Try out something new with this vegetable recipe. This fresh vegetable lumpia may take you a while to prepare, cook, and assemble but it will be worth with every bite.
INGREDIENTS:
Ingredients for egg wrapper:
1 cup flour
1 egg
2 cups water
1 tsp MAGGI MAGIC SARAP
1 tsp sugar
butter for frying
Ingredients for Vegetable Lumpia:
2 tbsp cooking oil
2 tbsp chopped onion
100g pork, sliced
100g shrimp, chopped
2 cups sliced singkamas
1 cup sliced carrots
1 cup sliced camote
2 cups sliced cabbage
½ cup garbanzos
1 satchet MAGGI MAGIC SARAP 8g
patis to taste
sugar to taste
Combine together in a bowl:
1 cup crushed chicharon
¼ cup sugar
½ cup chopped roasted peanuts
Ingredients for lumpia sauce:
½ cup brown sugar
2 cups water
1 tsp MAGGI MAGIC SARAP
salt to taste
¼ cup flour
PROCEDURE
Prepare egg wrapper by combining flour, egg and water. Whisk very well until mixture is fully incorporated. Season with MAGGI MAGIC SARAP and sugar. Slightly butter a frying pan. Scoop ¼ cup of the prepared mixture and pour onto the buttered pan. Swirl pan to spread and thin the mixture. Wait for the mixture to lift away from the pan before turning on the other side. Stack the prepared wrapper into a pile for later use.
Meanwhile prepare the filling by heating oil in a sauté pan. Add onion and cook until limp. Stir in pork and shrimp, cook until pork turns white and shrimp turns pink in color.
Add vegetables one at a time, with 1 minute interval after each addition. When vegetables are fork tender, add garbanzos. Season with MAGGI MAGIC SARAP, patis and sugar to taste. Remove from heat. Set aside to cool.
Prepare sauce by melting sugar in a thick sauce pan. Pour in water. Season with MAGGI MAGIC SARAP and salt. Thicken sauce with flour until desired consistency is achieved.
To assemble lumpia, spoon 3-4 tbsp of prepared vegetable onto the egg wrapper. Top with the chicharon-peanut mixture. Roll into a log and serve with the prepared lumpia sauce.
Source: Nestle Club