It’s a day of loss. I can hardly bring myself to write this post today because the pictures in here are the last ones that I was able to take via my six-year old Olympus Pen. One moment, I was happily taking snapshots of this lumpia and after a few minutes, it made a my-shutter-gave-up sound. I was in a roller coaster of emotions. I was devastated about my camera, especially that I went to so many places with it, developed worthy hobbies because of it, and momentous events of my life like my college graduation was captured by it. At the same time, I was happy to have this fresh mung bean sprout lumpia in front of me, waiting to be devoured and very willing to relieve me of my sadness. Devastated, happy, thankful, nostalgic. I don’t know what to feel first.
Anyway, let’s try to accomplish something in this post, shall we? I have eaten this dish before and I’ve always thought that it’s kind of complicated to make. Can that eye candy really be so easy? I’d say yes, but it isn’t the fastest in our list. The recipe will require you to slice, peel, mince and chop some of the vegetables but I can well assure you that it’s worth every minute of your time.
Now, let’s start with the preparation of the Mung Bean Sprouts!
Mung Bean Sprouts
- 1 lb Mung Bean Sprouts
- 1/2 medium-sized Carrots, peeled and julienned
- 5 pcs Green Beans, sliced horizontally into small pieces
- 2 tbsp Peanut Butter
- 1 Beef/Pork Broth Cube
- 2 cloves Garlic, peeled and minced
- 1 medium Onion, peeled and chopped
- Salt and Pepper
- Sauté the garlic and onion in a pan over high heat.
- Add the pork/beef broth and stir until dissolved.
- Add the sprouts, carrots and green beans. Stir until half-cooked.
- Add the peanut butter. if the peanut butter is too thick, dissolve it first in a few tablespoons of water.
- Season with salt and pepper.
Now, this is the most interesting part of the dish, as for me! As a kid, I have always wondered how to make those fresh lumpia wrappers. You can always find shanghai wrappers in grocery stores but my eyes really haven’t laid eyes on wrappers for fresh ones. I have now solved one of my life’s mystery!
Fresh Lumpia Wrapper
- 1/2 cup All Purpose Flour
- 1/2 cup Water
- 2 pcs Eggs
- 1 bundle Lettuce
- Dissolve the flour in water.
- Beat the eggs. Add to the mixture and whisk until the texture is consistent.
- In a non-stick pan, place about 1/8 cup of the mixture, ensuring that the liquid is evenly distributed throughout the pan.
- Place the pan in low heat for about 3 minutes or until cooked.
Now, for the Sesame Sauce. This is a bit similar to the Sesame Sauce in our Grilled Chicken recipe. It’s still perfect for this meal since the sauce is both sweet and has that hint of peanuts. Here’s how you’ll do it:
- 4 tbsp Sugar
- 2 tbsp Sesame Oil
- 2 tbsp Cornstarch, dissolved in 3 tbsp water
- 1/8 cup Water
- 2 tbsp Kikoman Soy Sauce
- 1/8 tsp Garlic Powder
- Combine the sugar, sesame oil, Kikoman soy sauce, garlic powder and water in a pan over medium heat. Bring to a near boil.
- Add cornstarch dissolved in water and stir continuously until the so sauce thickens.
Now that we have the mung bean sprouts ready, the wrapper done and sesame sauce waiting to envelop our lumpia in a delicious savory relish, we can now combine them and serve:
- Place wrapper in a plate, top with the lettuce. Place about 3 tbsp of the Mung Bean prepared earlier and then roll. To seal the lumpia, you can serve them with the lumpia opening faced down or you can also use a parchment paper to seal them.
- Place the sauce on top. Serve warm and enjoy!
This dish is best paired with fried or grilled (or both!) chicken or pork (or both)! Or you can also eat it alone and the delicious taste won’t diminish one bit, I promise. 🙂
Lumpia – Spring roll of Chinese origin