Lumpia Two-Ways

Looking at these photos, I feel as though I must demand a taste tax for writing an introduction. How can I introduce a recipe (nay, two!) that I have never tasted? It is unthinkable, inauthentic, oppressive, manipulative…
So you can use most seasonal vegetables you get in your tampipi; the secret is the… wait for it…DIVERSITY of the vegetables you get! And yummz spicy vinegar for the fried one!

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Fresh or fried.

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Two types of filling. You can experiment with any vegetables! Sayote turon!

Yield 10 servings

Ingredients

• 10 pcs lumpia wrapper

Filling 1:

• 1 tbsp coconut oil
• 2 stalks onion leeks, chopped coarsely
• 3 cloves garlic, minced
• 1 cup carrots, grated
• 3/4 cup red radish, grated
• 1/4 kg kamote tops, chopped coarsely
• 1/4 kg mustard leaves, chopped coarsely
• To taste salt
• To taste pepper

Filling 2:

• 1 tbsp coconut oil
• 2 stalks onion leeks, chopped coarsely
• 3 cloves garlic, minced
• 1 cup carrots, grated
• 1 cup Korean radish, grated
• 1/4 kg wombok, chopped coarsely
• 1 pc kamote, boiled and chopped coarsely
• To taste salt
• To taste pepper

Procedure

1. Heat oil in a pan. Saute leeks and garlic until aromatic.
2. Add carrots and radish, cook for about 2 minutes.
3. Stir in kamote tops and mustard leaves (Filling 1) / wombok, cook until slightly wilted, add the kamote (Filling 2).
4. Season to taste with salt and pepper.
5. Let the filling cool before using.
6. To assemble the lumpia, lay a piece of wrapper on a flat surface. Place 2 tbsp of the filling in the middle. Gently pull up the bottom of the wrapper and roll over the filling, tucking the sides to secure. Seal the roll by adding a bit of water to the edges.
7. Serve it fresh or fried.

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  For fresh lumpia, you can put a piece of lettuce leaf before adding the filling.

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