INGREDIENTS:
- 1 cup leftover adobo, minced
- 15 pcs lumpia wrapper
- 3 cloves garlic, minced
- 1 cup carrot, julienned
- 1 cup long beans (sitaw), thinly sliced
- 1 cup sweet potato (kamote), julienned
- 1 cup monggo sprouts
- Salt and pepper, to taste
- 1 tbsp cooking oil, for sauteing
- Cooking oil, for frying
- Spiced vinegar, for dipping
HOW TO COOK:
- Pour and heat the oil in a pan over medium heat.
- When hot enough, sauté the garlic until fragrant.
- Add- in the leftover adobo, carrots, green beans, kamote, and monggo sprouts then mix thoroughly
- Season with salt and pepper.
- Set aside and allow mixture to cool.
Lumpia Assembly:
- Take a lumpia wrapper and place 2 to 3 tablespoons of the adobo mixture on the center.
- Roll tightly into a log.
- Repeat with the remaining ingredients.
- Pour and heat the cooking oil in a pan.
- Fry the lumpia rolls until golden brown.
- Serve immediately with spiced vinegar on the side. Enjoy!
IMAGE: summitmedia-digital.com
Also try: Lumpiang Sotanghon
