| Fresh Lumpia |
 |
Purple
Yam (Ube) Wrapper
1 cup all purpose flour
1 cup rice flour
1⁄2 cup purple yam flour 2 eggs
1 1⁄2 cups coconut milk
2 tsp salt |
| Sift
flours together in a mixing bowl. In a separate bowl, beat the
eggs and mix with coconut milk and salt. Add to the flour and
mix thoroughly. If batter is too thick, thin with water until
you get the consistency of heavy cream. Heat an 8-inch, non-stick
pan over medium heat. Pour 4 tbs of the batter into the pan
and quickly rotate the pan spreading a thin layer of batter.
Cook for a couple of minutes and invert the wrapper with a spatula.
Cook for another 30 sec. Slide the wrapper from the pan to a
plate. Cook the rest of the batter and stack the wrappers in
a circular manner. |
|
Lumpia
Filling
1 bundle of asparagus, peeled and thinly sliced
1⁄2 Napa cabbage
2 cups beansprouts
1 carrots, peeled
1 jicima (singkamas)
12 pcs snowpeas 2 leeks
12 fresh shiitake mushrooms
3 cloves garlic, minced
3 tbsp canola or peanut oil |
| Slice
vegetables (matchstick size). Combine all the vegetables and
stir fry with the garlic in a largle skillet or wok. Season
with fish sauce and black pepper. |
|
Peanut
Sauce
1 cup peanuts, roasted and ground
1 lemongrass, minced
3 shallots, minced
2 inch ginger, minced
1 tbsp peanut oil 1 cup coconut milk
1 tbsp chili sauce
1 tbsp soy sauce
1 tbsp fish sauce |
| Lightly
brown the lemongrass, shallots, and ginger in a small pot with
peanut oil. Add the peanuts and coconut milk. Simmer for 5 minutes.
Season with the chili sauce, soy sauce and fish sauce. |
|
| To
assemble: Wash, dry and select lettuce leaves (lollo rosso, red oak,
baby romaine recommended). Lay out wrapper on plate. Arrange leaves
on edge of wrapper. Put filling and fold wrapper. Pour peanut sauce
on lumpia and serve. |
|
