Lumpia: Vegan Filipino Egg Rolls

I am a massive fan of any spring roll or fresh roll. But this time of year, they aren’t the first dish that comes to mind. The weather often inspires my appetite. When it’s cold outside, I usually yearn for comfort food like chili, soup, hot tea, etc. Lumpia is my winter version of spring rolls because they are perfect for whatever cold hearty veggies, greens, and herbs you are harvesting in your Growing Dome Greenhouse this winter.

Many people are growing microgreens, lettuces, kohlrabi, kale, tatsoi, arugula, cabbage, bok choy, and hearty herbs. My suggestion in this particular recipe is to use what you have and use your imagination. You could use a different sauce, but I will tell you this is my all-time favorite peanut sauce, and it is divine. I could eat it on cardboard, and it would taste fantastic.

Makes: 8 Rolls Total Time: 30-40 minutes

INGREDIENTS:

Peanut Sauce:

3/4 cup natural peanut butter 1/4 cup coconut milk 2 tbsp water 3 tbsp tamari (or soy sauce) 1 tbsp sesame oil 4 cloves garlic, chopped 1/4 cup basil 1 tsp sriracha (to taste, I add more) 2 tbsp fresh ginger, grated

Filling:

2 tsp sesame oil 2-3 cloves garlic 1 cup carrots, grated 2 cups greens – cabbage, bok choy, tatsoi (whatever tickles your fancy) 2 tsp of minced ginger root 1/2 cup kale or other dense green (no stems) 1/4 tsp Himalayan or sea salt

Wrap/Shell:

8 rice wraps sesame oil for brushing

Prep and Cook:

Peanut Sauce:

Add each ingredient to the food processor or a blender. *Tip – Do your garlic and ginger first. Mix it so that it is almost like a paste, then add all of your other components and blend thoroughly. If it is slightly thick, add a dash more coconut milk or water. If it is slightly runny, add more peanut butter.

The Rolls:

1. PREHEAT YOUR OVEN FIRST, 400 F. 2. Heat a wok or sauté pan over a medium to high heat. Add the sesame oil. Quickly stir fry only the garlic and ginger for about 45 seconds; add the salt. Add the carrots, greens, cabbage, and kale slightly reduce heat and stir for 2-3 minutes or until the cabbage starts to look translucent. 3. Prepare your wrap. Soak the rice paper as you prepare to fill. Soak each piece long enough to soften. Place on a flat, clean surface and fill with about a 1/4 cup of your filling. 4. Fold the bottom of the wrap up over the filling, then fold the edges/sides one at a time. Then roll-up like a mini egg roll or burrito. Repeat until you are out of wraps. 5. Brush baking sheet with a pastry brush and sesame oil, a very light coating. Place wraps on the sheet, spacing so that they don’t touch one another. Brush the wraps with a light coating of the sesame oil using a pastry brush. Enough to coat but don’t permeate. Bake for 20 minutes, flipping after 10. Let cool slightly and dip away.

Enjoy these Vegan and Gluten-Free Rolls