Feel The Freshness: A Recipe of Your Favorite Lumpiang Sariwa

Rafael Reynante

If you're on a diet and looking for a lighter alternative to fried lumpia, learn to make this recipe.

Ingredients: For the lumpia:1/4 kilo pork, cut into 1/4 inch strips1/4 kilo shrimp, shelled, with the heads intact200g of tofu, cut into strips1/4 kilo cabbage chopped into strips1/4 kilo sitsaro (snow peas), strings removed2 singkamas, peeled and chopped into strips1 pack of lumpia wrappers1 medium-sized onion, chopped1 tomato2 cloves garlic, chopped finely2 heads of lettuce2 tbsp. cooking oil For the sauce:4 tbsp. soy sauce4 tbsp. sugar2 tbsp. flour or cornstarch, dissolved in water1/4 cup of ground peanutspinch of salt Procedure:Heat cooking oil until smoking point and sauté garlic, onion and tomatoes until tender.Add the tofu and cook until browned.Add pork until completely cooked.Add the shrimps. Crush the heads to release the juices, and cook the shrimps until pink.Allow the mixture to simmer, and add the cabbage, sitsaro, and singkamas. Make sure to not overcook the vegetables to keep them crispy. Allow mixture to cool.When mixture has cooled, arrange lumpia wrappers in a plate, and lay lettuce over the lumpia wrapper. Spoon the mixture over the lettuce and wrapper and wrap tightly, sealing it with a bit of water.In a separate saucepan, combine soy sauce, sugar, and dissolved cornstarch or flour and simmer under a low flame. Season with salt and add the ground peanuts.Spoon the sauce over the prepared lumpia and serve.Serves 4