Lumpiang Sariwa/Vegetable Crepe

Fresh Lumpia (vegetable crepe)

Prep time: 30 minutes
Cooking time: 20 minutes
Yields: 4 crepes

Filling:
4 tbsp olive oil
1 small yellow onion, peeled and diced small
5 cloves garlic, minced
a pinch of annato powder for color.
2 blocks of extra firm tofu – diced small (1 cup)
1/4 pound small shirmp, peeled and deveined and chopped
salt and pepper.
1 cup of the following: small diced carrots, jicama, yam or sweet potato, shredded cababge and bean sprouts.
few pieces of red lettuce leaves

Heat oil for a minute in large pan. Add onion and cook for 5 minutes until soft.
Add garlic and cook for 30 seconds. Add tofu and annato powder. Stir.
Add shrimp and stir. Season with salt and pepper. Cook for a minute and turn off stove.
Transfer to a plate.
Same pan and add 4 olive oil.
Add carrots, yam and jicama. Stir and cover for 2 minutes.
Uncover and add cabbage and cook for a minute.
Season with salt and pepper.
Turn off stove and add bean sprouts. Stir carefully.
Add shrimp saute back to the pan. Combine.

Sauce:

2 cups vegetable broth
1/2 cup borwn sugar
5 cloves garlic, minced
1/4 cup low sodium soy sauce
slurry – 2 tbsp cornstrach and 1/4 cup broth.
ground pepper

Bring 2 cups of broth with 1/2 cup of brown sugar, 5 cloves garlic, minced 1/4 cup low sodium soy sauce to a boil (5 minutes)
Add slurry (2 tbsp cornstarch dissolved into 1/4 cup broth separately). Stir slurry into the boiling broth.
Keep stirring until thick (1 minute). Season with ground pepper.

Crepe or wrapper

2 eggs beaten
1 1/2 cups water
1 cup all purpose flour
2 tbsp cooking oil
1 cup chopped peanuts

Combine all ingredients in a bowl until smooth.
Using low heat, use a griddle pan to make your crepes by coating griddle with cooking spray.
Then ladle 3/4 cups of batter into the griddle. Swirl or sway griddle to allow the batter to spread thinly.
Cook for 20 seconds then lift and turn over to cook the other side for 20 seconds. Repeat the process until all crepes are made.

To assemble:
Lay each crepe in a flat surface. Add a piece of lettuce in one side of the crepe. Add 3 to 4 tbsp of filling into one side of the crepe. Roll away from your tucking the other side while making sure the other side is open and leaves are sticking out. Seal ends with water if needed. Drizzle sauce on top and garnish with chopped peanuts before serving.