Vegetarian Sausage & Vegetable Lumpia Rolls
|Boiling water||320 Milliliter (1 1/3 Cup)|
|Sausage||1 (1 Package, Nature Brand)|
|Vegetable oil||60 Milliliter (1/4 Cup, Plus Additional Oil For Deep-Frying)|
|Minced green onion||120 Milliliter (1/2 Cup)|
|Fine diced bean sprouts||240 Milliliter (1 Cup)|
|Fine diced mushrooms||355 Milliliter (1 1/2 Cup)|
|Fine diced blanched carrots||240 Milliliter (1 Cup)|
|Fine diced boiled potatoes||240 Milliliter (1 Cup)|
|Blanched peas||240 Milliliter (1 Cup)|
|Filipino lumpia wrappers||50 (2 Packages)|
|Soy sauce||240 Milliliter (1 Cup)|
|Rice wine vinegar||240 Milliliter (1 Cup)|
|Minced garlic||1⁄4 Teaspoon (1 Milliliter)|
|Ginger root strip||1⁄4 Teaspoon (1 Milliliter)|
Add boiling water to sausage.
Mix well and let stand for 20 minutes minimum.
Add 1/4 cup vegetable oil to a large, deep, nonstick skillet.
Turn on medium heat, add sausage mixture, spreading evenly over the surface of the skillet.
Brown small chunks of sausage mixture.
Reduce heat to low and add green onions, bean sprouts, mushrooms, carrots and potatoes.
Heat mixture thoroughly then fold in green peas.
Add soy sauce and minced garlic and stir again.
Turn off heat and let mixture cool.
In the meantime, thaw the lumpia wrappers, separate them and place them in the folds of a damp cloth.
To fold a roll, place the lumpia wrapper flat on the counter in a diamond position.
Place one heaping teaspoon of the mixture in the center.
Fold the bottom point over the mixture then fold both sides of the wrapper into the center and finish rolling almost to the end of the top point.
Dampen the top point with water and fold over the roll.
Place the completed lumpia rolls under a damp towel until ready to cook.
Deep-fry the rolls until golden brown or bake for 10 minutes at 400°F (205°C).
Tangy Soy Sauce: For a quick snappy dip, combine soy sauce and rice vinegar.
Add minced garlic and strip of ginger root.