This is one of my go-to favorite recipes, from my most recent cookbook, FOOD LOVE. Why oh why do I love it so? Because lumpia are super-duper light and healthy, yet SO FUN to eat!
I recently made this recipe in my online Cooking Club, and it was a blast! But don't worry if you're not a member - you can use this recipe, or if you're like me and prefer SEEING things done and being SHOWN, you can still join the group and catch the replay. The online Cooking Club was my answer to the "I want to take your cooking classes, but I can't attend them in person" problem I hear fairly often. Plus, I wanted to make it affordable, and of course, doing things in a group is a great (and fun!) way to do that. To see what we're cooking up, visit this page.
OK, now for the LUMPIA!!! My daughter Alethea and I created this recipe together as a fun alternative to fresh spring rolls. We’ve purposely kept the filling crazy-simple both for ease and kid-friendliness. However, you can change them up with the addition of shiitake mushrooms, rice noodles, or green onions in the filling.
2 teaspoons toasted sesame oil
2 large cloves garlic, minced or pressed
2 teaspoons minced ginger root
2 cups finely chopped green cabbage
1 cup grated carrots
½ cup finely chopped kale (de-stemmed)
¼ teaspoon sea salt
8 rice paper wraps
Brushing Up: 1 teaspoon toasted sesame oil
1. Heat a wok or sauté pan over medium heat and add the two teaspoons toasted sesame oil, garlic, and ginger. Stir-fry for about thirty seconds, then add the cabbage, carrots, kale, and salt. Stir and cook for another two minutes or so, stirring often, just until the cabbage is lightly wilted. Remove from heat. Preheat your oven to 400° F.
2. Soak each rice paper wrap in water for a few seconds. Place on a flat surface and put ¼ cup of the veggie filling in the middle. Fold the bottom of the wrap up over the filling, then fold the sides in. Next, roll all the way up. Basically, you just made a tiny Asian burrito. Do this seven more times.
3. Spray or brush a baking sheet lightly with oil. Place the wraps on the sheet (don’t let them touch each other). Brush the outsides of each wrap evenly with the one teaspoon of toasted sesame oil. Bake for ten minutes, then gently flip over. Bake for another ten minutes. (NOTE: I "bake" these in my air fryer set at 400 for ten minutes.) Serve with the sauce of your choice and enjoy!
Makes 8 Lumpia (serves 4); GF/Green (according to the health guidelines in my Be Radiant program and cookbooks)
Tip: We store the filling in an airtight container in the fridge (often making up a double batch) - that way, we can bake Lumpia anytime!