Lumpiang Sariwa: The Filipino Fresh Spring Roll You Need To Know About

Directions

• Filling
• Heat oil in a wide pan over medium heat. Saute the onions and garlic until they are soft.
• Add the ground pork and cook for 3 minutes, stirring often to break up any lumps. The pork should be lightly browned.
• Add fish sauce and ground black pepper to taste.
• Then put in the carrots, turnips, and beans. Cook for 2 minutes while stirring.
• Add the firm tofu, stir it around gently, and cook for 3 more minutes.
• Mix in the cabbage and wansoy leaves. For 2 minutes, stir. Add garlic powder to the dish.
• Turn off the heat. Let it cool and set aside.
• Wrapper
• Crack two eggs into a bowl and whisk them. Add oil to it. Whisk gently. Pour the milk and add salt. Whisk.
• Mix cornstarch and flour together until no lumps are visible.
• Heat a nonstick crepe pan over medium heat. Brush a small amount of butter on the pan.
• Pour in a portion of the mixture (about 1/2 cup) and tilt the pan in a circular motion to distribute evenly throughout the pan.
• Cook for 2 to 3 minutes, or until the mixture is dry and not sticking to the pan.
  Repeat for the remainder of the mixture.
• Place the wrappers on a plate. Place aside.
• Sauce
• Mix 2 cups of water, soy sauce, brown sugar, cornstarch, and salt in a saucepan.
• Mix until well-incorporated. Set the heat on the stove to medium.
• Bring to a boil while stirring often.
• Keep cooking for 3 minutes, or until the sauce thickens. Set aside.
• Assemble
• Separate the lettuce leaves and wash them well under cold water that is running. Drain well.
• Place a wrapper and a lettuce leaf on a plate or other flat surface.
• Put about 1/2 cup of filling in the middle of the wrapper and fold the sides over it.
• Starting at the bottom, fold the wrapper into the middle, and then fold the sides over the filling.
• On top of the lumpia, pour sauce and sprinkle crushed peanuts. Serve, and enjoy!