FRESH LUMPIA | Wrapper, Fillings & Sauce

FRESH LUMPIA | Wrapper, Fillings & Sauce
Fillings:
• 1 & ½ cups minced chicken breast
• ½ cup green beans
• ½ cup carrot
• 1 cup sweet potato
• 1 cup turnips / singkamas
• 2 cups cabbage
• 1 medium onion
• 3 cloves garlic
• ½ cup water
• seasoning granules
• fish sauce
• oil • salt & pepper

Sauce:
• 2 cups water
• ½ cup brown sugar
• ¼ cup cornstarch
• 2 tbsp soy sauce & salt

Wrapper:
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 cup water
• 2 tbsp oil
• 2 eggs
• salt

Garnishing:
• toasted crushed peanuts
• 1 head fried garlic
• 1 tbsp sugar

• lettuce • oil for frying

Methods:
Fry 1 head of minced garlic until toasted brown.
Remove from pan and set aside.
In the same pan add garlic and onion saute until aromatic & translucent.
Add the chicken breast, saute until brown.
Add fish sauce and pepper, stir-fry for 1 minute.
Put the carrot, stir-fry for 2 minutes. Put the sweet potato, saute for 1 minute. Put the green peas saute for a minute. Put water, seasoning granules & salt to taste. Stir!
Add the singkamas & cabbage. Stir well & saute for a minute. Remove from pan. Let it cool.

In the pan put water, sugar & cornstarch. Mix well until dissolved. Turn on the heat to medium. Add soy sauce and salt. Stir continuously & cook until it thickens.

In a bowl, put the eggs, beat well. Put the water, oil & salt to taste. Put the flour, gradually add and cornstarch. Mix well until smooth. Strain!
Heat the pan & grease with oil.
Scoop out ¼ cup of the batter mixture.
Pour it into the pan & swirl it inside.
When the bottom is cooked, it’s time to flip.
Do the same cooking on the other side.
Ready to wrap. Put the sauce on top and also add garnishing.

Recipeby: Fannie’s Cookery
Cookedwith

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