Lumpiang Labong (Bamboo Shoot Spring Rolls)
Crispy spring rolls filled with bamboo shoots and aromatics.
Servings 12
Calories 151kcal
Cost $6-$8
Equipment
- Wok or medium pan (for sautéing)
- Medium pot (for frying)
Ingredients
- 1 pound labong (bamboo shoots)
- 3 garlic cloves minced
- ½ onion finely chopped
- 1 small carrot julienned
- 1 tablespoon fish sauce
- 2 stalks scallions chopped
- ½ cup chopped cilantro
- 12 lumpia or spring roll wrappers 8" squares; thawed, if frozen
- Salt and pepper
- Neutral oil
- Dipping sauce: spiced vinegar or sweet chili sauce
Instructions
- Over medium heat, sauté garlic and onion in oil until softened.
- Add carrots; cook until tender-crisp.
- Add labong; season with fish sauce, salt, and pepper to taste.
- Add scallions and cilantro; cool filling.
- Fill wrappers with about ⅓ cup filling. Roll tightly and seal.
- Over medium-high heat, fry in oil until crisp and golden.
- Drain and serve with sauce.
Notes
- Labong: Use fresh, canned, or vacuum-packed bamboo shoots.
- Lumpia wrappers: Use lumpia or spring roll wrappers. Thaw frozen wrappers.
- Dipping sauce: Serve with sweet chili sauce or spiced vinegar.
- Drain bamboo shoots well.
- Cool filling before wrapping.
- Do not overfill.
- Fry over medium heat until crisp and golden.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 281mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg