Vegetable Baked Lumpia Cups
Filipino lumpia that’s not an egg roll? And baked? Si, se puede (Yes, it’s possible), with this recipe. This is my baked version of this favorite appetizer, that’s double healthy! The ‘cups’ are made of egg roll wrapper, brushed with Olive oil and baked in ceramic cups for a crisp mold. Basic vegetables serve as filling — eggplant, sweet potato and bean sprouts. Vinegar with Thai chili pepper serves as the dip (sprinkled over the lumpia cups).
Impress your house guests with this home-made delicacy, whether as an appetizer for dinner or cocktails.
6 pcs. egg roll (lumpia) wrapper
1/2 cup green beans, sliced diagonally into 1-inch pieces
1/2 cup sweet potato, cut into tiny cubes
1 cup bean sprouts
3 cloves garlic, peeled and crushed
1 small white onion, chopped
1/4 cup tomato, sliced into tiny cubes
2 tbsps Olive oil
Salt and pepper to taste
1/4 cup white vinegar
1 small red Thai chilli, sliced
One cup water
In a large wok, heat 1 tbsp Olive oil over medium-high heat. Add garlic and cook until golden brown. Add onions and cook until slightly wilted. Add tomatoes and cook for one minute. Add sweet potato and cook until tender. Add green beans and bean sprouts. Add salt and pepper to taste. Stir- fry for three minutes. Add water and continue cooking for five minutes. Remove from heat. Drain excess liquid and set aside. Pre-heat over to 375 degrees. Separate egg roll wrappers. Place one wrapper on top of another. Brush both sides with Olive oil the. Cut the wrappers into four. Place each fourth wrapper slice into an oven-safe ceramic cup/mold, pressing the wrapper to form a cup. Repeat with the rest of the wrappers. Place the cups on the oven and bake until golden brown. Remove from oven. To serve, fill each baked lumpia cups with the vegetable mix. Add the Thai chillies to the vinegar and sprinkle each lumpia cup and vegetables with the vinegar.