Lumpia de Barrio

Ingredients:

2 squares kesong puti, chopped

1 head garlic, crushed

1 Tbsp. canola oil

1 small onion, chopped

1/2 cup tofu, soybean curd, cubed, baked to brown

1 cup broth, divided

1 /4 cup celery, chopped

1/2 tsp. salt

1/2 cup carrots, julienned

1 /2 cup turnips, julienned

1/3 cup frozen green peas

10 pcs pechay leaves, shredded

1 cup whole kernel corn, drained

1/2 tsp. basil leaves, chopped

6 pcs egg roll wrappers

6 pcs fresh lettuce leaves

How to make Lumpia de Barrio

In a wok, heat oil and saute garlic in canola oil in medium heat.

Add onions and browned tofu. Pour in half of the broth, celery and salt.

Simmer for a while. Add carrots and turnips until tender.

Stir in green peas, pechay and corn.

Pour in the remaining broth and basil.

Allow to cook for another 2 minutes.

Remove vegetable mixture from heat, drain and cool.

Lay eggroll wrapper on a plate.

Place a lettuce leaf and 1/3 cup vegetable filling.

Tuck one end and roll tightly.

To keep egg rolls soft and fresh, wrap in wax paper.

Serve with lumpia sauce.

Lumpia Sauce

2 Tbsp. white sugar

1/2 Tbsp. any sauce

1 cup water

1 & 1/2 Tbsp. cornstarch dissolved in 1-1/2 Tbsp. water

1/2 tsp. garlic, crushed

2 Tbsp. ground toasted peanut

Mix sugar, soy sauce and water and bring to boil.

Add the cornstarch solution and stir continuously until thickened the peanut and crushed

garlic.

Egg Roll Wrapper

1 pc chicken egg

1/3 cup all purpose-flour

1/3 cup cornstarch

1/4 tsp. fine salt

1 cup water

In a bowl, beat the egg and stir in the flour, cornstarch and salt. Pour water and mix well.

Heat medium-sized non-stick pan and grease with a little oil.

Pour 1/4 cup of the batter and tilt pan to spread mixture evenly.

When done, transfer carefully to a plate.

Do the same with the rest of the mixture. Serves 8.