Lumpiang Sariwa / Hubad
- 2 tablespoons soya oil
- 2 pieces tokwa (2"x2" bean curd), cut into 1/4”x1” strips, season with salt or patis to taste
- 2 tablespoons atsuete oil
- 1 tablespoon minced garlic
- 1 piece medium onion chopped
- 100 grams fresh shrimps, peeled
- 1 piece small carrot, peeled and julienned
- 100 grams Baguio beans (chicharo or French beans will do), remove tips and cut into thin strips
- 1/2 kilo green papaya (or cabbage), peeled and grated
- 1 cup (210g can) Garbanzos drained
- salt (or patis / fish sauce) and pepper to taste
- 250 grams Chinese bean sprouts, washed and drained
- Romaine lettuce, big outer leaves, washed (apportion 1 piece per person)
- 250 grams spicy peanuts, crushed coarsely wansuy / cilantro for garnish
Ingredients for Brown Sauce
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons MAYA Cornstarch
- 1 ½ cups water
Prepare Lumpia Mix
Heat pan/wok and add soya oil.
Fry tokwa strips till light brown. Season with a little salt and pepper. Set aside.
In the same pan, add achuete oil and sauté garlic and onion then add shrimps.
Add carrots, beans and papaya. Keep cooking for 2-3 minutes.
Add garbanzos and fried tokwa. Season with salt/patis. Stir and mix thoroughly. Take note not to overcook vegetables.
Add bean sprouts last when heat is turned off. Prepare brown sauce.
In a saucepan, combine sugar, soy sauce, cornstarch and 1 ½ cups water. Stir well till cornstarch is dissolved. Heat and bring to a boil.
To assemble: Place a lettuce leaf on a plate. Put approximately 1 cup of the cooled cooked lumpia mix. Roll. Pour some brown sauce into it. Sprinkle some crushed peanuts and top with wansuy/cilantro.
Note: This lumpia mix can be used as a filling for fresh spring roll (lumpiang sariwa) or fried lumpia. The mix of fresh vegetables is flexible, depending on one’s preference. Pork, chicken or shrimps can be added accordingly, or if a strict vegan dish is desired, then just avoid the meats.