Filipinos eat fresh spring rolls, or lumpia, in a wrapper that is gently
cooked through but not browned. In this version, adapted from a dish
served at Sa Aming Nayon in New York City, the colorful filling includes
yams, carrots, bok choy, jicama and celery. It is a vegetarian dish,
save for a small amount of fish sauce.
See other related recipes in Filipino Discoveries.
Yield: 4 servings as appetizer or light main course*
Preparation time: 70 minutes
Shelf life: Wrappers and filling will keep for at least 2 days if refrigerated separately
1 large egg, beaten
6 ounces whole milk
2½ ounces all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil
Unsalted butter to brush the pan
1½ tablespoons vegetable oil
2 ounces chopped onion
½ tablespoon minced garlic
3 ounces diced yam
2 ounces julienned carrots
2 ounces diced jicama
1 ounce diced celery
4 ounces thinly sliced bok choy
2½ tablespoons finely chopped peanuts
1 tablespoon fish sauce, such as patis or nam pla
4 small romaine lettuce leaves
For peanut sauce:
1 ounce unpeeled garlic cloves, plus ½ ounce minced garlic
2 teaspoons vegetable oil
6 ounces water
2½ ounces soy sauce
1½ ounces brown sugar
3 ounces finely chopped peanuts, divided
1½ tablespoons cornstarch, dissolved in 3 ounces water
Additional minced fresh garlic, if desired
Prepare the wrapper batter: In a bowl, beat the egg with the milk. Stir
in flour and salt. Stir in oil and set aside to rest for about 1 hour.
Prepare the filling: In a skillet over medium heat, heat the oil. Add
onion and saute until translucent, about 3 minutes. Stir in the garlic,
cook 30 seconds, then add the yam, carrots, jicama and celery and cook
until just tender, stirring often. Stir in the bok choy, peanuts and
fish sauce. Set aside.
3. Prepare the sauce: In a small saucepan,
combine the unpeeled garlic with enough water to cover, and boil until
tender; drain, peel and mash until smooth. Set aside.
4. To the
same saucepan over medium heat, heat the 2 teaspoons of oil. Add the
mashed garlic and cook for 1 minute. Stir in water, soy sauce and brown
sugar. Add half of the peanuts and the dissolved cornstarch; bring to a
boil, then reduce heat to a simmer until the sauce thickens. Keep warm.
Before serving, stir in the minced garlic.
5. Cook the wrappers:
Heat an 8-inch nonstick pan over medium-low heat. Brush lightly with
butter. Pour a scant 1/3 cup of the batter into the pan and tilt to coat
the bottom evenly. Cook until the top of the wrapper looks dry, 2½ to 3
minutes. Over a flat plate invert the pan to remove the cooked wrapper,
cover wrapper with wax paper, and cook the remaining wrappers, covering
individual sheets with wax paper. Lower the heat if the wrapper bottoms
are browning during cooking.
6. Assemble the rolls: Setting each
wrapper on its own plate, lay a lettuce leaf atop each wrapper skewed
toward what will be the top of the wrapper, with the curly edge
extending slightly beyond the edge of the wrapper. Spoon ½ cup of
filling in the middle, covering most of the lettuce leaf. Fold the lower
half of the wrapper over the filling, and then roll up from one side to
seal in the filling.
7. Pour the sauce over the roll, garnish with the remaining crushed peanuts and add more minced garlic, if desired.
Nutritional Data (per portion): Calories: 510; Cholesterol: <5 mg; Sodium: 1,020 mg; Fat: 27 g; Dietary Fiber: 6 g
*Editor’s note: Recipes are now being scaled in smaller four-portion test sizes rather than the 24-portion yield.
Ingredient Cost Sheets
|1 large egg, beaten||$.12-.20|
|6 ounces whole milk||$.28-.48|
|2½ ounces all-purpose flour||$.03-.05|
|¼ teaspoon salt|
|1 tablespoon vegetable oil||$.04-.06|
|Unsalted butter to brush the pan|
|1½ tablespoons vegetable oil||$.06-.09|
|2 ounces chopped onion||$.06-.10|
|½ tablespoon minced garlic||$.05-.09|
|3 ounces diced yam||$.30-.50|
|2 ounces julienned carrots||$.11-.18|
|2 ounces diced jicama||$.19-.31|
|1 ounce diced celery||$.09-.16|
|4 ounces thinly sliced bok choy||$.22-.37|
|2½ tablespoons finely chopped peanuts|
|1 tablespoon fish sauce, such as patis or nam pla|
|4 small romaine lettuce leaves|
|Ingredients (Peanut Sauce)||Cost|
|1 ounce unpeeled garlic cloves, plus ½ ounce minced garlic||$.22-.36|
|2 teaspoons vegetable oil||$.03-.04|
|6 ounces water|
|2½ ounces soy sauce||$.19-.31|
|1½ ounces brown sugar||$.07-.12|
|3 ounces finely chopped peanuts, divided||$.54-.90|
|1½ tablespoons cornstarch, dissolved in 3 ounces water||$.01-.02|
|Additional minced fresh garlic, if desired|
Joanna Pruess is a regular contributor to Specialty Food Magazine.