
However - if I am to fit into my current wardrobe cheese lumpia are strictly off limits. Fried lumpia are too. In fact, I'd all but forgotten about them until I went cottaging this summer. There, a newly made friend added her contribution to our food stash - spicy pork filled lumpia. As I spent an afternoon hand rolling the delectable treats with her I wondered why I'd never bothered to make them myself.
I spent some time mulling it over. I've primarily stayed away from them because deep frying is a messy process and my tiny apartment kitchen will not allow for it. Also, deep fried foods are things I generally stay away from. However, I've also learned in the recent past, that the perfect samosas we make at the restaurant are very oven friendly. They emerge golden and crisp - as though they'd been deep fried even when they haven't. I reasoned that if it is possible with samosas - then it must translate to lumpia.
Of course - try to form I didn't bother to test my assumptions prior to the festivities. I simply went ahead and made them. Mercifully I was correct.
These lumpia are vegan - filled with stir fried vegetables (carrots, zucchini, peppers, onions,

For more details and pictoral instructions on the rolling technique see Burnt Lumpia's blog.
Vegan Lumpia
Ingredients:
1 package of lumpia skins (approx 50 for cocktail sized lumpia)
4 cloves of garlic, minced
1 inch of ginger, minced
1 large white onion, thinly sliced
3 carrots, peeled and julienned
1 large zuchinni, julienned
2 green peppers, julienned
4 baby bok choy, shredded
1/2 large head of napa cabbage, shredded
8oz firm tofu, pressed to drain and marinated over night in soy
cooking spray
Process:
1. Pre heat your oven to 450 F. Line 2 baking trays with foil and spray with cooking spray.
2. Heat your wok and spray with cooking spray.
3. Once the wok is hot toss in ginger, garlic and onions. Stir fry quickly until fragrant.
4. Once fragrant add the carrots and zucchini.
5. Cook until the zucchini releases some of it's fluid.
6. Add the peppers, choy and cabbage.
7. Cook until the vegetables are softened and have released their fluid.
8. Drain the vegetables well and save the fluid. You will use it to seal the wrappers.
9. Follow the instructions on Burnt Lumpia's blog to make the lumpia using the cooled vegetables and slices of marinated tofu as filling.
10. Lay the finished lumpia on the baking sheet. Spritz with cooking spray.
11. Bake for 15 minutes or until crispy and golden.
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