INGREDIENTS:
- 4 tbsp canola oil
- 3 cloves garlic, crushed
- 1 pc medium white onion, sliced
- 1/2 cup pork kasim, thinly sliced
- 150 g medium shrimp, peeled and sliced
- 4 cups ubod, strips
- 1/2 cup carrot, strips
- 1 cup singkamas, strips
- 1/4 tsp ground pepper
- 2 tbsp fish sauce
- 1 cup water [lumpia sauce]
- 1/4 cup soy sauce [Lumpia sauce]
- 1/2 cup brown sugar [Lumpia sauce]
- 2 cloves garlic, crushed [Lumpia sauce]
- 1 tbsp cornstarch, dissolved in 3 tbsp water [Lumpia sauce]
- 1.5 cups all-purpose flour [Lumpia Wrapper]
- 1.5 cups milk [Lumpia Wrapper]
- 4 pcs eggs [Lumpia Wrapper]
- 2 tbsp sugar [Lumpia Wrapper]
- 2 tbsp butter/ margarine [Lumpia Wrapper]
- 1 tbsp canola oil [Lumpia Wrapper]
- 12 leaves green lettuce
- 1/2 cup roasted peanut, crushed
- 1/4 cup garlic, chopped
PROCEDURE:
1. Sauté onion, garlic, and pork in oil. Add shrimp, vegetables, fish sauce, and pepper. Sauté for 5 minutes or until shrimp is cooked. Set aside.
2. Sauce: Combine all ingredients. Simmer, stirring occasionally, until thickened. Set aside.
3. Wrapper: Mix well flour, milk, eggs, sugar, and butter. Cover and chill for 30 minutes.
4. Heat a non-stick pan. Brush with oil. Pour about ¼ cup of wrapper batter and spread quickly to cover the bottom of the pan. Cook over low heat until the edges are dry. Slide out to remove.
5. To serve, place lettuce leaf on top of wrapper. Scoop with vegetable filling. Roll. Serve with sauce, garlic and peanuts.
