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Lumpiang Sariwa
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 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
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
