Lumpiang Sariwa

Lumpiang Sariwa with a sweet and savory sauce, homemade crepe wrappers, and a vegetable filling.
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The Story

Fresh spring rolls from the Philippines are a healthy and delectable snack, side dish, or dinner in and of themselves.

Ingredients

1 tbsp canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
2 tbsp fish sauce
1 lbs of carrots, peeled and diced
1 lbs of sweet potatoes (kamote), peeled and diced
1/4 lbs green beans, ends trimmed and cut into 1/4 inch thick
1/2 lbs of bean sprouts
1 tbsp of sugar
1 non-stick cooking spray or oil
5 1/2 cups water
1/2 cup of soy sauce
1 1/2 cup of brown sugar
1 tbsp of salt
6 tbsp of cornstarch
1 cup of unsalted peanuts, ground
1 garlic, peeled and minced
2 tbsp of peanut butter
2 green leaf lettuce
11 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 40 Mins

Total TIme:

0 Hrs 0 Mins

Directions


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In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

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Add fish sauce and cook for another 1 to 2 minutes.

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Add carrots, sweet potatoes, and green beans. Stir to combine.

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Lower heat, cover and cook for about 7 to 10 minutes or until tender.

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Add mung beans and continue to cook until tender-crisp.

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Add sugar and stir to distribute.

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Remove from the pan and drain well in a colander.

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Wrapper - In a bowl, combine cornstarch and water. Whisk together until smooth.

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Add eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.

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Set a 9-inch nonstick pan over low heat. Lightly spray the surface of the pan with nonstick cooking spray or lightly brush with oil.

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Add 1/4 cup batter and gently swirl to cover the bottom of the pan.

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Cook for about 30 to 40 seconds. When edges begin to pull from sides and small bubbles begin to form in the middle of the crepe, gently flip to the other side using a spatula.

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Cook for another 10 seconds or until the top is firm and dry.

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Remove the crepe wrapper from the pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.

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Place a sheet of wax paper between the crepes to keep from sticking together.

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Lumpia Sauce - In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.

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Add garlic and peanuts. Continue to cook for about 2 to 3 minutes. In a bowl, combine corn starch and the remaining 1/2 cup water. Stir until corn starch is dissolved and mixture is smooth.

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Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Continue to cook, whisking regularly, until thickened.

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Add peanut butter and stir until dissolved and well combined.

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Assembly - Separate the lettuce leaves and rinse well under cold, running water. Drain well.

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Lay a wrapper on a flat surface and place a lettuce leaf on top.

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Spoon about 1/2 cup of filling across the middle of the wrapper and fold the sides to cover the filling.

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To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.

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