BAMBOO SHOOT LUMPIA IN CHIVE WRAPPER

Lumpiang sariwa is a fresh spring roll with a mixed vegetable filling and soft flour wrapper. It is of Chinese origin and is in fact very similar to the fried spring roll (lumpiang prito) that is very much loved in Asian countries and adopted by the West. It is fresh yet with the exciting accents of crushed peanuts and if wished, spiked with fresh garlic.

This is my take on lumpia. I have injected a few new twists on our old favourite. The filling is stir fried bamboo shoots, carrots  and black fungus (otherwise known as cloud ears or taingang daga in Tagalog). I have added the garlic in the cooking process because I don't like raw garlic taste. I have also added chopped chives in the wrapper batter to give added flavour as well as an interesting speckled look.

Ingredients for the filling:


2 c. carrots, julienned
2 c. cooked bamboo shoots or 552 gm. tin of winter bamboo shoots, julienned
1 c. black fungus, soaked trimmed and shredded
1 c. firm or pressed tofu, cut into strips
1/2 c. small prawns
2/3 c. spring onions, green and white parts separated, cut diagonally
2 tsps. light soy sauce
2 tbsps. oyster sauce
1/4 tsp. ground black pepper
2 tbsps. cooking oil


Method:


Heat up a wok until very hot then add the oil. Add the carrots and stir fry for 2 minutes. Add the bamboo shoots, prawns and the whites of the spring onions. Season with the oyster and light soy sauce. Stir fry for another two minutes. Add  the garlic, green parts of the spring onions, tofu and black pepper and stir fry for another minute. This is now done. Set aside and make the wrappers.


Ingredients for the wrapper:


2 eggs
1 c. corn flour (corn starch)
1 c. plain flour
2 c. water
1 tbsp. cooking oil
3 tbsps. of finely chopped chives


Method:

Whisk the flours and water together until smooth. Add the rest of the ingredients and whisk again. 

Heat up a small non stick pan (medium heat). Put a few drops of oil and wipe with a paper towel. 

Pour 1/4 c. of batter into the pan and swirl to coat the bottom. When the batter sets and the edges start to pull away from the sides of the pan, its done. 

Invert it onto a dish. Make the rest of the wrappers. This amount of batter makes about 14 wrappers, depending on the size of the pan you use.

Ingredients for the sauce:


1/2 c. sugar
1/4 c. light soy sauce
2 c. water
2 tbsps. corn flour


Method:


Mix the corn flour with 1/4 c of the water. Caramelize the sugar in a pan. Add the rest of the water to the sugar when it becomes dark golden brown in color. Bring to a boil and stir until the sugar melts. Add the corn flour slurry while stirring. When thickened, add the soy sauce. Serve with the lumpia.

To assemble, you will also need:

round/bibb/butterhead lettuce leaves or Tagalog lettuce

crushed peanuts (1/2 c. peanuts mixed with 1 tbsp. of demerara sugar)

crushed garlic

chilli sauce

Lay the wrapper on a plate, lay a lettuce leaf on top of it and scoop out 3 generous tbsps. of filling and wrap. Serve drizzled with the sauce and sprinkled with peanuts. Serve crushed garlic and chilli sauce on the side.

This post is  for the KULINARYA COOKING CLUB theme for March 2011: Filipino Vegetable Dishes.

See the posts of the other members by visiting their blogs.

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