Lumpiang Ubod Fresh Spring Rolls Recipe 415

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.

LUMPIANG UBOD (FRESH SPRING ROLLS) RECIPE - (4.1/5)

Steps:

• WRAPPERS: Whisk the eggs into the oil. Then add the cornstarch and salt, and whisk until well dissolved. Add the water to form a smooth batter. Ladle about 3 tablespoons of the batter onto a heated skillet and tilt the skillet so the batter forms a thin, even layer. Cook for 1 minute, then flip the wrapper over and cook on the other side for another minute. Set the wrapper aside. Repeat to make 14 more wrappers or until the batter is used up. FILLING: Heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the heart of palm or bamboo shoots and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and cook until the shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt and pepper and mix well. Remove from the heat and set aside. SAUCE: Combine all the sauce ingredients, except the peanuts, in a deep saucepan or wok over high heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside to cool. Lay a wrapper on a flat surface. Place a lettuce leaf on the wrapper, so that part of the leaf extends beyond the edge of the Wrapper. Place 3 tablespoons of the filling at the edge of the wrapper, then fold one end in and roll it up.