Fresh Lumpia

Most people are familiar with lumpia shanghai which is fried egg rolls.  I actually grew up on the fresh version just because The Grandmother and Mother used to make them vegetarian.  I made them only once before but I used the store bought wrapping it is best when you use fresh wrapping.  Unluckily the wrapping is actually a crepe, I used to be able to make crepes when I was a teenager but since than I have not been successful.  For The Brother's birthday, I decided I was going to try it again.  Well, I almost wasted 1/2 the batch before I got the crepes coming out the way it should.  So I ended up making two batches to use all the filling.  The only part I messed up on was the sauce which I can't seem to remember the recipe.  I knew I should have called The Mother to verify the recipe. 

 

1 Sweet Potato

1/2 Of a Jimaca

1 Can of Chick Pea

3 Carrots

4 Cups of Bean Sprouts

1 Package of Soft Tofu

1 Can of Bamboo Shoots

1/2 a Head of Cabbage

1 Clove of Minced Garlic

1 Sliced Onion

Roman Lettuce

Salt and pepper

 

Julian all the vegetables. 

Preheat a wok with your choice of oil.  I would have use sesame oil or peanut but The Daughter is allergic.  Than saute the garlic and onions.

Saute the jicama, carrots, and sweet potatoes first.

Than add the bean sprouts, tofu, chickpeas, and bamboo shoots.  The tofu should break up and fully mix into the vegetables.

Add salt and pepper.

The filling is ready to be wrapped.

 

This is The Mother and Sisters cutting up the veggies when I was in California

1 Cup or All-Purpose Flour

 

If you know a good sauce recipe, please let me know.  I can't seem to remember it :D