Lumpiang Sariwa (Fresh Spring Rolls) Recipe
thin sliced – for the filling and garnish
shelled and deveined
sliced in strips
(string beans) chopped
(pork stock )
All Purpose Flour
for the wrapper
diluted in 4 tbsp. water – for the sauce
For the filling:
In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
Add the pork and cook until color turns light brown.
Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
Add the fish sauce and mix then set aside.
For the Wrapper:
Crack the eggs in a mixing bowl, beat and add the milk while beating.
Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
Spray oil or grease butter in a pan over medium heat.
Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
Cook until the top part of the mixture is dry “about 2 minutes”.
Remove the cooked mixture and place in a flat plate using a spatula then set aside.
For the sauce:
Pouring water in a sauce pan and bring to a boil.
Add the brown sugar and pork cubes.
Add salt to taste and soy sauce then mix well.
Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
Serve at its freshness,
Share and Enjoy!!!
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