Fresh Chinese Lumpia 2020
1 head garlic, chopped then divided into 4
1 onion, sliced then divided into 4
2 C. carrots, grated
2 C. singkamas grated
2 C. cabbage, shredded
1 C. Baguio beans, julienned
1 square tokwa, chopped
fine salt
1 small sachet Magic Sarap
Cooking oil
Saute the carrots, singkamas, cabbage, Baguio beans in oil with garlic and onions one at a time. Season with a pinch of salt and Magic Sarap.
Set aside after sauteing each vegetable in a bowl.
Cook the tokwa in a little oil until light brown.
Add all the vegetables and cover. Let it cook over slow fire for 10 minutes.
Adjust seasoning if needed.
Sauce:
2 C. water
6 T. brown sugar
4 T. soy sauce
2 T. cornstarch dissolved in
2 T. water
Put all the ingredients for the sauce in a pan except the cornstarch slurry.
Let it boil then add the slurry. Stir until slightly thick.
Lumpia Wrapper 6-8 pcs.
1/2 C cornstarch dissolved in
1 C. water
2 eggs
1 t. salt
1 t. cooking oil
Mix all the ingredients in a bowl.
Use a non-stick skillet. Add a little cooking oil to the pan then wipe with paper towel.
Pour 1/4 C. (depends on the size of your pan) batter and swirl the pan. Cook until the edges separate from the pan. Flip the pan over a plate.
Other ingredients:
1 head garlic, minced finely or use a garlic press
20 g. sotanghon noodles, deep fried, crushed and combined with
2 T. hoti (dried crushed seaweeds)
1/4 C. peanuts crushed mixed with
1/3 C. sugar
green ice lettuce leaves
few sprigs of wansuy
Put one wrapper on a plate then add a few pieces of lettuce leaves. Add a small handful of the crispy noodles and hoti mixture. Add 3/4 C. cooked vegetables. Sprinkle 1 T. peanut/sugar and add one sprig of wansuy.
Roll the lumpia.
Pour sauce and add some minced garlic.
