LUMPIANG SARIWA WITH PEANUT SAUCE


Ingredients:

8 (250 g) pc lettuce leaves
1 (250 g) pc ubod (coconut pith), thinly sliced and blanched
1 (100 g) pc carrot, thinly sliced and blanched

Wrapper

1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 tsp iodized fine salt
1/2 tsp sugar
1 pc MAGNOLIA BROWN EGG
1 cup MAGNOLIA FULL CREAM MILK

Sauce

1 (170 g) jar SKIPPY CHUNKY PEANUT BUTTER
2-1/2 cups water
1/4 cup soy sauce
1/2 cup brown sugar

Procedure:

  1. In a bowl, combine wrapper ingredients and stir batter until smooth. Cover and refrigerate for at least an hour. Heat crepe or non-stick pan, and place 1/4 cup of batter. Tilt pan in a circular motion to create a round crepe. Cook for about 15 seconds per side. Repeat with the remaining batter. Stack cooked crepes in between sheets of wax paper.
  2. To make sauce, combine sauce ingredients in a saucepan and bring to a boil. Simmer for 8 minutes or until sauce thickens. Set aside.
  3. Place a pre-cut wax paper on a plate and then a piece of lumpia wrapper. Arrange 2 pieces lettuce leaves, ubod, and carrot in the center of lumpia wrapper, and then fold sides and bottom of wrapper. Drizzle with or serve sauce on the side.

Makes 4 servings.

(Yield: 4 pc wrappers & 2 cups vegetables/ 1 pc wrapper & 1/2 cup vegetables per serving)


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