Filipino Fresh Lumpia Sauce Recipe

Lumpiang Sariwa with Fresh Lumpia Wrapper

WEBMar 31, 2018 · Add tofu and shrimp.Stir fry for 1 minute. Add cabbage,green beans, and carrot. Continue to stir fry for 3 minutes. …

Rating: 5/5(5)

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Filipino Fresh Lumpia (Lumpiang Sariwa) Lemons

WEBMar 17, 2019 · Prepare the Sauce. In a small stock pot combine the two cups liquid–veggie drippings (won’t be more than 1/8-1/4 cup), …

1. Whisk together the water, flour, egg, pinch salt and one tablespoon vegetable oil. You can use it right away but for best results, let rest in the refrigerator for at least one hour or when you're ready to assemble the lumpia.
2. Cook the tofu in one tablespoon of oil in a pan over medium heat (season with a pinch of salt) until most sides are slightly golden. Set aside. A nonstick skillet or cast iron skillet would be better for this to prevent sticking.
3. In a small stock pot combine the two cups liquid--veggie drippings (won't be more than 1/8-1/4 cup), remaining 3/4 cup mushroom soaking liquid and enough veggie broth to make two cups. Add the brown sugar, soy sauce, recap manis and garlic. Slowly bring to a boil then reduce the heat to medium. Cook for about three minutes to take the bite of the garlic out and infuse the sauce with flavor. Take a few tablespoons of the hot liquid and combine with the peanut butter. In another small bowl, take another 1/4 cup of the hot liquid and whisk in the corn starch until dissolved. Add the peanut butter mixture back, stir until it's been fully incorporated and smooth. Add the corn starch mixture and bring back to a boil. Cook for another two to three minutes until the sauce has thickened.
4. For this I used a small nonstick frying pan, yielding six-inch wrappers. You can make larger wrappers for larger lumpias.

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