Vegetarian Lumpia

My mom traveled a lot as a kid (and is now a travel agent) and lived some pretty incredible places. I'm sure you know by now means that i grew up eating some rather non-traditional dishes for an American kid. One of my favorites growing up was Lumpia- a phillippino springroll filled with beef, bacon, potato, onion, carrot, and cabbage. I made this recently, but without the proper wrappers had some trouble rolling and frying them, so we ended up just eating the filling out the bowl. Tonight I needed a quick sidedish, so i omitted the meat and ended up with tasty pan fried vegetables.

Vegetarian Lumpia Sidedish

Time: 10-15 minutes
Serves: 2

• 1 Large Potato, peeled and diced
• 1/2 Small Onion, diced
• 1 Carrot, julienned, minced, or in peels (however you like)
• ~1/4 head of Cabbage, sliced thin.
• ~1 tsp Black Pepper

Place all the vegetables in a hot pan with about 1 Tbs of oil. Cover with a lid and cook until potatoes are done, about 10 minutes. Coat liberally in cracked black pepper, stir, and salt to taste. Serve alongside protein of choice.

I always have these vegetables in my house so it's a quick and tasty choice

*For the full version, add 6 strips of bacon, diced and 1lb of ground beef. Let the filling cool before you roll it into eggrolls. Lumpia wrappers are a special kind of wrapper- wheat and rice and super thin. Look for them in an Asian grocery store!