This is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Springrolls, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.
- 1 clove garlic, minced
- 1 medium Onion, diced
- 2 tablespoons vegetable oil
- 1/2 pound Pork, diced
- 1/2 cup water
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium Potato, peeled and diced
- 1/2 cup green beans, French cut
- 1/2 cup cabbage, shredded
- 1/2 cup jicama, sliced
- 1/2 cup peanuts, shelled, toasted and chopped
- 1/2 cup Shrimp, peeled and diced
- 15-20 small lettuce leaves
- 15-20 lumpia wrappers
- 3-4 tablespoons minced garlic
- Lumpia Wrapper
- Lumpia Wrapper
- Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
- Brush a nonstick crepe pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Makes 20 wrappers.
- Lumpia Sauce
- Combine first four ingredients; bring to a light boil.
- Add cornstarch, stir until thickened. Remove from heat, then stir in garlic. Makes 1-1/2 cups.
- Lumpia Filling
- Saute garlic and onions in oil. Add Pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer 10 minutes.
- Add fish sauce, salt, pepper and Potato. Cook 5–7 minutes. Add vegetables, peanuts and Shrimp. Stir-fry 5–10 minutes. Cool.
- To assemble
- Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce and minced garlic or peanuts.
Makes 15-20 springrolls.