Lumpiang Gulay or Fried Egg Rolls

Lumpiang Gulay or Fried Egg Rolls

   Egg roll vs. Spring Roll?  What's the difference?  It seemed like one has to know. According to Wikepedia "the Egg roll is Chinese with meat and vegetables rolled up inside and fried.  Spring roll is Vietnamese or Thai that uses rice paper, rice noodles, fresh or blanched vegetables.  Americans call it Egg roll when fried and Spring roll when fresh."   

 Ingredients for fried Vegetable Egg Roll: 

1 pc.  carrot peeled, washed and minced

1 pc. sweet onion minced

4 cloves garlic minced

1/2 head of cabbage washed and julienned 

1/2 lb.  fresh bean sprouts washed 

1/2 lb.  fresh green beans washed and julienned 

1/2 lb.  button mushroom washed and minced

1 pc.  medium size white potato peeled, washed and minced

oil 

a dash of pepper

a dash of salt or soy sauce

Spring Roll Wrappers (I use Menlo brand)

1. Saute onion and garlic in oil in a wok.
2. Add carrots.  
3. Add potato, green beans, mushroom and cabbage. 
4. Add bean sprouts.  
5. Let cool.    
6. Separate the spring roll wrapper one at a time.  Start from the one corner to the top and very slowly pull away.
7. Put a scoop of the mixed cooked vegetable about half a cup unto the corner of the  wrapper.  Arrange vegetable nicely.
8. Roll-up twice. Fold left side in. Fold right side in. Roll up straight to the end. Leave about an inch and then wet end part with water to seal.  
9. Heat up about 1/2 to a cup of oil to deep.  
10. Turn to cook evenly.  Rest on rack or paper towel to remove excess oil.
11. Serve with spicy white vinegar or Sukang Pinakurat.