For the filling:
2 tbsp vegetable oil
1 large white onion, sliced thinly
4 garlic cloves, minced
1 large sweet potato (about 200g), peeled and julienned
200g heart of palm (Ubod) or bamboo shoots, julienned
1 large carrot (about 200g), peeled and julienned
200g green beans, thinly sliced diagonally
64g dried wood ear mushrooms (Taingang Daga) or black fungus, soaked in hot water for 10 minutes, julienned
200g firm tofu (Tokwa), sliced into 2” sticks measuring ¼ by ¼ by 2inches (0.6 cm × 0.6 cm × 5 cm)
128g mung bean sprouts (Togue), rinsed and drained
1 tbsp soy sauce
30ml oyster sauce
64ml vegetable or chicken stock, or water
½ tsp salt
½ tsp pepper
For the spring onion crepe:
128g corn starch
128g all-purpose flour
2 eggs
256ml water
1 tbsp vegetable oil
32g finely chopped spring onions
5g salt
For the sauce:
64g sugar
32ml soy sauce
256ml water (separate 32ml for slurry)
3 tbsp cornstarch mixed 32ml water to make a slurry
2 tbsp garlic, minced finely
For assembling the dish:
14 Amandine lettuce leaves (Lollo Rosso, or any curly lettuce)
14 stalks fresh coriander, washed and roots removed
64g crushed peanuts (any kind of roasted peanuts can be used)
1 tsp minced garlic
Optional: 14 pcs blanched spring onion leaves
Serve the Lumpiang Sariwa with the sauce.