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Egg rolls or lumpia are one of my absolute favorite foods. For my family lumpia is at every special occasion and they are made by the pile. They disappear just as quickly as they are stacked high. Perhaps because lumpia is served during happy times, surrounded by family, they taste exceptionally more delicious. Or maybe lumpia is really just that amazing. Either way it’s always a comfort food for me, something so familiar and delicious that when I indulge I feel like everything is going to be okay.
Making lumpia is a tedious task a lot like making tamales. You make a filling, then roll them all individually and then fry them. It’s time consuming and well worth the work. But I think it’s part of the reason they aren’t made as a daily food. That and if they were made every day I think we would weigh a million pounds! However sometimes you just crave that flavor but don’t have the time for the task. Well I decided that an egg roll pasta inspired by lumpia flavors would satisfy the craving without all the work.
Egg Roll Pasta
This dish is sort of like a deconstructed lumpia or egg roll. It tastes exactly like a perfectly fried lumpia and it’s even delicious cold or hot. I ate it both ways and absolutely loved it. I chose to use Explore Cuisine’s Edamame and Mung Bean Fettuccini because it’s higher in protein and lower in carb. And the flavors of edamame and mung beans really lend well to the Asian flavors. I was also super impressed by how great the texture was of this gluten free pasta. It’s a great alternative to traditional pasta! You will feel better eating that second bowl of egg roll pasta.
- 1 Box of Cooked Edamame & Mung Bean Fettuccini
- 1 Lb. of Italian Sausage or Langanisa
- ½ a Medium Cabbage Shredded
- 4 Carrots Shredded
- 3 Green Onions Chopped
- 1 Tsp. Shredded Ginger (Optional)
- 2 Tbs. Soy Sauce
- 2 Tbs. Rice Vinegar
- 4 Cloves of Garlic Minced
- Wonton Wrappers Fried to Garnish
- Start by cooking your pasta according to the box directions.
- Then brown your sausage in a deep frying pan. You can drain it or not it's up to you.
- Then add your cabbage, carrots, and onions, saute.
- Finally add your ginger, soy sauce, rice vinegar and drained noodles.
- Mix well for 5 minutes on medium low heat.
- Top with fried wonton wrappers cut in strips.