Back in the Philippines, whenever I crave for veggies, I think about Fresh Lumpia. This dish can be found at any local eatery and every place will have a different version of this dish. Some people add meat to it and the vegetables used vary as well. Whenever I make this dish at home, I try to use whatever is available in my fridge. Such a good way to use up all the extra veggies in your cooler before they go bad. Although I have to admit, the wrapper cooking part is something I surely need a ton of practice. Half of my wrappers would be thick, and the other half would be too thin that they rip apart before I could even roll them! But it’s all good! Each flaw adds a bit of a character to each wrap. At the end of the day, they taste good anyway.

For Wrapper:

3C Flour

2C Milk

6ea Eggs

2t Salt

2t Sugar

Vegetable Oil

Whisk flour, milk, eggs, salt, and sugar together until the batter is smooth and has no lumps. Use a non-stick pan and drizzle with a little vegetable oil to coat the pan very lightly. Keep the heat low. Pour about 1/2 cup to 1 cup (depends on the size of your pan) of the batter in the middle - just enough to make a thin wrapper. Using a ladle or an offset spatula, spread the batter into a thin sheet by pushing the batter from the center out using a circular motion. Tilting and moving the pan in a circular motion can also help spread the batter evenly. Once the wrapper is set, around 45 seconds to 1 minute, flip it over and cook for an additional 1 minute. Use parchment paper in between wrappers to prevent from sticking to each other.

For Peanut Sauce:

1/2C Soy Sauce

1C Brown Sugar

2C Water

2T Corn Starch

2t Vegetable Oil

1T Garlic, minced

1/2C Peanuts, ground

Mix soy sauce, brown sugar, water, and corn starch in a bowl. Set aside. Heat the vegetable oil and saute the garlic until it turns light golden brown. Then add the sauce mixture in the pan. Stir around and heat up until the sauce thickens. Mix the ground peanuts with the sauce or sprinkle on top as a garnish for the dish. Best served warm.

For Filling:

Vegetable Oil

14oz Firm Tofu, small diced

1/2C Onions, small diced

1T Garlic, minced

2C Sweet Potato, julienne

2C Carrots, julienne

2C Green Beans, sliced

14oz Bean Sprouts

1/2C Jicama, julienne

1bunch Red Leaf Lettuce

Salt

Pepper

Using vegetable oil, cook the tofu until it turns golden brown. Place in a paper towel-lined plate to remove excess oil. Set aside. Using the same pan, add a little vegetable oil and sweat onions and garlic. Once fragrant and onions turned translucent, add the sweet potato, carrots, and green beans. Saute until veggies are tender but still firm. Add the bean sprouts and cooked tofu. Cook for a few more minutes. Adjust the seasoning with salt and pepper. Once the filling is cooled off, fold in the jicama. To start assembling the fresh lumpia, place the wrapper at the bottom, then add a layer of red leaf lettuce, and then add the filling in the middle. Roll the wrap into a log or leave it open. Pour the peanut sauce on top and garnish with some ground peanuts.