Tuesday, April 3, 2012

Fresh Lumpia (Fresh Vegetable Roll)

Copyright 2012 LtDan'sKitchen blogs
Here is another lumpia recipe and this time, it is the more common version of fresh lumpia. What I love about this dish is how healthy and fresh it is. I can also definitely say with confidence that this is a good substitute to the normal vegetable salad typically served when you are having guests over. The trick to this dish is to make sure that you do not overcook the vegetables. It needs to have a bit of a crunch to give it that fresh taste. The flavor also comes primarily from the brown sauce but the roll itself has enough flavor to carry itself. 

Fresh Lumpia

Copyright 2012 LtDan'sKitchen blogs
2 cups jicama, julienned
2 cups carrots, julinned
1 large onion, sliced thinly
3 garlic cloves, minced
2 cup bean sprouts
4 cups cabbage, julienned
1 cube vegetable bouillon
salt and pepper
3 tbsp olive oil
1 large head green leaf 
1 packet spring roll 
1/2 recipe of sweet brown 

1. In a large saucepan, heat the oil at medium heat and saute the onions and 
    garlic until softened. Season with salt and pepper. 

2. Add the jicama and carrots and cook for 2 minutes. Add the bouillon and 
    mix well. 

3. Add the cabbage and mix well. Cover and lower the heat to medium low 
    and cook until the cabbage has wilted. Check for flavor and adjust with 
    salt and pepper. Let cool until slightly warm.

Copyright 2012 LtDan'sKitchen blogs
4. Add the bean sprouts and 
    mix well.
5. To assemble, lay the top 
    of one green lettuce leaf 
    on a corner of a sping roll 
    wrapper. Spoon 2-3 tbsps 
    of the vegetable mix and 
    fold the lower corner of 
    the wrapper over the 
    filling. Tuck one of the 
    edges towards the center 
    and roll towards the other 
    edge. Wet with cold water
    to seal. 

6. Keep chilled and covered with a damp cloth until ready to serve. Serve with
    the sweet brown sauce as a starter course.

No comments:

Post a Comment