 | |
| Alternative names | lumpiyang gulay, vegetable lumpia |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Serving temperature | hot, warm |
| Main ingredients | lumpia wrapper |
| Variations | lumpiang togue vegetarianlumpia |
Lumpiang gulay, also known asvegetablelumpia, is aFilipinoappetizer consisting ofjulienned or cubedvegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant oflumpiang gulay islumpiang togue, which is made mostly withtogue (mung bean sprouts). Its origin is of both Spanish and Chinese influenced.Lumpiang gulay is a Filipino version ofchimichanga.
Despite the name,lumpiang gulay is not avegetarian dish by default, thoughvegetarianlumpia, a vegetarian variant, can be created from the basic recipe.
Typical ingredients inlumpiang gulay includecarrots,kamote (sweet potato),onions,garlic,shallots,cabbage orlettuce,potatoes,singkamas (jicama),sitaw (green beans),sayote (chayote), andtogue (mung bean sprouts). It is mixed with a small amount of ground meat, meat strips, and/or shrimp. Fish flakes can also be used. The meat is simmered for a few minutes before adding the rest of the ingredients. They are then wrapped inlumpia wrapper and deep-fried. The vegetables can alternatively be stir-fried. The ingredients oflumpiang gulay are roughly the same as the ingredients oflumpiang sariwa variants, except thatlumpiang gulay is fried.[1][2][3][4][5]
It is traditionally eaten dipped in vinegar oragre dulce, but other types of dipping sauces can also be used. It is sometimes also known aslumpiang prito, a generic name for any friedlumpia versions.[6]
Lumpiang gulay is distinguished from other types oflumpia (especiallylumpiang Shanghai) in that it has a greater ratio of vegetables to meat. It is also typically thicker in diameter thanlumpiang Shanghai because it has more fillings.[7][8] Other types oflumpia likelumpiang ubod,lumpiang labong, andlumpiang singkamas are generally regarded as different dishes, as they can be served fresh or fried, unlikelumpiang gulay which is always served aslumpiang prito (deep-fried).[9][10][11][12][13][14]
A popular variant oflumpiang gulay islumpiang togue, also known as "bean sproutslumpia" or "bean sprouts egg roll".[15] It is prepared roughly the same aslumpiang gulay with mostly the same ingredients. The main difference is thatlumpiang togue uses moretogue (mung bean sprouts) as the main ingredients, replacing the main filler oflumpiang gulay (usually cabbage).[16][17][18][19][20]
Despite the name,lumpiang gulay is typically not vegetarian. However, vegetarian versions can be made from bothlumpiang gulay andlumpiang togue which do not use meat at all. They typically also includemushrooms ortokwa (tofu). These are differentiated as "vegetarianlumpia", which can be served fresh or fried. Apescetarian version can also be made with just chopped shrimp or fish flakes. Unlikelumpiang gulay andlumpiang togue, vegetarianlumpia can be served either aslumpiang prito (fried) orlumpiang sariwa (fresh).[8][18][21][22][23]
Vegan versions oflumpiang gulay can also be created. Though the lumpia wrappers used will need to be the vegan versions (without eggs).[7]
The vegetarian lumpia was featured on theNetflix TV seriesStreet Food in theCebu, Philippines episode.[24]
