Crispy Vegetable Lumpia with Jicama and Bamboo Shoots

Recipe Collection: Appetizer

Discover the irresistible taste of Crispy Vegetable Lumpia with Jicama and Bamboo Shoots, a vegetarian Filipino classic that brings a burst of flavor and crunch to your table. This gluten-free and soy-free recipe features a vibrant mix of fresh vegetables, including jicama and bamboo shoots, all wrapped in a crispy shell. Perfect as an appetizer or snack, these lumpia are versatile enough to complement any meal.

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Overview

Lumpia, a beloved Filipino dish, is a delightful fusion of fresh vegetables wrapped in a crispy shell. This recipe elevates the classic egg roll with a medley of vibrant vegetables, including jicama and bamboo shoots, for a satisfying crunch. Perfect as an appetizer or a snack, these lumpia are sure to impress with their savory flavor and irresistible texture.

Diet Type

Vegetarian

Allergies

Soy, Gluten

Cuisine

Filipino

Serving Size: 10

Cooking Time: 55 minutes

Ingredients

• 3 Cloves garlic, minced
• 1 Cup yellow onions, minced
• 2 Tablespoons (tbsp) vegetable oil
• 0.5 Teaspoon (tsp) black pepper, ground
• 1 Tablespoon (tbsp) soy sauce
• 1 Cup water
• 0.5 Cup carrots, diced
• 0.5 Cup green beans, sliced
• 0.5 Cup celery, diced
• 10 Ounces (oz) can bamboo shoots, julienned
• 8 Ounces (oz) can water chestnuts, julienned and drained
• 0.5 Cup jicama, peeled and julienned
• 0.5 Cup bean sprouts
• 16 Ounces (oz) package egg roll wrappers
• 1 Quart vegetable oil

Steps

1. In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and onions, sautéing until the onions become translucent and fragrant.
2. Stir in the ground black pepper and soy sauce, allowing the flavors to meld for about 1 minute.
3. Carefully drain any excess oil from the pan, then add 1 cup of water. Bring the mixture to a gentle boil.
4. Add the diced carrots to the boiling mixture and simmer for 5 minutes. Follow with the green beans, celery, bamboo shoots, water chestnuts, and jicama. Continue to simmer for an additional 5 minutes until the vegetables are tender yet crisp.
5. Remove the pan from heat and gently fold in the bean sprouts. Allow the mixture to cool to room temperature.
6. To assemble the lumpia, place three heaping tablespoons of the cooled filling diagonally near one corner of each egg roll wrapper. Leave a 1.5-inch space at both ends.
7. Fold the side of the wrapper over the filling, tuck in both ends, and roll tightly. Moisten the remaining edge with water to seal. Cover the assembled rolls with plastic wrap to prevent drying.
8. In a clean wok, heat vegetable oil to a depth of 1/2 inch over medium heat for about 5 minutes.
9. Carefully place 3 or 4 lumpia in the hot oil, frying until all sides are golden brown and crispy.
10. Remove the lumpia from the oil and drain on paper towels. Serve immediately for the best texture and flavor.

Enjoy these savory vegetable lumpia as a delightful appetizer or snack, perfect for any occasion!