LUMPIANG SARIWA

Ingredients

2 tablespoons soya oil

2 pieces tokwa (2x2 bean curd), cut into 1/4”x1” strips, season with salt or patis to taste

2 tablespoons atsuete oil 1 tablespoon minced garlic 1 piece medium onion, chopped 100 grams fresh shrimps, peeled 1 piece small carrot, peeled and julienned

100 grams Baguio beans (chicharo or French beans will do), remove tips and cut into thin strips

1/2 kilo green papaya (or cabbage), peeled and grated 1 cup (210g can) garbanzos, drained salt (or patis / fish sauce) and pepper to taste

250 grams Chinese bean sprouts, washed and drained

Romaine lettuce, big outer leaves, washed (apportion 1 piece per person)

250 grams spicy peanuts, crushed coarsely wansuy / cilantro for garnish Ingredients for brown sauce 1/2 cup brown sugar 2 tablespoons soy sauce 2 tablespoons Maya cornstarch 1 1/2 cups water

Procedure for lumpia mix:

1. Heat pan/wok and add soya oil. 2. Fry tokwa strips till light brown. Season with a little salt and pepper. Set aside.

3. In the same pan, add achuete oil and sauté garlic and onion then add shrimps.

4.Add carrots, beans and papaya. Keep cooking for 2-3 minutes.

5. Add garbanzos and fried tokwa. Season with salt/patis. Stir and mix thoroughly. Take note not to overcook vegetables.

6. Add bean sprouts last when heat is turned off. Prepare brown sauce.

Main Instructions

1. In a saucepan, combine sugar, soy sauce, cornstarch and 1 ½ cups water. Stir well till cornstarch is dissolved. Heat and bring to a boil.

2. To assemble: Place a lettuce leaf on a plate. Put approximately 1 cup of the cooled cooked lumpia mix. Roll. Pour some brown sauce over it. Sprinkle some crushed peanuts and top with wansuy/cilantro. Note: This lumpia mix can be used as a filling for fresh spring roll (lumpiang sariwa) or fried lumpia. The mix of fresh vegetables is flexible, depending on one’s preference. Pork, chicken or shrimps can be added accordingly, or if a strict vegan dish is desired, then just avoid the meats.