Lumpiang Sariwa

Lumpiang Sariwa is a Manila-style fresh spring roll. It is roughly the size of a hand roll, an egg crepe-like wrapper containing slivers of stir-fried vegetables such as string beans, carrots, and sweet potatoes. 

Ingredients:

Veggies:

• 1/2 k pork, sliced thinly
• 200 g carrots, julienne
• 200 g baguio beans (green beans), sliced diagonally
• 250 g sweet potatoes, cubed
• 300 g cabbage, shredded
• 100 g chinese lettuce (optional)
• 1 tofu , cubed
• 300 g mixed seafood
• 1 medium onion, minced
• 1 tbsp garlic, minced
• 1 chicken cube
• 2 tbsp soy sauce
• 1 tbsp fish sauce

Sauce:

• 2 C water
• 1/2 brown sugar
• 1 tbsp soy sauce
• 1 chicken cube
• 1 tbsp garlic, minced
• 1 tbsp garlic, granules
• 2 tbsp cornflour
• salt to taste

Wrapper:

• 2 c plain flour
• 2 eggs
• 1/2 tsp salt
• 1 1/2 milk (fresh)
• 3 tbsp butter, melted

Procedure:

Veggies:

• Sautee garlic and onions.  Add in the pork and seafood mix.  Stir until the meat si cooked. Add the chicken cube dissolved in 2 tbsp warm water.  Stir in the soy sauce and fish sauce.  Put in the veggies except for the lettuce.  Stir until cooked.  Add water if you need to.

Sauce:

• Whisk all the ingredients onto a saucepan before applying fire.  Make sure that the cornflour is completely dissolved. 
• Bring to a boil until thick enough to your liking.

Wrapper:

• Whisk all the ingredients in a bowl just like how you prepare the batter for your pancakes.  Spray oil on your non stick pan.  Pour 1 c of the batter onto a pan and move the pan a little making sure that the batter is well spread onto it.  Remove the wrapper carefully from the pan when the top is dry. 
• Put wrapper in a big plate.  Place the lettuce halp on top of the edge.  Put the veggie and wrap.
• Pour the sauce on top and sprinkle with nuts (peanuts, cashew nuts or any nut that you fancy).