Lumpiang Sariwa Recipes

LUMPIANG SARIWA RECIPE

Steps:

• Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth.
• Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
• Add ¼ cup batter. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 30 to 40 seconds.
• When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip and cook the other side of the wrap until top is firm and dry.
• Gently slide it onto a plate when done. Repeat with remaining batter, spray pan with nonstick cooking spray in between to keep the wrap from sticking.
• In a pan over a medium heat, saute onions and garlic.
• Add in carrots and celery. Add ubod and soy sauce.
• Lower heat, cover and cook for about 10 to 15 minutes or until ubod and carrots are tender. Season with salt and pepper to taste.
• Remove from pan and drain off oil and juices.
• Lay down a fresh crepe on a plate.
• Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
• Fold the sides to make a roll. Set aside.
• In a sauce pan over medium heat, put 2-1/2 cups of the water, soy sauce, brown sugar and salt. Mix.
• Stir regularly as the mixture is brought to a boil.
• Add garlic and peanuts when the sugar is dissolves and cook for another 2 to 3 minutes.
• In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
• Whisk vigorously then put corn starch mixture into the pan with soy sauce mixture.
• Stir regularly until the mixture thickens.
• Add peanut butter and stir until it dissolves into the sauce.
• Pour sauce over lumpiang sariwa.
• Serve and enjoy.

FRESH LUMPIA WRAPPERS

Steps:

• 1. Whisk together the flour, egg, and 1 cup water until very smooth.
• 2. Heat an 8- or 10-inch nonstick skillet over medium heat. When a drop of water skitters across the surface before evaporating, add a little oil-just a teaspoon or so. Ladle about 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl.
• 3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over). Repeat with the remaining batter. If you like, keep the wrappers warm, covered, in a 200°F oven, for up to an hour before filling and serving.

LUMPIANG SARIWA (FRESH LUMPIA)

Steps:

• Prepare the following, adding them to the same medium bowl as they are completed: Peel and cut 1 medium carrot into 2 1/2-inch long matchsticks (3/4 cup). Trim 1/2 medium red bell pepper and cut into 2 1/2-inch long matchsticks (1/2 cup). Trim the stem ends from 3 ounces green beans, then cut crosswise on a slight diagonal into 1 1/2-inch long pieces (3/4 cup).
• Prepare the following, keeping them separate: Peel and cut 1 medium sweet potato into 2 1/2-inch long matchsticks (1 1/2 cups). Cut 1/8 medium head cabbage into fine shreds (1 1/2 cups). Thinly slice 1 large celery stalk crosswise on a slight diagonal (scant 1 cup). Peel, halve, and thinly slice 1 medium shallot (1/2 cup). Finely chop 2 garlic cloves (1 1/2 teaspoons).
• Coarsely chop 2 fresh cilantro sprigs until you have 1 tablespoon. Place in a small bowl. Add 1 tablespoon plus 1 1/2 teaspoons oyster sauce, 1 1/2 teaspoons fish sauce, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon MSG if using.
• Trim the ends from 1 1/2 Chinese sausages, then thinly slice crosswise on a slight diagonal. Cut 4 ounces small shrimp in half crosswise, or medium shrimp into 3 pieces.
• Heat 1 1/2 tablespoons canola oil in a large high-sided skillet or wok over medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until starting to brown, about 1 1/2 minutes. Add the sausage and shrimp and cook until the shrimp are halfway cooked and starting to turn opaque, about 1 1/2 minutes.
• Add the sweet potatoes and cook until al dente (with a slight bite), about 2 minutes. Add the green beans, carrots, and bell pepper and cook until translucent and slightly caramelized, 4 to 5 minutes. Add the cabbage, celery, and cilantro mixture. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
• Transfer the filling to a large colander or fine-mesh strainer set over a bowl or plate. Let drain and cool to room temperature while you make the sauce and wrappers.
• Bring 2 cups of the water to a boil in a small saucepan over medium-high heat. Meanwhile, finely chop 3 large garlic cloves (1 tablespoon). Stir the remaining 1/3 cup water and 2 tablespoons cornstarch together in a small bowl until the cornstarch is dissolved.
• Add the garlic, 1/2 cup packed brown sugar, and 1/3 cup soy sauce to the boiling water. Simmer for 5 minutes. While whisking constantly, add in the cornstarch mixture and whisk until smooth. Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 3 to 5 minutes. Add 2 teaspoons black pepper and 1 teaspoon kosher salt and whisk to combine. Remove the saucepan from the heat and let cool until warm or room temperature, the sauce will thicken as it cools.
• Place 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Place 2 cups cold water, 1/4 cup canola oil, and 2 large eggs in a large bowl and whisk until combined.
• While whisking constantly, slowly add the flour mixture into the egg mixture and whisk until smooth.
• Lightly coat a 9 or 10-inch nonstick frying pan with cooking spray and heat over low heat for a few minutes. Pour in 1/2 cup of the batter and immediately pick up the pan and gently swirl to coat the pan evenly with batter. Cook until the edges of the wrapper are pulling away from the pan and the top is firm and dry, about 2 minutes.
• Gently slide the wrapper onto a plate or cutting board. Repeat cooking the remaining batter, coating the pan with cooking spray and stirring the batter before each use. Stack the wrappers, keeping them covered with a damp cloth to keep from drying out.
• Coarsely chop 1/3 cup roasted, salted peanuts. Separate the leaves from 1 small head bib lettuce.
• To assemble, place 1 lettuce leaf on the top half of a wrapper, letting some of the leafy end extend over the top. Spoon 1/3 cup of the filling onto the lettuce. Fold the bottom half up over the filling, then fold both sides in over the middle. Place on a serving platter. (You might have a little filling leftover, enjoy in the extra lettuce leaves.)
• Drizzle the lumpiang with the sauce and sprinkle with the peanuts (or serve the sauce and peanuts in bowls on the side for people to garnish themselves).