Filipino Vegetable Lumpia with Sweet Chili Sauce

Ingredients

• 10 lumpia wrappers (spring roll skins)
• 250g cabbage, finely shredded
• 100g carrots, julienned
• 80g mushrooms, finely chopped
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 egg, beaten (for sealing)
• 2 tbsp vegetable oil (for pan-frying)
• 1/2 tsp salt
• 1/4 tsp white pepper
• Sweet chili sauce for dipping (100ml sweet chili sauce + 1 tbsp lime juice + 1 tsp sesame oil)

Method

1. Heat 1 tbsp vegetable oil in a wok or large pan; sauté garlic and onion until fragrant (1 minute).
2. Add shredded cabbage, carrots, and mushrooms; stir-fry for 4 minutes until vegetables are just tender but still crisp; season with salt and pepper, then cool completely.
3. Place a lumpia wrapper on a clean surface, diamond-shaped; add 2-3 tbsp filling slightly off-center and towards one corner.
4. Fold the bottom corner over the filling, then fold the side corners inward; roll tightly and seal the top corner with beaten egg.
5. Heat 2 tbsp vegetable oil in a skillet over medium heat; pan-fry lumpia until golden brown and crispy on both sides (3-4 minutes total), ensuring the egg seal is fully cooked and set.
6. Drain on paper towels and serve warm with sweet chili sauce mixed with lime juice and sesame oil.