Exquisite Filipino Vegetarian Brunch: Veggie Lumpia Rolls and Mango Salsa

Allergens

Gluten (from soy sauce), Soy (in case of tamari substitute)

Ingredients

• 12 large rice paper wrappers
• 8 oz button mushrooms, finely chopped
• 1 small red bell pepper, thinly sliced
• 2 cups spinach, roughly chopped
• 1/2 cup bean sprouts
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten
• free)
• 1 teaspoon sugar
• Salt and pepper, to taste

Instructions

1. In a large bowl, mix together the chopped mushrooms, red bell pepper, spinach, bean sprouts, garlic, soy sauce, sugar, salt, and pepper.
2. Fill a wide, shallow dish with warm water. Dip one rice paper wrapper into the water, submerging it completely for about 10 seconds or until softened.
3. Carefully place the wet rice paper on a clean surface (such as a cutting boar
4. .
5. Place a small portion of the vegetable mixture along the bottom third of the rice paper, near the edge closest to you.
6. Fold the bottom edge of the rice paper over the filling, then tightly roll the wrapper around the filling away from you.
7. Moisten the top edge of the wrapper with water and continue rolling until you reach the end of the wrapper.
8. Repeat steps 2 6 for each lumpia roll.
9. Slice each roll into bite sized pieces. Mango Salsa: 2 ripe mangoes, diced 1 small red onion, finely chopped 1/4 cup fresh cilantro, chopped 2 tablespoons lime juice
10. In a medium bowl, mix together the diced mango, red onion, cilantro, and lime juice.

Chef’s Insight

To add some heat, include thinly sliced jalapeno peppers in the vegetable mixture.

Notes

For best results, use ripe but firm mangoes for the salsa.