Lumpiang Sariwa (Fresh Spring Rolls)
Ingredients: all-purpose flour, cornstarch, kosher salt, water, eggs · 35 min cook time · 320kcal · ₩18,050
Ingredients
0.5cup all-purpose flour, 0.75cup cornstarch, 1tsp kosher salt, 1.5cups water, 5large eggs, 1spray non-stick cooking spray, 2large carrots, 1cup sweet potato, 0.25head purple cabbage, 0.5cup green beans, 0.5onion onion, 2cloves garlic, 1block extra firm tofu, 2tbsp nutritional yeast, 1tbsp liquid aminos, 1pinch freshly cracked black pepper, 0.25bunch cilantro, 1cup coconut milk, 0.5cup brown sugar, 4leaves lettuce, 2tbsp crushed peanuts
Instructions
1. Mix flour, cornstarch, and salt in a bowl. Slowly drizzle in water while whisking, then add eggs one at a time and whisk until smooth. Cover and let rest in the fridge for 30 minutes.
2. Cube carrots and peeled sweet potato. Thinly slice purple cabbage, chop green beans, dice onion, mince garlic, and cube drained extra firm tofu.
3. Heat oil in a large pan over medium-high heat. Sauté garlic and onions until translucent, then add sweet potatoes and nutritional yeast. Follow with carrots, green beans, purple cabbage, liquid aminos, black pepper, and tofu. Cook until tender-crisp and fold in cilantro at the end.
4. In a small pot, combine coconut milk, brown sugar, a splash of water, and liquid aminos, and bring to a boil. Stir in a separately mixed cornstarch slurry to thicken into a caramel consistency.
5. In an 8-inch non-stick pan over medium heat, pour a ladle of batter in the center and swirl. Cook until the edges peel off, then flip or pop out the wrapper.
6. Assemble the spring roll by placing a wrapper on a plate, adding lettuce, then the vegetable filling. Roll up, top with coconut caramel sauce, freshly minced garlic, cilantro, and crushed peanuts.
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