Required cooking skill level
30minutes preparation time
- 2 tbsp Golden Fiesta Palm Oil
- 1 tsp Garlic, chopped
- ½ piece Onion, chopped
- 250 grams Togue
- 1 head small Cabage, shredded
- 250 grams Tokwa, cooked and cut into cubes
- 200 grams Shrimps, boiled and peeled
- 3 tbsp Liquid Seasoning
- 1 ½ Eggs, beaten
- 2¼ cups Water
- 1 ½ cups All-purpose flour
- ¾ tsp Fine salt
- ½ tbsp Golden Fiesta Palm Oil
- 1 ½ cups Water
- ½ cup Brown sugar
- 1 tbsp Cornstarch
- 4 ½ tbsp Liquid Seasoning
- 2 tsp Datu Puti Soy Sauce
- ½ head of Garlic, chopped
- 1 To make the lumpia filling, heat 2 tablespoons of Golden Fiesta Palm Oil in a pan and sauté garlic and onions.
- 2 Add carrots, togue, cabbage and tokwa. Cook for 3 minutes.
- 3 Season with Liquid Seasoning. Set aside
- 4 To make the batter for the lumpia wrapper, combine eggs, water, all-purpose flour, salt and Golden Fiesta Palm Oil.
- 5 Heat a small non-stick pan and ladle out 1/3 cup measure of the lumpia wrapper batter
- 6 Cook one side and then slide out of the pan (B). Set aside and continue with the rest of the batter.
- 7 To make the sauce, combine water, brown sugar, cornstarch, UFC Liquid Genie, Datu Puti Soy Sauce and garlic in a saucepan. Simmer until the mixture thickens. Set aside.
- 8 Measure about 2 tablespoons of vegetable filling per wrapper and top with shrimp. Roll and serve with Lumpia Sauce.
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