand. You can also add chicken bits, shredded fish or small shrimps to the saute. This is a versatile recipe and you can add leftovers or any ingredients on hand.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 5g | Protein: 8g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 28mg | Sodium: 811mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 1mg