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Ingredients
- Serves 4 people
120 g cornstarch
60 g flour
5 g sugar
240 ml milk
7 ml vegetable oil
2 eggs (one whole egg, and one egg yolk)
0.4 g of salt
lumpia sauce:
500 ml water
80 g brown sugar
20 ml soy sauce
2 g grated ginger
0.4 g salt
0.72 g ground black pepper
10 g cornstarch dissolved in 60 ml water
3 cloves garlic (minced finely)
1/2 medium cabbage (shredded)
lumpia filling:
30 ml cooking oil
4 cloves garlic (minced)
1 medium onion (sliced)
250 g ground pork
30 ml oyster sauce
30 ml fish sauce
0.1 g ground black pepper
150 ml water
250 g medium shrimps (shelled & deveined)
2 pcs sweet potatoes (julienned)
1 large carrot (julienned)
100 g green beans (sliced diagonally)
1/2 medium cabbage (shredded)
Lumpiang Gulay
Lumpiang Gulay, or fried vegetable spring rolls, come in various forms but in this recipe, we’re serving them up as Lumpiang Sariwa - a type of vegetable spring roll enveloped in a crepe-like wrapper that’s eaten unfried or ‘fresh’. The filling is a combination of stir-fried vegetables but if you want to make the spring rolls more substantial, you can always add in your choice of meat, shrimp or tofu. Top the rolls with crushed peanuts and serve them with a side of sweet and salty sauce for a delicious snack.
- Medium
- 30 min
- 50 min
- 15 min
- 3 steps
- 30 Ingredients
- Medium
- 3 steps
- 30 Ingredients
- 30 min
- 50 min
- 15 min
Instructions
-
Prepare and cook the lumpia crepe wrapper
- Combine cornstarch, flour, sugar and salt in a large mixing bowl. Slowly pour in the milk while whisking continuously.
- In another bowl, crack one whole egg and separate the egg yolk from the egg white - we will only need the egg yolk.
- Next, crack another egg and combine with the egg yolk.
- Add 7ml of vegetable oil to the egg mixture and beat until all the ingredients are well incorporated.
- Strain the batter to remove any lumps, and set it aside.
- Next, lightly grease a crepe pan with oil over moderate heat and pour in 120ml of the batter, tilt and swirl the pan. Cook for 2-3 mins.
- Flip and cook for another minute. Set it aside after it is ready.
- Repeat steps to cook more wrappers
-
Make the lumpia sauce
- In a small bowl, mix 10g of cornstarch with 60ml of water, and set the slurry aside.
- In a small sauce pot, combine 500ml water, 80g brown sugar, 20ml soy sauce, 2g grated ginger, 0.4g of salt and 0.72g of ground black pepper.
- Heat over medium heat and until it is boiling, and stir.
- Next, lower heat and add the slurry and allow it to thicken.
- After it has thickened, remove from heat and add the minced garlic
-
Cook the lumpia filling
- Heat 30ml oil in a wok for 3 to 4 minutes.
- Saute the garlic, onions and pork, and cook until the meat has turned light brown,
- Season with oyster sauce, fish sauce and black pepper, and pour in the water and boil for 5 minutes.
- Next, add in the shrimp and stir briefly,
- Toss in the sweet potato, cover pan with the lid and cook for 5 minutes,
- Add the carrots and green beans, and cover the pan with the lid and cook for 2 minutes.
- Lastly stir in the shredded cabbage and cook for another minute.
Plate and Serve!
Drain out the excess moisture of the filling before assembling. Fill the lumpia wrapper with the filling and roll them tightly. Top it with crushed peanuts and serve it with a side of the delicious lumpia sauce
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Ingredients
- Serves 4 people
-
120 g cornstarch
-
60 g flour
-
5 g sugar
-
240 ml milk
-
7 ml vegetable oil
-
2 eggs (one whole egg, and one egg yolk)
-
0.4 g of salt
-
lumpia sauce:
500 ml water
-
80 g brown sugar
-
20 ml soy sauce
-
2 g grated ginger
-
0.4 g salt
-
0.72 g ground black pepper
-
10 g cornstarch dissolved in 60 ml water
-
3 cloves garlic (minced finely)
-
1/2 medium cabbage (shredded)
-
lumpia filling:
30 ml cooking oil
-
4 cloves garlic (minced)
-
1 medium onion (sliced)
-
250 g ground pork
-
30 ml oyster sauce
-
30 ml fish sauce
-
0.1 g ground black pepper
-
150 ml water
-
250 g medium shrimps (shelled & deveined)
-
2 pcs sweet potatoes (julienned)
-
1 large carrot (julienned)
-
100 g green beans (sliced diagonally)
-
1/2 medium cabbage (shredded)
Nutrition
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