INGREDIENTS
- 4 Tbsp Golden Fiesta Palm Oil
- 1 White onion, sliced
- 3 Cloves garlic, chopped
- 1/2 cup Pork kasim, thin strips
- 3/4 cup Whole shrimp
- 4 cups Ubod, thin strips
- 1/2 cup Carrots, thin strips
- 1 cup Singkamas, thin strips
- 1/4 tsp Ground black pepper
- 2 Tbsp Datu Puti Patis
- 12 pieces Green lettuce
- 1/2 cup Peanuts, roasted
- 1/4 cup Garlic, chopped
LUMPIA SAUCE
- 1 cup Water
- 1/4 cup Silver Swan Soy Sauce
- 1/2 cup Brown sugar
- 2 Cloves garlic, chopped
- 1 Tbsp Cornstarch
- 3 Tbsp Water
LUMPIA WRAPPER
- 1 1/2 cups All-purpose flour
- 1 1/2 cups Cups milk
- 4 Eggs
- 2 Tbsp White sugar
- 2 Tbsp Butter, melted
- 1 Tbsp Golden Fiesta Canola Oil
PREPARATION
- 1 In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic until fragrant. Add pork, shrimp, ubod, carrots, and singkamas. Season with Datu Puti Patis and pepper. Cook for a few minutes until vegetables are cooked.
- 2 Make lumpia sauce: In a medium saute pan, combie water, Silver Swan Soy Sauce, brown sugar, and garlic. In a small bowl, dissolve cornstarch in water. Add sauce to thicken.
- 3 Make lumpia wrapper: In a bowl, combine flour milk, eggs, white sugar, and butter. Mix well and chill for at least 25 to 30 minutes. In a small nonstick frying pan, brush Golden Fiesta Canola Oil. Measure 1/4 cup of lumpia batter, cook on one side and slide out. Continue with the rest of the batter.
- 4 To assemble: On lumpia wrapper, place lettuce and 2 to 3 tbsp of filling. Roll and serve with lumpia sauce, peanuts and garlic.
