Fresh Vegetarian Lumpia

Natalie Aczon

As featured in the Small Batch video From Ilocos Norte to Hawaii. Directed by Robert Bates, Anagram Pictures
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The Future is Local episode 1, From Ilocos Norte to Hawaii.
Natalie Aczon makes a fresh vegetable lumpia and shares how her parents cooked their way from the Philippines to Hawaii. Directed and edited by Robert Bates.

Fresh Vegetarian Lumpia

Wrapper:
2 eggs
1-1/2 cup water
1 lbs AP Flour
dash of salt
(should make 6 crepes)

Mix crepe batter and let sit in the refrigerator for at least 1 hour, or overnight.
Heat your oiled 8″ crepe pan, 1/3 cup of batter for each crepe.

Filling:
1/4 of white cabbage, thinly sliced
1/4 of red cabbage, thinly sliced
1/4 of napa cabbage, thinly sliced
2 leaves collard greens or kale
2 leaves mustard cabbage
2 carrots thinly sliced
1/4 white onions, thinly sliced
4 garlic cloves
salt & pepper
1/4 cup coconut oil

Heat coconut oil. Saute onions and then garlic. Before it turns brown, add carrots, and then all of the cabbages.

 

Garlic sauce for completed lumpia:
1 Tablespoon soy
1/2 c brown sugar
2 c water
2 teaspoons garlic
2 Tablespoon cornstarch

Simmer in a small pot and cook until thick.

Lay crepe on a flat plate & fold 1" down on one side of crepe.
Place a 1 large or 2 small green leaf lettuce, with the curly side of the leaf peeking out of the folded side of the crepe.
Place 3/4 c of cabbage mixture in the center of the lettuce.
Roll crepe away from you once, fold the bottom of the crepe, and roll completely.
Edge of crepe should be place on the bottom of the place.
2 Tablespoons of sauce should be poured on the top of the crepe.
Garnish with fried garlic pieces, sunflower sprouts and a edible flower.
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