Lumpiang Sariwa by Carol Elep
Ingredients:
Lumpia Sariwa Filling
1/2 cup minced pork
1/4 cup shrimp, chopped
1/4 cup cooked ham, chopped
2 medium carrots, shredded
half a head of cabbage, shredded
1 can of water chestnuts or 12 medium size jicama (singkamas), shredded
1 cup baguio beans, shredded
1 large onion, minced
1 head garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
cooking oil
Salt and pepper to taste
Lumpia Sariwa Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; pulped
Procedures:
Cook the Filling:
1. In a saucepan, heat the oil and saute garlic and onion.
2. Add ground pork, ham and shrimp. Simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt and pepper according to taste. Set aside.
Lumpia Sariwa Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
2. Boil in a very low fire, stirring occasionally until the sauce thickens.
3. Add the garlic. Set aside.
Making up the lumpia:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts. Be generous with the garlic topping as it gives the fresh lumpia a piquant taste.
Lumpiang Sariwa
Photo by Bless Mercado