FRESH EGGROLL (Lumpia-Sariwa)
serves 4-5
Ingredients:
- 1 kilo coconut ubod
- 1/4 kilo fresh shrimps
- 1/4 kilo pork (small cube)
- 1 medium sized onion
- 4 cloves garlic minced
- a few sprigs of kintsay
- 1 medium size carrot (thin strips)
- 2 tbsp. cooking oil, patis, vetsin, salt
- 20-25 pcs. lumpia wrappers
- 1/2 cup chooped peanut
- 1 head garlic (minced)
- lettuce (tagalog)
- wax pepper (cut 5"x6")
- lumpia sauce
What to Do:
Cut ubod into thin strips.
Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown
Add onions, shrimps, and pork.
Stir and add patis.
After 3 minutes add 1/2 cup water.
Boil until dry.
Add 1 cup water with shrimp juice, and kintsay.
When mixture boils, add ubod and carrots.
Cover and let boil until done.
Drain.
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5"x6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf.
Brush with lumpia sauce
Sprinkle chopped peanut (mixed with a little sugar)
Put in 2-3 tablespoons of the cooked mixture.
Roll with one end closed, the lettuce leaf protruding in open end.
Wrap with wax paper.
Serve with brown sauce and minced garlic.
Tapos!
