Cook what you grow
Lumpiang Sariwa with Jicama
The Filipino fresh spring roll, a soft egg crepe folded around crisp singkamas and carrot, with a thick sweet garlic peanut sauce poured over the top.
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Ingredients
serves 4From the garden
- 1½ lb jicama root, peeled thickly and cut into fine matchsticks
- 2 medium carrots, cut into fine matchsticks
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced · three for the filling, one for the sauce
- 8 soft lettuce leaves, washed and dried
From the pantry
- 8 oz firm tofu, patted dry and cut into small dice
- 1 cup all-purpose flour · for the wrappers
- 2 eggs · for the wrappers
- 3 tbsp neutral oil · divided between the crepe pan and the filling
- 4 tbsp soy sauce · divided between the filling and the sauce
- 3 tbsp smooth peanut butter · for the sauce
- 3 tbsp brown sugar · for the sauce
- 1 tbsp cornstarch, slaked in 2 tablespoons cold water
- 8 oz small shrimp, peeled and roughly chopped (optional) · the usual addition in a Filipino kitchen, along with pork
- salt · to taste