For the filling:
2 cups ubod or (alternatively sweet potato, cubed)
2 tbsp. fish sauce (patis)
1 1/2 cup carrots, julienned
1/2 cup water
1/2 cup peanuts, crushed
6 pcs. lettuce leaves
1/2 lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
3 tbsp. garlic, minced
1 pork cube
For the lumpia wrapper:
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
1/2 tsp salt
1 1/2 cups milk
For the lumpia sauce:
2 3/4 cups water
1/4 cup soy sauce
3/4 cup brown sugar
1/2 tsp. salt
1 cup unsalted peanuts, ground
1 head garlic (about 3 tbsp.), peeled and minced
3 tbsp. cornstarch
2 tbsp. peanut butter
1. Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions.
2. Add the pork and cook until color turns light brown. Put-in the pork cube and add 1/2 cup water then simmer until pork is tender.
3. Add the shrimps and ubod and cook for 5 minutes or until ubod is tender.
4. Add the tofu and cook for a few minutes. Add carrots and string beans.
5. Add the fish sauce and mix. Set aside.
1. Crack 2 eggs in a mixing bowl and beat.
2. Add milk and continue beating.
3. Add in salt and all purpose flour. Mix thoroughly.
4. Add the vegetable oil and mix well.
5. On a medium heat stove use a non-stick pan.
6. Spray the pan with oil or grease with butter.
7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly.
8. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture (no need to turn it over) and place in a flat plate. Set aside.
Wrapping the Filling:
1. Place the wrapper in a plate 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).
2. Close the wrapper by folding the wrapper just like an envelope and roll it on the side. Sealing it with a hints of water.
3. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
1. In a sauce pot over medium heat, combine 2 1/2 cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
2. In a bowl, combine cornstarch and the remaining 1/4 cup water. Stir until mixture is smooth.
3. Whisking vigorously, add cornstarch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.