A delicious meat-free, guilt-free version of this revered recipe, with additional Pan-Asian twists.
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- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 small red potato, cut into small cubes
- 1/2 medium carrot, cut into small cubes
- 4-5 broccoli florets, chopped and separated into stems and leaves
- 2 leaves green cabbage, sliced thinly
- 1/2 inch ginger, minced
- 3 cloves garlic, minced
- 1/4 tsp fennel seeds.
- 1/4 lb (1/2 package) ground seitan
- 1 tsp Hot Madras Curry Powder
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 package lumpia wrappers (or “spring roll pastry”)
- 1/4 cup sunflower oil (or other high-heat oil)
- MAKING THE FILLING
- 1. Heat the olive oil in a pan on medium heat. Add the chopped onion, followed by the potato and carrots, and shortly, the broccoli roots. Stir together and cover for 2 minutes, allowing the steam to permeate and tenderize the hearty vegetables. Because we are not using egg in this recipe, the starchy potato will act as the binder.
- 2. Next, add my 2 of my favorite ingredients in all of the infinite dimensions: garlic and ginger. I go crazy for the taste and the health benefits of each of these ingredients, and when combined, their explosive flavor power is magical.
- 3. For a twist of flavors, sprinkle the fennel seeds into the mix. Fennel is not commonly used in Filipino cuisine, but adds a burst of sweetness into this savory dish.
- 4. Once the potato and carrots are tender, and the onions brown, add the seitan, broccoli leaves, cabbage, and hot madras curry powder, and stir.
- 5. Now we’ll add soy sauce, and for extra toasty flavor, some sesame oil. Stir, cover, and heat for 2 minutes.
- 6. Next, transfer the dish into a food processor and blend on medium speed to get an evenly chunky consistency. Watch the colors mix! We want the vegetable pieces to be blended together, but not into a paste, so keep the blender speed manageable!
- 7. Transfer the filling into a bowl, and get ready to ROLL!
- ROLLIN’ ROLLIN’ ROLLIN’
- Lumpias, like other rolls and phallic objects, come in all shapes and sizes. Today, we will make thin, delicate, decadent, and crunchy lumpia perfect as appetizers.
- Grab a small bowl of water and get ready.
- 1. Cut the lumpia wrappers in half, and separate into sheets.
- 2. Place two tablespoons of the filling at one end of the wrapper, leaving a inch space on both ends. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Tuck in the ends. If you’ve done this before making burritos, or flautas, sushi, or other rolled foods, this should be easy. If this is new to you, keep rolling! Practice makes fabulous.
- And now you have the rolls, ready for frying, baking, or putting in the freezer to cook later.
- 1. Heat a heavy skillet over medium heat, add sunflower oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
- 2. Drain on paper towels and serve!
- Lumpia is perfectly accompanied by chili garlic sauce, sweet and sour sauce, or soy sauce with lime.
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/