Lumpiang Sariwa
(Fresh Spring Roll)
Ingredients:
2 cloves garlic, minced
1 medium sized onion, minced
200 grams ground pork
2 cups turnips, sliced thinly
1 cup sweet potato, sliced thinly
1/2 cup carrots, sliced thinly
1 cup sayote, sliced thinly
2 tbsp parsley, minced
1/2 cup water
few pieces of lettuce
salt and pepper to taste
Crepe:
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
1/4 tsp salt
1½ water
Sauce:
1 tbsp. soy sauce
½ cup brown sugar
2 cups water
1 tbsp. garlic, minced
3 tbsp. corn starch (diluted in 5 tbsp water)
1/4 cup ground peanuts
2 tsp. garlic powder
Procedure:
I have a vegetable garden on my rooftop. I have there lettuce so I always have fresh greens whenever I need it. I just cut the mature leaves.
1. Saute garlic in oil until light brown, add in onions and cook until soft, add in ground pork and saute until light brown. Add 1/2 cup of water and simmer until water evaporates, saute for another few minutes.
2. Add in sweet potatoes and saute for 3 minutes.
3. Add in carrots.
4. Add in turnips, sayote and parsley and saute until vegetables are half cooked. Set aside, uncovered.
5. Make the sauce: Put all sauce ingredients in a bowl and cook until thick.
6. Make the crepes: Put all ingredients in a bowl and use a wire whisk to mix well until no lumps are visible.
7. Turn the stove on to medium heat and put a non-stick pan, put 1/2 cup of the mixture to make a crepe, tilt the pan to distribute the liquid evenly. When top part turns dry, use a spatula to turn it to other side and cook for a few seconds.
8. Arrange Lumpia by putting lettuce in the upper part of the crepe and add the vegetables in the center. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
9. Pour the sauce over the Lumpia and garnish with crushed peanuts.
(Fresh Spring Roll)
Ingredients:2 cloves garlic, minced
1 medium sized onion, minced
200 grams ground pork
2 cups turnips, sliced thinly
1 cup sweet potato, sliced thinly
1/2 cup carrots, sliced thinly
1 cup sayote, sliced thinly
2 tbsp parsley, minced
1/2 cup water
few pieces of lettuce
salt and pepper to taste
Crepe:
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
1/4 tsp salt
1½ water
Sauce:
1 tbsp. soy sauce
½ cup brown sugar
2 cups water
1 tbsp. garlic, minced
3 tbsp. corn starch (diluted in 5 tbsp water)
1/4 cup ground peanuts
2 tsp. garlic powder
Procedure:
I have a vegetable garden on my rooftop. I have there lettuce so I always have fresh greens whenever I need it. I just cut the mature leaves.
1. Saute garlic in oil until light brown, add in onions and cook until soft, add in ground pork and saute until light brown. Add 1/2 cup of water and simmer until water evaporates, saute for another few minutes.
2. Add in sweet potatoes and saute for 3 minutes.
3. Add in carrots.
4. Add in turnips, sayote and parsley and saute until vegetables are half cooked. Set aside, uncovered.
5. Make the sauce: Put all sauce ingredients in a bowl and cook until thick.
6. Make the crepes: Put all ingredients in a bowl and use a wire whisk to mix well until no lumps are visible.
7. Turn the stove on to medium heat and put a non-stick pan, put 1/2 cup of the mixture to make a crepe, tilt the pan to distribute the liquid evenly. When top part turns dry, use a spatula to turn it to other side and cook for a few seconds.
8. Arrange Lumpia by putting lettuce in the upper part of the crepe and add the vegetables in the center. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
9. Pour the sauce over the Lumpia and garnish with crushed peanuts.
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