YOUR SHOPPING LIST:

Green Beans

Carrots

Celery

Jicama or Singkamas

Sweet Potatoes or Kamote

Chickpeas or Garbanzos

Cabbage

Pork or Chicken or Shrimp

Chicken Broth

Loose leaf lettuce or iceberg lettuce

Lumpia Wrapper - Crepe

Lumpia Sauce

IN THE PANTRY:

Garlic

Onion

Salt

Ground Pepper

Cooking Oil

INGREDIENTS

2 cups equivalent diagonally sliced Green Beans

2 cups equivalent diagonally sliced Carrots

2 cups equivalent diagonally sliced Celery

2 cups equivalent diagonally sliced Sweet Potatoes or Kamote

2 cups equivalent diagonally sliced Jicama or Singkamas

1 cup precooked or canned Chickpeas or Garbanzos

2 cups equivalent shredded Cabbage

1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces

1/2 cup Chicken Broth, unsalted

3 cloves Garlic, minced

1 medium Onion, chopped

3 tablespoons Salt

2 teaspoons Ground Pepper

Cooking Oil for sauteing

1 head Loose leaf lettuce or iceberg lettuce, for wrapping

Lumpia Wrapper - Crepe

Lumpia Sauce

Fresh Lumpia

Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.

Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let
the veggies cook for 3 more minutes.

Add the rest of the veggies, except the cabbage and the rest of the broth, then season with
salt and pepper.

Cover and bring to a boil. Cook for 5 minutes.

Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage.
Strain, then set aside while you prepare the wrapper and cook the sauce.

Make the lumpia wrapper.

Cook the lumpia sauce.

To assemble, lay the lumpia wrapper, put a piece of the loose leaf lettuce on top, add 3
tablespoon cooked vegetables and wrap with part of the lettuce sticking out.

To serve, the sauce goes on top of the lumpia, then topped with ground peanuts.

BENG'S TIPS

Buy the curly leaf lettuce instead of the regular loose leaf lettuce if you could find them.
They are more appealing especially if you are to serve this as a party dish.

Do not overcook the vegetables, the singkamas and celery should still be crunchy however, the carrots and sweet potatoes are cooked a little bit more.

The cooked vegetables should be thoroughly strained before wrapping so it does not soak
the wrapper.

Wrap the individual Lumpiang Sariwa on wax paper to keep it fresh. Refrigerate if you are
not to eat them right away, then microwave before serving.

YOUR SHOPPING LIST:

Peanuts

Peanut Butter (optional)

IN THE PANTRY:

Garlic

Soy Sauce

Salt

Ground Pepper

Sugar

Tapioca Starch or Cornstarch

INGREDIENTS

3 tablespoons Soy Sauce

1/2 cup Sugar

3 tablespoons Tapioca Starch or Cornstarch

2 1/2 cups Water

1/2 teaspoon ground pepper

1 tablespoon Peanut Butter (optional)

1-2 cups Peanuts, toasted and ground

4 cloves Garlic, minced finely

PREPARATION TIME : 5 minutes

COOKING TIME : 5 minutes

1 Mix all the ingredients together, excluding the peanuts and garlic.
2 Cook over medium heat until thick.
3 Remove from heat, then add the minced garlic.
4 Serve with ground peanuts over any fresh lumpia.

BENG'S TIPS

Adding a tablespoon of peanut butter on the sauce gives a more peanut-flavored sauce
and saves you on adding a lot of ground peanuts.

Not all people like the fresh garlic taste (and garlic breath) so it is a good idea to serve
the minced garlic on the side instead of adding in the sauce.

Fresh Garlic tends to go rancid, so only add them to the sauce that will be served within
the day.

I like using Tapioca Starch instead of cornstarch because the sauce retains its spreading
consistency, whereas the cornstarch tends to make the sauce lumpy and paste-like once
it cools down.

Lumpiang Sariwa
Serves 10
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min

Nutrition Facts
Serving Size
264g
Servings
10
Amount Per Serving
Calories 194
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg
11%
Sodium 202mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 3g

12%
Sugars 14g
Protein 8g
Vitamin A
44%
Vitamin C
13%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
1. FILLING
2. 1 Cup chicken
3. 1/2 Cup Shrimp
4. 1 Medium size onion
5. 3 cloves of garlic
6. 1 Bunch of lettuce
7. 1 Cup carrots, thin strip
8. 1 Cup green beans, cut diagonally
9. 1 Cup jicama (singkamas) , thin strip
10. 1 Cup heart of palm (ubod ng niyog) thin strip
11. 1 Tablespoon sugar
12. Cooking oil
13. Salt and pepper
14. SAUCE
15. 2 Cups water

16. 1/2 Cup brown sugar

17. 3 Tablespoon soya sauce
18. 3 Tablespoon corn starch
19. 3 Tablespoon water
20. Pinch of salt
21. WRAPPERS
22. 1 Cup Flour
23. 1 Egg, beaten
24. 1 Tablespoon oil
25. 1 1/2 Cup water
26. Pinch of salt
27. TOPPINGS
28. 5 cloves of garlic
29. 4 Tablespoon water
30. Pinch of salt

Instructions
1. FILLING
2. Heat oil in a frying pan, saute the garlic and onions.
3. Add the chicken strips. Cook for 3 minutes or until tender.
4. Add shrimps and simmer for a few minutes or shrimps turn pink.
5. Add vegetables and stir-fry for about 5 to 10 minutes,
6. Season with salt, pepper and sugar, simmer for another minute.

7. Set aside and let it cool.

8. WRAPPERS
9. Beat the egg in a mixing bowl.
10. Add water, salt and oil while beating.
11. Slowly add the flour then mix thoroughly.
12. Pour the mixture through a mesh strainer to remove the lumps.
13. Turn the stove on to medium heat and put the non-stick pan in place
14. Grease the pan with oil or butter.
15. Pour about 1/2 cup of mixture and tilt the pan to spread evenly.
16. Cook until the side part of the mixture separates from pan.
17. Remove the crepe and place in a flat plate. Set aside.
18. SAUCE
19. In a saucepan, pour the water and brown sugar, bring to a boil.
20. Dilute the cornstarch in water and pour in the saucepan.
21. Add soya sauce and salt, mix well until the mixture gets thick.
22. TOPPINGS
23. Add minced garlic and salt in water.

Notes
1. To serve ;
2. On a plate, place one piece of wrapper.
3. Place a lettuce leaf in the center of a wrapper.
4. Add 2 tablespoon of filling and place over the lettuce leaf.

5. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side
6. Pour the sauce over the wrapped and garnish with minced garlic in water.

Cooking Tips
1. Do not overcooked the vegetables.
2. Use non-stick pan in making wrappers.
By pinoyhapagkainan