One of the things I look forward to during weekends is the fact that I finally get the time to try out new recipes. This week, I cooked, Spring Vegetables with Sotanghon Lumpia.
So we have the basic vegetable ingredients:
The no fail garlic (diced) and onions (cut in strips)
String beans and carrots (both cut in strips too)
Thinly sliced chayote (sayote)
Sauté the vegetables in a frying pan with olive oil. Add soy sauce, black pepper, and basil leaves while tossing around to spread the flavour. Then add in the cellophane noodles (sotanghon) after draining out the water.
When it’s cooked, it’ll look like this. Let the vegetables cool before wrapping so it won’t tear the lumpia wrapper apart.
Lumpia wrappers are a bit delicate so you have to be gentle when using them. They easily tear and well, the overall aesthetic of your dish wouldn’t be so nice now would it? :) So anyway, when you’re done with the wrapping. Fry until it’s golden brown. Make sure the oil is really HOT before putting in the wrapped vegetables though because if it isn’t the wrapper tends to stick to the pan making turning it over a lot harder.
And voila! You have your spring vegetables with sotanghon ready! Dip in vinegar for a yummier experience! :)
For all vegetarians out there, it’s easy and quick to prepare, and it sure beats eating omelette when you have nothing else to cook. :p Enjoy the remaining weekend everyone!