Lumpiang Okra (Okra Egg Rolls)
Okra is an important ingredient in the Filipino pinakbet. It is also common as a fried and breaded dish in Southern and other cuisines.
If you like Okra and are not bothered by its somewhat slimy texture, you will enjoy this special concoction that takes the egg roll or the Filipino lumpia to a different level. No fussing with spices and other ingredients — just the okra, raisins and the egg roll wrapper. And it’s vegetarian!
8 pcs okra, washed and cut into small rounds
8 pcs eggroll wrapper
1/3 cup raisins
1/2 cup Olive oil
1/3 cup sweet red chili sauce
1/3 cup white vinegar
1-2 pcs Thai chillies
Equally divide okra pieces and raisins into 8 portions. Place egg roll wrapper on a flat surface with one of the pointed corners facing you. Place one portion of the okra and raisins in the lower middle of the wrapper. Fold the bottom corner of the wrapper away from you over the mixture. Fold the left and right corners of the wrappers towards the center, then roll the wrapper away from you as tight as possible. Moisten the upper corner of the egg roll to seal. Repeat for the rest of the egg rolls. Heat Olive oil on a small pan or deep fryer. Fry the egg rolls in batches until golden brown. Remove from heat and place on a plate lined with paper towel to drain excess oil Serve warm with either a dip of the sweet red chili sauce or vinegar with Thai chillies.