Supplies

Wrapper

  • 1 cup flour
  • 2 whole eggs
  • 1 1/2 cups cold water
  • Pinch of salt
  • Coconut oil spray

Cooked Filling

  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 cup carrots, julienned
  • 1 cup green beans, chopped
  • 1 cup jicama, peeled and julienned
  • 1 cup cabbage, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • Salt and pepper, to taste
  • Oil for pan

Sauce

  • 1 1/2 cups water
  • 1/2 cup dark brown sugar
  • 3 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 4 tablespoons cornstarch + 3 tablespoons water, mixed to make a slurry
  • For the fresh filling:
  • 5 to 6 romaine lettuce leaves, tough bottom stem removed
  • Fresh cilantro, to taste
  • Bean sprouts, to taste
  • Crushed roasted peanuts, to serve

Passo a passo

Wrapper

  1. In a bowl, whisk flour, salt, eggs and water until smooth.
  2. Chill for 30 minutes.
  3. Heat a nonstick skillet on medium heat, then spray with coconut oil.
  4. Stir the batter well before pouring one ladle of batter. Quickly swirl the batter to coat the entire pan in a thin coat. Once the edges dry up and slightly lift from the pan, carefully flip the wrapper (with a confident flick of the wrist or lift and flip with a spatula). Cook the other side for about 1 more minute. Set aside and stack the wrappers on a plate.
  5. To assemble, place a lettuce leaf on the center of each wrapper, leaving some of the leaf sticking out. Place some filling on top of lettuce across the middle half. Top with some cilantro and bean sprouts. Wrap it up by folding the bottom up to the middle, then take one edge and begin rolling the lumpia to close. Plate and drizzle as much sauce as desired. Sprinkle with peanuts.

Cooked Filling

  1. Heat some oil in a pan and saute onion and garlic until translucent.
  2. Add carrots and green beans. Stir and cook until the carrots are mostly tender.
  3. Add cabbage and jicama and stir until the cabbage has softened.
  4. Stir water, soy sauce, salt and pepper together.
  5. Set aside to come to room temperature.

Sauce

  1. Combine water, brown sugar, soy sauce and garlic and bring to a boil.
  2. Add slurry and then whisk and cook until thickened. Set aside.