" Fresh Lumpia "

This is a classic Filipino dish and specialty, and I bet most Filipinos know how to make one but for those who dont know- aint' this your lucky day? This as usual is my own version of fresh lumpia or savoury vegetable crepes' ( i know it sounds weird, but its actually delicious ) and can also be a vegetarian meal by omitting the meat and seafood. It might be a little tedious and time consuming because you have to cook it in three parts: the veges, the fresh egg wrappers and the sauce, but the end result is great and worth all the effort. Ready, set, go !

INGREDIENTS:

2 large kumaras ( kamote )
500 gms. mung bean sprouts ( the ones with long 'tails' )
about 500 gms. stringbeans ( lubyas )
2 large carrots
1 large turnip
* all these veges cut into julienne strips except for the stringbeans which MUST be cut into THIN diagonal strips
1 medium block of tofu, cut into very small squares- and deep fried
peeled shrimps, chopped
ground pork or minced chicken
minced garlic, onion, salt 
fish sauce 3-4 tbsp.
chicken/pork bouillon optional

1. Heat oil in a large wok over medium heat and add your garlic, brown a little, then onions and meat. Add your seasonings straightaway- fish sauce 1 ladle more or less depending on how much veges you are cooking and tiny pinch of salt (salt brings out the flavors).
2. Add in order: kumaras, saute' for about 2-3 minutes then carrots, turnips-  until soft but not overcooked. Add mung bean sprouts and stringbeans last.
* we do not want our veges over or under cooked so do not leave your cooking unattended.
3. Turn off heat then add your tofu. Set aside.

FRESH EGG WRAPPERS:

1 c flour
1c water
1 egg and a drop or two of yellow food color
* I found out a batch is never enough so double, triple or even quadruple this recipe, ok?

1. Just mix everything together, making sure batter is not lumpy so use a whisk.
2. Heat WELL- a teflon coated ( non-stick!) skillet or frying pan is preferable.
3. Fill a ladle about 3/4 full, and pour in the skillet.
4. You'll know when wrapper is cooked when it pulls or curl away around the edges carefully peel it off the pan with a spatula using a scraping motion otherwise it will tear so just be careful.
5. Just repeat this process til' you've finished the batter.

THE SAUCE:

3/2 c dark soy sauce
1/3 c vinegar
lots of crushed fresh garlic
2-3 c water
1/2 c sugar, or more, depends on how sweet you like it
1 cup peanut butter
2-3 tbsp. cornstarch dissolved in small amount of water first

1. Simmer everything together in a saucepan over medium heat, except for the cornstarch. After 5-8 minutes-
2. Slowly dribble in the cornstarch mixture while whisking to prevent a lumpy sauce.


Ok, now that were done with that, let's prepare our lumpia-

Lay flat our fresh egg wrapper and fill about 1/3 full with our mixture of veges and meat, carefully roll and tuck in the edges, do this until you've finished your vege mix. It is best to do all these rolling in the platter that you are gonna' serve it in ( because its too soft and might break if you decide to transfer it to another plate ).
Once its assembled in a dish, pour the sauce over each Lumpia, making sure you coat each one, and sprinkle the top with finely chopped cashew nuts or peanuts and fried garlic (if you want to jazz it up a bit more).

* For special occassions you may want to insert a couple of lettuce leaves on one end while filling the egg wraps.

Whew...finito! I hope you read all my notes well and head for the ' Kucina ' ...
Its not as hard as it seems. ENJOY!