Vegan Filipino Lumpia (Filipino Spring Rolls)

This recipe reminds me of my childhood. I spent several months before this contest urging my partner to buy lumpia, so this was the call to made it myself.

Fried spring rolls (lumpia) are tasty and crunchy, which everyone should try at least once.

Filling:

• 1/2 cup vegetable oil
• 92 gr of garlic
• 230 grams of onion
• 210 gr of bell pepper
• 240 grams of carrot
• 310 gr of cabbage
• 100 grams of onion
• 170 gr of moong sprouts
• 1 tsp of five-spice powder
• 1/2 tsp salt
• Dark soy sauce (any amount you like. Due to the amount of sodium in it, the amount is at your discretion).

Lumpia wrapper (crepe):

• 250 gr of wheat flour
• 125 gr of corn starch
• 500 ml of water
• 60 ml of vegetable oil
• 1 teaspoon of Five-Spice Powder
• 1 teaspoon of salt

• Cut the vegetables into julienne strips:
• Carrot
• Onion
• Bell pepper
• Cabbage.
• Slice scallions.
• Crush or finely chop the garlic.

1. Heat a large or medium sized wok over medium heat.
2. Add the ingredients of the stuffing, according to the order bellow:
3. Add the 1/2 cup of vegetable oil to the wok on the stove over medium-high heat.
4. Add the julienned carrot and onion and sauté for a few minutes until the carrot softens a little and the onion becomes almost transparent, at that point, continue adding the other ingredients.
5. Add the bell pepper -I like the green one best, but you can add the one of your preference or the one you have-, and continue stirring the mixture for a few moments.
6. Add the garlic while stirring constantly so it doesn't burn.
7.  Add the cabbage and sauté the mixture until the cabbage softens.
8. Add the tsp of five-spice powder and 1/2 tsp salt.
9. Add the dark soy sauce to taste.
10. Add the scallion, stir for a couple of minutes before adding the sprouts.
11. With most of the vegetables sautéed, add the moong sprouts, stir for about 3 minutes.
12. Turn off and let the vegetables rest in the wok until they are used to stuff the lumpia.

Tip: If you see that the wok starts to dry out before you finish adding all the ingredients, add 1/2 cup of water to the mixture.

• Add dry ingredients:
• 200 gr wheat flour
• 125 gr corn starch
• 1 tsp of salt
• 1 tsp of five-spice powder.
• Add the 500 ml of water.
• Add the 60 ml of vegetable oil.
• Mix until a homogeneous mixture is obtained. 

With the mixture prepared in the previous step, make:

1. In a non-stick frying pan, preheated to low temperature and a little greased, pour a small amount (about half a cup) of mixture in the center and holding the pan out of the fire with the hand on the holder, turn quickly in circular move to spread it over the surface making a circle (or you can use for this: a silicone brush, spatula, spoon, etc. Just to draw a circle of the mixture).
2. After several minutes, until the top looks dry and the edges begin to peel off, flip the pancake over and wait to notice the same; then remove from the pan.
3. Repeat until there is some uncooked mixture left in the bowl (this will be used to stick the lumpia before frying). 

I made this bending guide to serve as a complement to the textual explanation.

1. Put a sheet of the crepes made in Step 4.
2. Add the half of a 1/4 of the size of the crepe filling in the upper center of the dough sheet.
3. Stain the edges of the crepe with the leftover liquid from the crepe mixture made in Step 3.
4. Fold the sides to the center.
5. Then roll the crepe from the top, towards the other edge.

1. Preheat a frying pan with oil that covers half of the lumpia
2. Add lumpia separated from each other and in a manageable amount so they can fry evenly.
3. Fry until golden brown.
4. Remove and place on absorbent paper or on a rack to drain excess oil; then serve.

This food is part of the ideal food for ASMR for its crunch.

I wish I had record the crunchy sounding before eating it all.