How to Make Simple & Healthy Vegetable Spring Rolls - That You Can Eat for Days!

My husband and I love vegetables. Thinking of different viands and dishes every day for each meal is a tedious job. And I always like to incorporate proteins with vegetables in a single dish. I love high protein food, It keeps me fit. Though the challenge is to try to make a dish that has a long shelf-life so we can eat it for 2 to 3 days (if we are not too hungry, lol)

The answer lies in us being Filipino! Lumpia! We can make a different variety of lumpia which is very easy to make, cheap and super healthy! We can make so many then store them in the freezer to be fried later on. 

Since we love vegetables, I decided to make Lumpiang Gulay today. Yay! I have already made different kinds of lumpia since it's my favorite and I will write their recipes here in my blog for days to come. Anyway, let's proceed now to our recipe of the day.

INGREDIENTS:

Togue (Mung Bean Sprouts)

Carrot (julliened)

Tofu (sliced into small cubes, pre-fried)

Garlic (minced)

Onion (minced)

Salt

Pepper

Lumpia Wrapper (spring roll wrappers)

Oil

PROCEDURE:

1. Put some oil in the pan. Sauté the garlic and onion. 

2. Add the Mung Bean Sprouts, Sauté until the liquid from this vegetable dries up. 

3. Add the carrots, stir, season with salt and pepper to your liking. Sometimes, I like to use a little amount of fish sauce. You can also use some seasoning like Magic Sarap or Ginisa Mix. Though I prefer not to use those anymore whenever I cook. But if you do, there's no problem with that at all.  It's just a matter of personal preference. Just use them moderately and always keep in mind that too much is not good. Okay? Our cooking is really up to us. 

4. Add in the pre-fried tofu that's sliced into small cubes. I like to press the tofu to remove the moisture, then carefully cutting it into small cubes then pan-frying it on high heat. It's easier that way for me than cutting in big chunks, frying then would let it cool before cutting them into small cubes. Well, to each his own. Though you can try this one out. 

5. When the vegetables are cooked but not overcooked, remove them from the heat.

6. It's time to wrap them into our Lumpia Wrapper. Get a piece of our wrapper, place a certain small amount of the vegetables that will fit our wrapper, roll them forward, fold the sides, continue rolling forward then seal the edges with water for it to stick together. Some like to use egg whites when wrapping our Lumpia but water is fine too in sealing it. 

7. When you're done wrapping, it's time to fry these babies. Place another pan on the stove, put some oil. It's ideal to deep fry them, but Filipino's as we are, we will just pour enough oil to fry our lumpia. Lol. We don't want wastage. Be attentive to the heat, lumpia wrappers get easily brown when subjected to heat in the oil. Just fry them into a golden-brown color. The vegetables inside are already cooked so we don't need to let the lumpia stay too long in that hot pan. 

You can just fry what you guys can consume for that certain meal. Otherwise, place the others in a container then place them in the freezer. You can fry them days later or tomorrow if you want to. 

I hope you enjoy this recipe and will save you from tedious meal planning even for a single day or 3 days who knows? You can serve this at family meals on alternate days just to compensate for vegetables. 

See you!