More popularly known as Lumpiang Sariwa which literally means fresh spring roll. This lumpia variation is the most popular among Caviteños.
5 medium size camote, diced
2 medium size singkamas,diced
3 pcs sigarillas,sliced
2 medium size carrots,diced
30 pcs. young sitsaro
1 cup shelled patani
A handful of green beans,sliced thinly
4 cups togue (mongo sprouts)
2 cups cabbage ,sliced
2 tokwa, cubed and fried until almost crisp
1 cup shelled shrimps leaving tail
2 cups shrimp liquor
1 cup pork, cubed
1 clove garlic,crushed
1 white onion,minced
achuette/anatto water for coloring
salt and pepper to taste
lumpia (spring roll) wrappers
fresh letsugas Baguio (lettuce leaves)
finely pounded garlic
sprigs of wansoy (coriander)
Fry the camote,carrots and singkamas in enough oil. When halfway done add sigarillas and green beans, color with 3 tablespoons achuete water and season with a pinch of salt. Continue cooking and add the fried tokwa. Set aside.
Pound heads of shrimp to extract 2 cups of thick shrimp liquor. Strain.
Fry the pork bits to extract the fat. Push to one side of the pan. Fry the garlic till golden brown. Add onions and cook till limp. Add the shelled shrimp and mix the fry bits. Gradually pour in the shrimp liquor, stirring constantly and bringing the mixture to boiling point. Drop the remaining vegetables: togue, sitsaro, patani, cabbage. Season with salt and pepper. Pour this mixture into the large frying pan where the camote, carrots, singkamas and tokwa. Add more achuete water to color. Add the rest of the shrimp liquor and cook till the mixture is sufficiently dry and oily. Spread on a broad platter to cool.
Moisten the wrapper with the lumpia sauce with the case of a spoon. Spread out a fresh lettuce leaf. Place a 2-3 tbsp. of lumpia mixture at the center of each wrapper, roll and seal with a spread of sauce to close the wrapper. Lay lumpia on a dish. Spoon sauce over it and sprinkle with pounded chicharon and finely pounded garlic. Garnish with wansoy.
For the lumpia sauce :
1/4 cup of dark soy sauce
1-1/2 cups of water
2 tbsp. of cornstarch
3 tbsp. of sugar
Mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. Cook over medium heat, stirring often. When it reaches the boiling point, cloudiness will disappear and liquid will start to become clear. Continue stirring. Around 30 seconds, the mixture will be thick and clear. Turn off the heat. Let sauce stand covered for 5 minutes. Uncover and stir.