LUMPIANG SARIWA

By Sube

Ingredients

• 1/2 pound ground pork
• 1 pound medium size fresh shrimp, peeled, deveined and chopped
• 2 tbsp minced garlic
• 1 onion, peeled and chopped
• 1 cup toge or bean sprouts
• 1/4 head green cabbage, chopped
• 1 singkamas, - sliced thinly (matchstick size)
• 1 camote, sliced thinly (matchstick size)
• 1 carrot, sliced thinly (matchstick size)
• 15 pieces green beans – ends removed and sliced thinly in an angle
• 2 cups ground peanuts
• Lettuce leaves
• FOR THE SAUCE;
• 2 tbsp soy sauce
• 1/2 cup brown sugar
• 2 1/2 cups water
• 1/2 pork seasoning powder
• 2 tbsp minced garlic
• 2 tbsp cornstarch dissolved in 4 tbsp water
• Bring all sauce ingredients to a boil in a small pot until liquid is reduced and becomes thick.
• WRAPPER
• 1 cup all purpose flour
• 2 eggs
• 1 1/2 cups milk
• salt and pepper
• 2 tbsp vegetable oil

Preparation

Step 1

FOR THE LUMPAI:
Saute onions and garlic for about 2 minutes then add ground pork and cook for about 3 minutes over medium to high heat. Stir occasionally to break down ground pork. Add shrimp and cook for another 30 seconds. Remove from the pan and set aside.
Add and heat about 3 tbsp of cooking oil to the pan and then lightly sauté the following-
Add cabbage, camote and carrots for about 2 minutes stirring occasionally over medium to high heat.
Add green beans and bean sprouts and cook for another minute. Add singkamas.
Add ground pork mixture back to the pan. Stir before you turn off stove.
Cool down and remove liquid before you use it as a filling to the lumpiang sariwa.
To assemble – lay one wrapper on a flat clean surface like a chopping board, plate or tray
Lay one lettuce leaf then add 3 tbsp of the mixture and sprinkle some ground peanuts.
Roll once away from you, tuck both ends to the center then continue to roll until sealed. You can drizzle sauce before serving or serve sauce on the side.

FOR THE WRAPPER:
In a mixing bowl, crack eggs and whisk.
Add milk while whisking and slowly add flour.
Mix thoroughly.
Stir in vegetable oil.
Season with salt and pepper.
Use a non stick pan or griddle – use medium heat.
Coat pan with cooking spray and ladle about ½ cup of the wrapper mixture into the pan. Tilt the pan to distribute the liquid evenly (like cooking pancakes)
Cook for about 10 seconds until solid (thin pancake consistency)
Use spatula to remove wrapper and transfer into a plate.
Repeat process until done.