Here’s another stab at Lasang Pinoy: Binalot! This time, a Lumpia that’s healthier but no less yummy. (Lasang Pinoy is a Filipino-themed cooking round-up, done ala Is My Blog Burning? For my other Lasang Pinoy 20 entry, check out the previous entry, Lumpiang Shanghai.)

Growing up in Sta. Ana, Manila, one of our favorite meryenda (midday snacks) was Pancit Palabok and Lumpiang Prito from the Sta. Ana Market. We’d buy the pancit from our suki since my Mom and her siblings were kids. The lumpia, we’d buy from the store beside the Pancit Palabok vendor.

I loved that lumpia. Fried to a golden crisp, and stuffed full of bean sprouts. Unlike the other vendors, her lumpia was only an inch in diameter, making it easier to eat for little mouths. Plus, because it was thinner, you get more lumpia wrapper crunch with every bite, versus the 2-inch thick lumpia of the other stalls.

Because it has been years since I last visited the Sta. Ana Market, here is a rough recreation of her Lumpiang Prito. It’s probably a pale copy of the one I grew up with, but it was enough to satisfy my hungry cravings. So until I get the chance to reconnect with my childhood home, I’ll be happy munching on Lumpiang Prito from my current home, making new memories of happy eats and even happier times.

Lumpiang Prito

• 400 g. Bean Sprouts, washed and drained
  
• 1 small sweet potato, diced
  
• 1 onion, chopped
  
• 2-3 cloves garlic, minced
  
• 2 Tbsp oil
  
• 1 Tbsp oyster sauce (optional)
  
• Lumpia / Spring Roll Wrappers
  
• a dish with water
  

SAUCE

• 1/2 cup vinegar
  
• 2 Tbsp soy sauce
  
• 1 Tbsp minced garlic
  
• 1 Tbsp sugar
  

1. Saute the sweet potatoes in oil until almost done. Transfer to a dish, leaving oil in pan.
2. Saute garlic and onions. Add sweet potatoes and bean sprouts. Cook until wilted.
3. Add oyster sauce.
4. Remove from heat.
5. Prep the lumpia wrappers by separating each sheet.
6. Spoon a small amount of the mixture on each lumpia wrapper. Amount varies depending on the size of your lumpia wrapper and how thick you want your rolls to be.
7. To wrap, fold the wrapper over the filling and roll once. Fold the sides over the body to seal the sides, then proceed rolling til the end. Dab a bit of water over the flap to seal.
8. Fry until golden brown.
9. To make the sauce, just mix all the ingredients together.

From our Tip Jar
Making your lumpia can be a tedious process, especially in a hot kitchen. Still, it is not advisable to work in front of an electric fan because it will make the lumpia wrappers stiffen. If you must work in front of a fan, make sure to keep the wrappers covered or shielded from the fan’s blast.

This entry was posted on Friday, August 3rd, 2007 at 8:29 pm and is filed under lasangpinoy, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.