Delectable Vegetarian Filipino Lumpia with Tangy Banana Ketchup

Allergens

Eggs, Wheat

Ingredients

• 24 pieces egg roll wrappers
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, grated
• 1 cup cabbage, shredded
• 1/2 cup bell pepper, diced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 egg, beaten for egg wash
• Water, as needed for sealing wrappers
• 1 cup banana ketchup (see recipe below) Banana Ketchup:
• 1 cup ripe bananas, mashed
• 1/2 cup tomato paste
• 1/4 cup white vinegar
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper (optional)

Instructions

1. In a pan, heat the vegetable oil and sauté the onions and garlic until fragrant.
2. Add the grated carrot, shredded cabbage, and diced bell pepper, cooking until vegetables are softened. Season with salt and pepper to taste. Remove from heat and let cool.
3. To prepare banana ketchup, combine all ingredients in a saucepan over medium heat. Stir constantly until the mixture thickens. Set aside to cool.
4. Assemble the lumpia by laying an egg roll wrapper on a flat surface. Brush the edges with water and place a spoonful of vegetable filling near the bottom edge of the wrapper.
5. Fold the bottom edge over the filling, tuck in the sides, and continue rolling until sealed. Repeat for all wrappers and filling.
6. Heat oil in a deep frying pan to 350°F (175°C). Fry lumpia in batches until golden brown, approximately 2 3 minutes per side. Remove from oil and drain on paper towels.
7. Serve hot with banana ketchup for dipping.

Chef’s Insight

The combination of flavors and textures in this Filipino lumpia recipe creates a delicious and satisfying dish that is perfect for vegetarians and food lovers alike.

Notes

This recipe is perfect for a gathering or as an appetizer for a Filipino-themed dinner party.