May 30, 2011

Fresh Papaya Lumpia

By: Poch Jorolan of Everybodys Caf Now you can make this best-selling item from Everybodys Caf in your own home. With papaya as the main ingredient, this version of the spring roll is truly Capampangan. Serve it as traditional rolls or try it as an open-faced lumpia. Makes 8 to 10 rolls Prep Time 40 minutes Cooking Time 15 minutes 1/4 cup cooking oil 1 medium onion, sliced 2 cloves garlic, minced 5 to 7 pieces of shrimps, sliced into small pieces slices of pork, optional 1/2 cup garbanzo beans 1/2 cup firm tofu, sliced and fried 1 cup shredded cabbage 1 cup bean sprouts (togue), soaked in water 2 stalks celery, sliced 1 green papaya solo, grated 4 tablespoons annatto (achuete) oil salt to taste lettuce leaves for rolling 10 sheets fresh or frozen lumpia wrapper (pabalat) For the lumpia sauce or osyo in Capampangan 2 cups water 1/2 cup brown sugar 1 tablespoon flour 1 teaspoon cornstarch dissolved in water soy sauce for color salt to taste minced garlic for topping 1 Make the lumpia mix: In a pan, heat oil. Saut onion and garlic. Add and cook slices of shrimps, pork, garbanzos, and tofu. Then add cabbage, bean sprouts, and celery. Once a bit wilted, add the grated papaya. Continue to saut. 2 Put annatto oil. This will color the mixture yellow. Season with salt. Let the mixture cool before rolling. 3 Make lumpia rolls: Place the wrapper on a plate and set a piece of lettuce on one side. Put about 3 to 4 spoonfuls of the lumpia mix in the center of the wrapper. Fold sides toward the center and fold the

bottom end of the wrapper. Roll tightly. Serve with lumpia sauce (see recipe below). 4 Make the lumpia sauce: In a saucepan, mix water and sugar over medium to high heat. Add flour and the dissolved cornstarch and just mix it until it becomes thick. Add soy sauce for the desired brownness of the sauce. Season with salt. Before serving, top with fresh minced garlic.