World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Malaysian   -   Vegetable Spring Rolls (Lumpiah Sabah)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 1 Tablespoon Olive Oil
  • 1 Cup Cabbage -- finely shredded
  • 1 Medium Carrot -- grated
  • 1 Cup Bean Sprouts
  • 1 Cup Jicama -- julienned
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 10 Spring Roll Wrappers
  • 1 Medium Egg -- beaten
  • 2 Cups Oil -- for frying
Directions Heat oil in skillet, add all vegetables, salt and pepper. Fry for 4 minutes. Strain mixture to remove excess liquid. Set aside. Place 2 tablespoons of mixture onto a wrapper. Roll the wrapper over once then fold over each end. Roll into a cylinder, then moisten top edge with egg. Fold over once more to seal. Heat oil in pan and fry until crisp brown. Drain on paper towels. Serve with chili puree.
Serves 5
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of