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Prep time
15 mins
Cook time
35 mins
Total time
50 mins
>>Filling ingredients<<
1 lb cabbage, shredded
cup water
1 pork cube
>>Wrapper ingredients<<
tsp salt
1 cups milk
>>Sauce Ingredients<<
2 cups water
pork cube
Instructions
1. Cook the filling by heating a pan. Pour-in the cooking oil then saut the garlic and
onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add
cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and
cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes.
Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the
cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
2. Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while
beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil
and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray
the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and
tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry
(about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate.
Set aside
3. Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar
and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water
and pour in the saucepan. Cook until the sauce becomes thick. Set aside.
4. Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top
part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the
lettuce leaf). Close the wrapper by folding the lower part first then roll the sides until the
filling is sealed.
5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced
garlic.