Hello family and friends from all over the world. Welcome to my small kitchen. 😊
Do you love spring rolls or egg rolls (fried or fresh lumpia) as much as I do? My mama makes the best lumpia! She makes sure she gets my Papa’s and all of us her children’s two thumbs up, (a total of 16 thumbs) everytime! My Chinese grandmother (my dear Amah, Ng Meh) cooked lots of delicious and authentic Chinese cuisine that we all loved. My Filipina grandmother (my dear Lola Fely) had her own spotlight in the kitchen too. My Mama wants us to taste the best of both worlds. Now, it’s my time to make my own family experience the flavors of different generations combine into new forms to make traditional food of the past, present and future.
Original Filipino lumpia uses heart of a coconut tree (ubod). Our recipe uses mongo sprouts (togue) and other veggies readily available in the market, stir fried, wrapped and rolled in a homemade egg wrapper, drizzled with thick peanut-garlic sauce and topped with lots of crushed peanuts!
Did I hear you say, YUM? Then you must give this recipe a try. 😊
LUMPIA SARIWA (Vegetable Egg Rolls with Peanut-Garlic Sauce)
1. EGG WRAPPERS
2 large eggs
1/2 cup cornstarch
1/2 cup all purpose flour
1-1/4 cup water
1 tsp. salt
1 tsp. oil
Beat eggs until frothy. Dilute cornstarch and flour with water. Add cornstarch-flour solution, salt and oil to eggs. Mix well. Heat a nonstick pan on medium low heat. Brush with a little cooking oil. Give a quick stir then pour batter into pan using a small laddle. Tilt the pan in a rotating manner to spread the batter evenly to make a thin pancake-like wrapper. Cook until the sides separate from the pan. Repeat procedure for all the batter. Monitor the heat. The skillet is too hot if bubbles appear on the wrapper while cooking, maintain the low temperature. Makes about 15 wrappers.
2. VEGETABLE STIR FRY
1 head medium size cabbage
2 big carrots
2 bunches of green beans
1/2 kilo mongo sprouts
3 cloves of garlic, minced
1 medium size red onion, chopped
Fish sauce to taste
Chop cabbage, carrots and green beans in thin strips. Set aside. Saute garlic and onion in vegetable oil. Toss in veggies one kind at a time starting with carrots, toss then add cabbage, next beans and lastly the mongo sprouts. Season with fish sauce and pepper to taste. Toss well until cooked. Drizzle some sesame oil. Turn off heat. Drain using a colander, collect the drippings.
3. PEANUT-GARLIC SAUCE
Put the collected drippings of veggie stir fry in a heavy saucepan. Add about 3 cups water, soy sauce to taste, dash of pepper, 4 tablespoons brown sugar, 1/4 cup peanut butter (omit sugar if using sweetened peanut butter) and crushed garlic. Taste must be in a sweet, salty, peanutty and garlicky balance. Thicken using cornstarch slurry.
READY TO WRAP & ROLL: Wrap veggies and roll, pour sauce on top then sprinkle with crushed peanuts. Eat as many as you can! Enjoy as much as I do! 😋💖👌
Elaine’s note: To thicken a sauce or soup, you need to make a cornstarch slurry, which is a mixture of equal parts cornstarch and water. Dilute cornstarch in water then pour slowly into your sauce over low heat while mixing using a wire whisk. 👍