Of all the Filipino vegetable dishes, lumpia is probably the most popular one. The word lumpia simply means spring rolls. This particular one is called lumpiang sariwa which literally means fresh spring roll but refers to unfried spring rolls. The fried variety is called lumpiang prito, prito meaning fried. Lumpiang hubad (meaning naked spring roll) is the filling eaten without the wrapper.
HOW TO MAKE LUMPIANG SARIWA FILLING:
Saute garlic and onion.
Add the pork strips. Cook until color turns light brown.
Add fish sauce, sweet potatoes and jicama. Cook until tender.
Add the tofu then green beans, and carrots. Cook for 3-5 minutes.
Add the bean sprouts and cilantro. Add salt to taste. Cook for 3 minutes.
Remove from heat. Cool down before wrapping.
HOW TO MAKE THE SOFT WRAPPER:
Combine beaten eggs and milk.
Add salt, vegetable oil and all purpose flour. Mix thoroughly.
Prepare a non-stick lightly greased pan with oil or butter.
Pour- in about 1/3 cup of wrapper mixture in the pan. Distribute the mixture evenly on the pan by tilting it.
Cook over low-medium heat for 2 minutes or until the mixture becomes dry.
Remove the cooked mixture using a spatula or a small turner.
Place the wrapper into a plate. Set aside.
HOW TO MAKE THE LUMPIANG SARIWA SAUCE:
In a saucepan, bring the water to a boil.
Add pork cube, brown sugar, soy sauce and a dash of salt.
Add the diluted cornstarch.
Cook until the sauce becomes thick.
HOW TO WRAP THE FILLING:
Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
Spoon the filling and place over the lettuce leaf.
Wrap by folding the lower part first then fold the sides until the filling is sealed.
Pour over some sauce over the lumpia and garnish some peanuts.
Serve and Enjoy!
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