- Carrots, jicama [singkamas], snap beans [Fil. bitsuelas, Sp. abitsuela], sweet potatoes, cabbage, kintsay [Chinese parsley] — cut into 1″ sticks, but bigger than julienne | you can also add other vegetables such as canned/cooked chick peas, snow peas, and cauliflower
- coarsely chopped pan-roasted peanuts [buy raw peanuts and dry roast them on a pan; cool before blitzing in the food processor or do it the old-school way like we do, using mom’s good old mortar and pestle]
- minced garlic — a few whole heads of garlic for the lumpia and for the sauce
- minced onion [1 med-large onion per kilo of lumpia]
- dried shrimp or hibe/hibi — 1/4 cup, depending on how much veggies you use; soaked in water
- semi-firm tofu or tokwa — sliced into small cubes
- cooking oil for frying and sauteeing
- grated cheese [trust me, this makes the lumpia more delectable and tasty]
- evaporated milk
- peanut butter
- pork bouillon cube/s for flavoring — this can be optional, particularly if you’ll be using diced pork meat
- patis [fish sauce] or salt to taste
- sugar to taste
- ground pepper to season
- atsuete or annatto seeds soaked in water — for coloring
- soy sauce — to taste and for coloring
- sugar to taste
- fried minced garlic
- ratio: 1 egg is to 1/4 cup cornstarch
- water — the amount will depend on how firm and/or thick you like the egg wrapper; for us, we like the ‘runny’ version of this starch mixture since we like our egg wrappers soft, moderately thin, and pliable
- oil — better to use canola oil, about 1 teaspoon; this ensures the egg wrapper won’t stick on the non-stick pan and it also makes it pliable and smooth
- Take note that lumpiang sariwa requires 2 days of preparation especially for large batches or if it will be consumed during lunchtime: 1 day for frying some of the veggies that require it, 1 day for the entire process. If it will be served for dinner, you can prepare and cook within the same day.
- What needs to be fried: sweet potato, carrots, jicama, and snap beans
- These vegetables need to be fried but not crisped up. They should be fried til half cooked. Set aside or refrigerate once cooled if needed for the other day.
- Fry the cubed tofu until crisp. Set aside.
- Set your stove on medium low to medium heat. Saute garlic and onion, but do not brown. Add dried shrimp and fry for about a few seconds. Add pork bouillon cube and let it melt in the hot oil. Add ground pork and cook til brown. Add the fried vegetables, cabbage, kintsay, [and other fresh veggies you’d like to add] grated cheese, water [just the right amount to produce a thick sauce], and evaporated milk mixed with peanut butter. Season with patis or salt whichever you prefer, and dash of pepper. Dust in a bit of sugar to balance the flavors. Cook until all the vegetables are tender but not breaking down.
- Cook the sauce by first frying some minced garlic in little oil. Set aside once brown. Mix the other ingredients while off the heat. On medium flame, continue to stir the mixture until thick, glossy, and translucent. Upon turning off the heat, add the fried garlic.
- Mix the ingredients for the egg wrapper in a bowl using a wire whisk. Using a small ladle, pour just enough of the batter onto a non-stick pan over very low flame. Once the batter is set and bubbling, carefully flip to cook the other side.
- Assembling the wrapped lumpia is easy and simple. On a plate, place an egg wrapper. Put a lettuce leaf in the middle of the wrapper with part of the leafy end just peaking through the wrapper – this is for effect and presentation. Put about 1/4 cup of the lumpia in the middle of the wrapper with lettuce leaf. Fold one side of the wrapper over the lumpia and just roll over the other side of wrapper to finish. Pour about 2-3 tablespoons of the sauce. Top with chopped roasted peanuts.
Source: The Kitchen Invader
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