Lumpiang Sariwa Vegetable Roll Recipe

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Ingredients:

Serving

vegetable filling
1 clove garlic, finely minced
1 small onion, finely chopped
2 tbsp vegetable oil
1/3 lb ground pork
1/3 lb shrimp, peeled, deveined and minced
2 tbsp fish sauce
1/2 lb green beans, french cut
1 small cabbage shredded, (approx 2 lbs)
1 large carrots , julienned
1 chayote , julienned
10 romaine lettuce leaves , cut into 2 horizontally
1/2 cup water
salt and pepper
wrap
2 large eggs
1/4 tsp salt
2 cups flour
2 cups milk
1/4 cup vegetable oil
sauce
1/4 cup sugar
1 tsp salt
6 tbsp soy sauce
1 cup water
1 tbsp cornstarch dissolved in 2 tbsp water
garnish/toppings
6-8 cloves garlic
1/2 cup peanuts

Directions:

VEGETABLE FILLING:
Saute garlic and onions in oil. Add pork and saute until fat begins to render. Add water, bring to a boil, reduce heat and cover. Simmer until pork is tender. Add shrimp and fish sauce and cook for 2 minutes. Add vegetables and stir-fry 5-10 minutes, adjust seasoning with salt and pepper. Drain in a strainer and cool.
WRAP:
Combine eggs and salt. Gradually add flour, alternating with milk. Beat with a whisk until smooth. Beat in oil gradually. Refrigerate batter 1 hour.
To cook, brush a nonstick pan with oil and place over low heat. Ladle in 2 tablespoons batter, swirl to cover pan and pour off excess. Cook until the wrapper can be lifted with a spatula without sticking (if batter bubbles, the pan is too hot). Turn and cook just to warm the other side. Set aside and cover with a towel to keep warm. You can also keep the wrappers in a tortilla warmer.
SAUCE:
Combine all ingredients in a small pot and stir until the sugar is dissolved. Simmer over low heat until the sauce thickens. Remove from heat and cover to keep warm. Transfer into a gravy boat just before serving.
GARNISH/TOPPINGS:
Remove the brown skin on the peanuts and pulse in a food processor or grinder until finely chopped. Transfer into a condiment dish or small bowl. Set Aside.
TO ASSEMBLE:
Place a lettuce leaf in the center of a wrapper. Add 2 tablespoons filling. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side. The edge of the lettuce will stick out. Seal edge with water. Wrap each lumpia in wax paper. Serve with sauce, minced garlic and chopped peanuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.74 Kcal (1343 kJ)
Calories from fat	142.39 Kcal
		% Daily Value*
Total Fat	15.82g	24%
Cholesterol	28.82mg	10%
Sodium	1066.31mg	44%
Potassium	1056.28mg	22%
Total Carbs	35.24g	12%
Sugars	8.39g	34%
Dietary Fiber	10.48g	42%
Protein	10.24g	20%
Vitamin C	32.3mg	54%
Iron	4.7mg	26%
Calcium	218.8mg	22%

Amount Per 100 g
Calories	65.34 Kcal (274 kJ)
Calories from fat	29.01 Kcal
		% Daily Value*
Total Fat	3.22g	24%
Cholesterol	5.87mg	10%
Sodium	217.22mg	44%
Potassium	215.17mg	22%
Total Carbs	7.18g	12%
Sugars	1.71g	34%
Dietary Fiber	2.13g	42%
Protein	2.09g	20%
Vitamin C	6.6mg	54%
Iron	1mg	26%
Calcium	44.6mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.9

Points
8

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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