Feel The Freshness: A Recipe of Your Favorite Lumpiang Sariwa

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

For the lumpia:
1/4 kilo pork, cut into 1/4 inch strips
1/4 kilo shrimp, shelled, with the heads intact
200g of tofu, cut into strips
1/4 kilo cabbage chopped into strips
1/4 kilo sitsaro (snow peas), strings removed
2 singkamas, peeled and chopped into strips
1 pack of lumpia wrappers
1 medium-sized onion, chopped
1 tomato
2 cloves garlic, chopped finely
2 heads of lettuce
2 tbsp. cooking oil
For the sauce:
4 tbsp. soy sauce
4 tbsp. sugar
2 tbsp. flour or cornstarch, dissolved in water
1/4 cup of ground peanuts
pinch of salt
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