Instructions
- Spoon three tablespoon fulls of lumpiang hubad onto a wrapper.
- Fold the sides inward and roll up.
- Brush the upper edge with water.
- Press down to seal the spring roll.
- Heat oil and deep-fry spring rolls for three minutes or until golden.
- Drain and serve with Mama Sita’s Coconut Nectar Vinegar.
Ingredients
English
Metric
Ingredient
1 pouch
10 g
Mama Sita’s Pang-Gisa Mix
1 pc
100 g
Singkamas (jicama), washed and cut into thin strips
½ cup
220 g
Kamote, cut into thin strips
2 tbsp
30 g
Carrots, cut into thin strips
5 pcs
40 g
Green beans, thinly sliced diagonally
1 cup
270 g
Cabbage, cut into thin strips
1 tbsp
3 g
Kinchay (Chinese celery), coarsely chopped
¾ cup
187 ml
Water
Lumpia Wrapper, small-sized 7" x 7" (17.5 x 17.5 cm)
Oil, for frying