Lumpiang Gulay from We Are La Cocina by Aileen Suzara

Name: Lumpiang Gulay from We Are La Cocina by Aileen Suzara
Ingredients: 2 tablespoons cornstarch, plus extra mixed with water; 10 green onions, finely sliced (about 1½ cups [150 g]); 6 garlic cloves, minced; ½ jicama, peeled and julienned (about 1 cup [140 g]); ½ small purple cabbage, finely shredded (about 1 cup [60 g]); 1 medium sweet potato or ¼ kabocha squash, peeled and julienned (about 1 cup [140 g]); 3 large carrots, julienned (1 cup [140 g]); Freshly ground black pepper; 1 teaspoon coconut palm sugar; 1 chile de árbol, chopped; 1 garlic clove, grated; ½ cup [120 ml] coconut vinegar; Neutral frying oil, such as canola; 12 lumpia wrappers (ideally; if not available, use spring roll wrappers), 8 to 9 inches [20 to 23 cm] across; ½ teaspoon freshly ground black pepper; ½ teaspoon salt

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Ask anyone about Filipino food, and it’s likely that the only dish they will be able to name is lumpia. Lumpia is amazing—we usually serve it at special occasions—but it’s not the only thing...

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Ingredients

2 tablespoons cornstarch, plus extra mixed with water
10 green onions, finely sliced (about 1½ cups [150 g])
6 garlic cloves, minced
½ jicama, peeled and julienned (about 1 cup [140 g])
½ small purple cabbage, finely shredded (about 1 cup [60 g])
1 medium sweet potato or ¼ kabocha squash, peeled and julienned (about 1 cup [140 g])
3 large carrots, julienned (1 cup [140 g])
Freshly ground black pepper
1 teaspoon coconut palm sugar
1 chile de árbol, chopped
1 garlic clove, grated
½ cup [120 ml] coconut vinegar
Neutral frying oil, such as canola
12 lumpia wrappers (ideally; if not available, use spring roll wrappers), 8 to 9 inches [20 to 23 cm] across
½ teaspoon freshly ground black pepper
½ teaspoon salt