Lumpiang Sariwa

Name: Lumpiang Sariwa
Total time: 50 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 8 fresh lumpia wrappers (soft crepes); 1/2 lb small shrimp, peeled and chopped; 2 cups jicama (singkamas), julienned; 1 cup green beans, thinly sliced; 1 large carrot, julienned; 1 cup firm tofu, cubed and lightly fried; 4 cloves garlic, minced; 1 medium onion, diced; 8 leaves green or butter lettuce; 1/2 cup brown sugar; 1/4 cup soy sauce; 1 cup water; 2 tbsp cornstarch; 1/4 cup crushed roasted peanuts

Fresh, unfried spring rolls packed with sautéed vegetables and shrimp, wrapped in a soft crepe and drizzled with sweet garlic-peanut sauce.

50 minutes

Serves 1

Appetizer

Contains common allergens

Dairy Peanut Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Heat a little oil in a wok over medium-high, sauté the garlic and onion for 2 minutes, then add the shrimp and cook for 2 minutes until pink.

2
Add the jicama, carrot, and green beans, stir-fry for 6-8 minutes until crisp-tender, then fold in the fried tofu, season lightly, and let the filling cool slightly.
3
For the sauce, whisk the brown sugar, soy sauce, and water in a small saucepan, bring to a simmer, then stir in the cornstarch slurried with a splash of water and cook for 2-3 minutes until thick and glossy.
4
Lay a lumpia wrapper flat, place a lettuce leaf in the center, then spoon a generous line of the vegetable filling onto the lettuce.
5
Fold the bottom edge up over the filling, then fold in the sides and roll snugly into a cylinder, leaving the top open.
6
Stand each roll seam-side down, spoon the warm sauce generously over the top, sprinkle with crushed peanuts, and serve fresh.

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