Sumpia is what we call Large Fried Vegetables Spring Roll in Malabon. Here’s another classic Street Food snack, best eaten freshly cooked. Usually served encased in a small clear plastic bag, you puncture the top end of the Sumpia and drizzle your spicy vinegar sauce inside and eat it on the go. In Malabon, Sumpia is team up with Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee).
My Sumpia is almost the same as my Lumpiang Togue (Beansprout Spring Rolls) but I’ve played around with the ingredients slightly. What came out of the changes on the ingredients was a delicious Fried Vegetable/Meat Spring Roll, team up with the Sukang Iloco with red onion & garlic dipping sauce …… match made in heaven!
To make my Sumpia special, I have added pork belly slices. Carrots would be a great addition too but I ran out of it when I cooked this dish. With or without carrots, it’s still delicious!
So here’s my take on this ever popular Sumpia of Malabon…
SUMPIA (Fried Vegetable Spring Rolls)
2 tbspn cooking oil
3 cloves garlic, crushed
1 large onion, sliced
2 carrots, thin julienned (optional)
300g pork belly, thinly sliced
1 kg mung beansprout
4 tspn soy sauce
4 tspn kecap manis (sweet soy sauce)
250g green beans, cleaned and sliced thinly diagonally
1 tspn coarse table salt
1/2 tspn coarse ground pepper
1 packet of spring roll sheets (20pcs)
oil for deep frying
*used U.S Measuring Cups & Spoons
~ In a large pan, heat oil in medium-high heat and sauté garlic & onion. Once onion slices are translucent, add in your pork belly slices.
Add in salt and pepper, stir fry your pork belly slices for a couple of minutes. Add in your sliced green beans (plus carrots if you want), cook/stir till it turn bright green in colour, pour in your soy sauce. Stir a couple of times to incorporate the soy sauce. Mix half of the beansprout and let it cook for a couple of seconds before adding the rest, as you need the volume to deflate a little bit.
~ Add in your kecap manis and stir fry your filling. Cook the beansprout until it is slightly limp don’t overcook it as it will become soggy. Once the filling is cooked place it inside a colander to drain the excess liquid. Use 1/2 cup for filling portions.
WRAPPING & FRYING:
Top Left & Right: In a large plate, layout the spring roll wrapper with one of the corners facing you. Place about 1/2 cup of filling on the centre of the wrapper. With the corner facing you, fold it over and tuck it in underneath the filling.
Bottom Right & Left: Fold the sides and tightly roll the wrapper away from you, please leave the triangle corner edge free.
Top Left & Right: Smear some of the corn flour paste (*see NOTES) on the expose corner and complete the roll.
Bottom Right & Left: Repeat this wrapping process till you finish all the spring roll wrappers. Heat enough oil to fully submerge the spring rolls.
~ Cook spring rolls until lightly golden brown and crispy. If it browns to quickly, lower the heat just a little bit. Drain in absorbent kitchen paper towels or a large sieve over a large bowl. Serve immediately.
BEST WITH: Sauces that are good with Sumpia ~ Sukang Iloco with red onion & garlic, Chili and Garlic Vinegar or Red Onion Garlic Vinegar. Fantastic paired with your Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee).
If you want a meatless version, please view my Lumpiang Togue (Beansprout Spring Rolls).
- On eating Lumpiang Togue or Sumpia, you hold the spring roll upright with your hand, puncture the top end and using a spoon, pour some of the sauce on top to drench the filling.
- To make the Corn flour Paste, mix 1 tspn of corn flour into 2 tbspn of water. Microwave for 5-10 seconds and stir well once you take it out.