2 squares kesong puti, chopped
1 head garlic, crushed
1 Tbsp. canola oil
1 small onion, chopped
1/2 cup tofu, soybean curd, cubed, baked to brown
1 cup broth, divided
1 /4 cup celery, chopped
1/2 tsp. salt
1/2 cup carrots, julienned
1 /2 cup turnips, julienned
1/3 cup frozen green peas
10 pcs pechay leaves, shredded
1 cup whole kernel corn, drained
1/2 tsp. basil leaves, chopped
6 pcs egg roll wrappers
6 pcs fresh lettuce leaves
How to make Lumpia de Barrio
In a wok, heat oil and saute garlic in canola oil in medium heat.
Add onions and browned tofu. Pour in half of the broth, celery
and salt.
Simmer for a while. Add carrots and turnips until tender. Stir
in green peas, pechay and corn.
Pour in the remaining broth and basil. Allow to cook for another
2 minutes.
Remove vegetable mixture from heat, drain and cool. Lay eggroll
wrapper on a plate.
Place a lettuce leaf and 1/3 cup vegetable filling. Tuck one end
and roll tightly.
To keep egg rolls soft and fresh, wrap in wax paper.
Serve with lumpia sauce.
Lumpia Sauce 2 Tbsp. white sugar
1/2 Tbsp. any sauce
1 cup water
1-1/2 Tbsp. cornstarch dissolved in 1-1/2 Tbsp. water
1/2 tsp. garlic, crushed
2 Tbsp. ground toasted peanut
Mix sugar, soy sauce and water and bring to boil.
Add the cornstarch solution and stir continuously until thickened
the peanut and crushed garlic.
Egg Roll Wrapper 1 pc chicken egg
1/3 cup all purpose-flour
1/3 cup cornstarch
1/4 tsp. fine salt
1 cup water
In a bowl, beat the egg and stir in the flour, cornstarch and salt.
Pour water and mix well.
Heat medium-sized non-stick pan and grease with a little oil. Pour
1/4 cup of the batter and tilt pan to spread mixture evenly.
When done, transfer carefully to a plate. Do the same with the
rest of the mixture. Serves 8.
(20)