Add consistency and flavor to your sauté of mix veggies for your Fresh Lumpia with this recipe from our very own kitchen.

For this, you need:

• 300 grams, potato, cut into small cubes, deep-fried
• 250 grams each of 1.) carrots, cut into strips, deep-fried; 2.) cabbage, cut into strips; and 3.) singkamas, cut into strips, deep-fried
• 150 grams, baguio beans, cut into short portions
• 200 grams, pork, cut into thin strips
• 4 tbsp, vegetable oil
• 2 cloves, garlic, chopped
• 1 medium, onion, chopped
• ¾ cup, Ludy’s Peanut Butter
• ½ cup, water
• 2 tbsp, atchuete oil  (1 tbsp atchuete and ⅓ cup vegetable oil heated over low fire until the oil turns orange)
• Salt and pepper to taste
• Lumpia wrapper

For the sauce, you need:

• ¼ cup, soy sauce, ¼ cup, water, and ¼ cup, brown sugar
• Minced garlic
• ¾ cup, *chicken stock (dissolve one chicken cube in two cups of hot water)
• ¼ cup, cornstarch dissolved in ⅓ cup water

Follow these steps:

1. In a pan, heat 4 tbsp oil and sauté garlic and onion over medium heat. Then add pork and stir fry for 2 mins. Put baguio beans into the pan, stir and cover for one minute.  Add singkamas, potato, carrots and cabbage. 
2. Next, add ½ cup water and simmer all ingredients until slightly dry. Turn off heat and mix in Ludy’s Peanut Butter. Add 2 tbsp atchuete oil.
3. Add salt and pepper to taste. Set aside to cool. 
4. In a small pot, combine soy sauce, chicken stock, sugar and water. Simmer and thicken with cornstarch solution. The sauce should be slightly thinner than gravy.
5. Wrap ⅓ cup of filling in lumpia wrapper. 
6. Serve Fresh Lumpia in a platter with the sauce and garlic on the side

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