LUMPIANG SARIWA SPRING ROLLS

UMPIANG SARIWA SPRING ROLLS

Prep time: 20 minutes
Cooking time: 10 minutes
Yields: 15 pcs spring rolls

cooking oil
1 lb medium size shrimp, peeled and devenied
1 package (8oz) extra firm tofu, diced
salt and pepper
1/2 tsp annato powder
1 medium size onion, peeled and diced
5 cloves garlic, minced
1/2 cup finely diced carrots
1/2 cup finely diced sweet potato/kamote
3 cup shredded green cabbage
fish sauce
1 ripe mango, pitted and sliced thinly into 3 inch long.
1 avocado, pitted and sliced thinly.
15 pcs small rice paper wrapper
15 pcs lettuce leaves

Pre heat enough cooking oil and fry shrimp – @ a minute until cooked. Set aside
Add more oil to the same pan and pre heat and fry tofu until brown. Set aside (3 minutes)
Same pan, add more oil
Add annato powder and dissolve.
Add onions and cook for 2 minutes.
then add garlic and cook for 30 seconds.
Add carrots and sweet potatoes and cook for a minute.
Add cabbage, season with ground pepper and fish sauce.
Cook for 2 minutes.
Turn off heat.
Add tofu and shrimp.
Done.

To arrange, dip rice paper into water for 10 seconds.
Lay in a flat surface, dab with clean cloth to remove excess water.
Add 1 lettuce leaf at the center.
Add 1 tbsp of the mixture at the center.
Add 1 slice of mango and 1 slice of avocado on top.
Roll away from you.
Seal edges.
Repeat the process until done.

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