Fresh Veggie Lumpia

Lumpia, one of the Filipino classics!

I visited my daughter in Alexandria Virginia for 2 weeks and helped her after her surgery. I cooked for her and her family the Filipino classics like lumpia, kare kare, sinigang, nilaga, Pancit Miki/Bihon, Pancit Malabon, menudo, mechado, Torta, bistik, tapa and pork bbq I also made macaroni salad, cassava bibingka, buko pandan and sago and gulaman drink. I made extra food for her for freezing. Food is love!

Ingredients

Veggie Filling:

• Sweet potatoes julienned and fried

• Firm Tofu fried

• Mushrooms chopped

• Celery

• Green beans

• Carrots

• Jicama

• Cabbage

• Bean sprouts

• Soy sauce

• Water Or broth

• Pinch of sugar

Sauce:

• 2 cups water

• 1/2 c brown sugar

• 1/4 c soy sauce

• 1 tsp. salt

• 2 tbsp corn starch

Crepe:

• 2 eggs

• 1 1/2 c water

• 1 c all purpose flour

• Cooking oil

Preparation

Veggie Filling:

1. Fry tofu and sweet potatoes set aside

2. Sauté garlic and onion until soft

3. Add mushrooms.

4. Add soy sauce.

5. Add green beans carrots, jicamas and celery. 5 min

6. Add cabbage.

7. Add broth and sugar

8. Add sweet potatoes, tofu and bean sprouts and turn off.

Sauce

1. Mix all ingredients in a sauce pan

2. Bring to gentle boil until all ingredients are incorporated.

3. Allow to cool

Crepe

1. Fry thin crepe with oil by using 1/3 cup batter.

Serving Suggestions

1. Lay crepe flat

2. Add lettuce

3. Add. 3 tsp filling

4. Roll crepe. Some leaves showing on top.

5. Seal ends with water if needed

6. Drizzle with sauce and garnish with garlic and ground peanuts