Lumpiang Sariwa

Ingredients

Measure and prepare everything before you begin cooking.

• 8 soft lumpia wrappers or thin savoury crêpes
• 8 crisp lettuce leaves
• 250 g firm tofu, cut into strips
• 1 small carrot, julienned
• 1 cup green beans, thinly sliced
• 2 cups shredded cabbage
• 1 cup bean sprouts
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• ½ tsp freshly ground black pepper
• 1½ cups vegetable stock
• 3 tbsp brown sugar
• 2 tbsp soy sauce, extra
• 2 tbsp cornflour mixed with 3 tbsp cold water
• ¼ cup roasted peanuts, crushed
• Fine salt, to taste
• 1–2 tbsp neutral cooking oil, as needed

Instructions

1. 1

   Pat tofu dry. Heat 1 tablespoon oil over medium-high heat and brown tofu for 4–5 minutes, then transfer to a plate.

2. 2

   Lower to medium. Cook onion for 2 minutes and half the garlic for 30 seconds. Add carrot and beans with 2 tablespoons water; cover for 3 minutes.

3. 3

   Add cabbage, sprouts, 1 tablespoon soy sauce and pepper. Stir-fry for 2–3 minutes so vegetables stay slightly crisp. Return tofu, taste and add salt only if needed. Cool until warm.

4. 4

   For the sauce, simmer stock, sugar, remaining garlic and 2 tablespoons soy sauce. Stir in cornflour slurry and cook for 2 minutes until glossy and spoon-coating.

5. 5

   Lay a wrapper flat, place lettuce across the centre and add about ¾ cup filling. Fold the bottom over, tuck in the sides and roll snugly.

6. 6

   Place seam-side down, spoon warm sauce over each roll and finish with crushed peanuts. Serve immediately.