Lumpiang Prito is a spring roll made with vegetables. In Cavite City it is basically paired with Sinigang na Baboy and served traditionally every Saturday.
3 large camote, peeled and cut into small cubes
1 small head of cabbage, shredded
500g of bean sprouts
1 white onion, diced
5 cloves garlic, minced
1/4 cup soy sauce
salt and pepper
30 large egg roll (wonton) wrappers, thawed
Oil for frying
1 lb of ground pork
In a large wok, fry garlic and onions over low heat until fragrant.
Increase head to medium-high and sauté ground pork until meat is no longer pink. Add soy sauce to taste. Toss in camote until cooked. Add shredded cabbage and stir-fry for a few minutes. Rinse and drain bean sprouts and add to wok, stir.
Season with salt and pepper. Drain and cool mixture.
Wrap a tablespoon of filling in each egg roll wrapper. Heat oil and drop one by one each rolled lumpia. Cook until lightly golden brown. Drain on a plate with paper towel and serve promptly with vinegar dip.
Note: Unfried rolled lumpia can be stored in a locked plastic container in the freezer.