Fresh Lumpia


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Fresh Lumpia

Ingredients

  • 4 large egg
  • 1 cup cornstarch
  • 1 1/2 - 2 cups water
  • 1/4 tsp. salt
  • cooking oil to brush
  • 2 cups pork stock
  • 1/2 cup sugar
  • 1/4 cup soy sauce
  • 2 tbsp. cornstarch
  • 2 tbsp. garlic peeled and chopped
  • 2 tbsp. cooking oil
  • 1 tsp garlic peeled and chopped
  • 1/2 cup white onion peeled and chopped
  • 1/2 cup ground pork
  • 1 cup yard-long beans (sitaw) sliced into thin, diagonal sliced
  • 2 cups coconut palm (ubod) shredded
  • 2 cups sweet potato (kamote) shredded
  • 1 block extra-firm tofu cut into small strips
  • 2 cups cabbage shredded
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • lettuce leaves to serve
  • garlic chopped to serve
  • peanuts crushed, toasted, to serve

Instructions

  1. Make the lumpia wrapper: Beat eggs in a bowl until foamy. Add cornstarch, water, and salt, whisking continuously. Heat a small nonstick pan over medium-low heat. Brush with vegetable oil. Pour ¼ cup of mixture into pan, swirling to cover bottom. Cook for 1 minute. Transfer to a slightly oiled plate. Repeat with the rest of the mixture.
  2. Make the lumpia sauce: Combine stock, sugar, soy sauce, cornstarch, and 1 tablespoon garlic in a small pot. Bring to a boil and stir continuously until sauce thickens. Remove from heat and add remaining garlic. Set aside.
  3. Make the filling: Heat oil in a pan. Sauté garlic and onions for 2 minutes. Add pork and cook until browned. Add beans, ubod, sweet potatoes, carrots, tofu, and cabbage. Cook for 10 to 15 minutes. Season with salt and pepper. Mix in ¼ cup lumpia sauce.
  4. Place a lettuce leaf on one side of a lumpia wrapper. Top with about ¼ cup filling. Fold bottom then roll to secure filling. Serve with lumpia sauce, and garlic and peanuts for topping.

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