September 10, 2012

LUMPIANG SARIWA (FRESH VEGETABLE SPRING ROLLS)

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Lumpiang Sariwa Ingredients:
2 tbsp oil
200 g (1 cup) bean curd
100 g (3 oz) string beans, cut diagonally into 2 cm (1 in) pieces
1 medium carrot, cut into thin strips
100 g (3/4 cup) shredded white cabbage
Salt and pepper
12 spring roll wrappers, steamed
12 lettuce leaves
130g (1 cup) cooked chickpeas

Brown Sauce:
200 g (1 cup) brown sugar
500 ml (2 cups) water
1 tsp salt
2 tbsp  soy sauce
2 tbsp corn starch
60 ml (1/4 cup) water
1/2 head of garlic, cloves peeled and crushed

Lumpiang Sariwa procedures:
1. To prepare brown sauce, blend sugar, water, salt and sauce sauce bring to the boil and simmer for 5 minutes. In a small bowl blend cornstarch with water  until smooth. Stir into the saucepan. Simmer until the mixture thickens, about 10-15minutes.
2. Heat oil in a pan and fry bean curd. Remove the pan and cut into narrow strips. Set aside.
3. Blanch the string beans,  carrot strips and cabbage by plunging in boiling water in 5 minutes. Drain immediate and plunge into a boil of iced water. Drain well then season with salt and pepper.
4. Steam a spring roll wrapper for about 5 minutes.  Line a wrapper with a lettuce leaf. Spoon 2 or 3 tbsp of blanched vegetables onto the  lettuce leaf.  Add about 1 tbsp of the chickenpeas and the cooked bean curd.  Roll wrapper and tuck in the end of the seal completely. Repeat with remaining vegetables and wrappers.  Serve with brown sauce and crushed garlic.

Serves: 4



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