ELNORA’S FRESH LUMPIA
ingredients
FOR THE FILLING:
2 Cloves Garlic, minced
1 Small Onion, diced
1/2 Cup Celery, sliced
2 Medium Sweet Potatoes, sliced and pan fried
2 1/2 Cups Turnip, shredded
10oz Firm Tofu, sliced and pan fried
1/2 Cup Water
2 tbsp Olive Oil
1/8 tsp Ground Black Pepper
1/8 tsp Salt
FOR THE WRAP:
Pacific Petite Romaine
OR
2 Eggs
1 tsp Olive Oil
2 Cups Water
1 Cup All-Purpose Flour
instructions
Starting on the filling, add olive oil, garlic, and onion to a wok using medium heat, cooking for 3 minutes. Add celery and cook for another 2 minutes.
Add green beans, carrots, fried sweet potatoes, turnip, and cook for 3 minutes. Add cooked tofu and water, cover, and let cook for 2 minutes.
Remove from heat. Sprinkle in salt and pepper. Set aside.
If making the lumpia wrap, beat 2 eggs in a large bowl, add olive oil, and water whisking until all the ingredients are blended. Slowly whisk in flour until well-blended.
Scoop 1/2 cup of batter in a lightly greased pan over medium heat, swirling the pan to evenly distribute mixture. Wrapper is cooked when unstuck from the pan. Repeat this step until batter is used.
To assemble in Petite Romaine, scoop mixture into lettuce leaf and enjoy.
To assemble using wrap, lay wrap flat, place a leaf of Petite Romaine in the middle, add filling, and secure by folding the lower half of the wrapper until it reaches the filling, then fold both sides inwards.
ENJOY!