Name: Vegetable Lumpia with Cracked Pepper Vinegar
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the sauce:; ½ teaspoon light soy sauce; ½ teaspoon cornstarch; 1 ½ teaspoon sugar; ½ teaspoon kosher salt; pinch of white pepper; ½ teaspoon maggi seasoning, optional; For the filling:; ¼ cup vegetable oil, plus more for frying; 4 cups green cabbage, shredded; 1 cup carrot, coarsely grated; 1 cup green onions, thinly sliced; pinch kosher salt; 1 teaspoon sesame oil; 1 pack TYJ spring roll wrappers; 1 large egg white; Cracked Pepper Vinegar Sauce (recipe follows), for serving; 1 cup coconut vinegar; 6 garlic cloves, crushed and peeled and roughly chopped; 1 ½-inch piece fresh ginger, smashed; ¼ cup Thai chilies, sliced; 1 ½ teaspoons cracked black pepper

¼ cup vegetable oil, plus more for frying

Cracked Pepper Vinegar Sauce (recipe follows), for serving

Vegetable Lumpia

Mix the soy sauce, cornstarch, sugar, salt, white pepper and Maggi (if using) in a medium bowl. Set aside.

Meanwhile, heat ¼ cup oil in a wok or large skillet over high heat.

When the oil starts to smoke, add the cabbage, carrots, scallions and a pinch of salt.

Cook, stirring, until the vegetables wilt, 3 to 4 minutes.

Transfer to a large bowl and refrigerate to chill. (The filling should be cool or room temperature when forming the lumpia. The filling can be made ahead and refrigerated in an airtight container for up to 3 days.)

Heat about 2 inches of vegetable oil in a deep, medium pot or tabletop deep fryer until it reaches 350°F

Whisk the egg white to the foam stage. They will be slightly opaque and mostly liquid with some bubbles.

To make the lumpia: work with one wrapper at a time with one corner facing towards you. Place 1 tablespoon filling in the middle. Fold the corner furthest from your body and fold it to face you over the filling.

Then fold the sides in and roll again leaving one last corner to fold. Brush the sides with the egg white and fold to seal.

Fry at 350°F for about 5 minutes, until golden brown.  Drain on paper towels.

6 garlic cloves, crushed and peeled and roughly chopped

Cracked Pepper Vinegar

Combine the vinegar, garlic, ginger, chiles and pepper in a small bowl. Stir well.

Filipino cuisine might be best known for its meat-centric dishes, but Chef Charles Olalia has the inside scoop on taking your favorite Filipino flavors and transforming them into masterful vegetarian dishes.