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Lumpiang Sariwa INGREDIENTS For the filling: 3 Tablespoons (45ml) Cooking Oil 1 Tablespoon (15g) Garlic 1/2 cup (100g) Pork 1/2 cup (100g) Shrimps 1/2 kilo (500g) Ubod 2 Tablespoons (30g) Soy sauce 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix For the Lumpia Wrapper 2 pcs (120g) Chicken egg 2 Tbsp (30ml) Cooking Oil 1 cup (125ml) Cornstarch 1 1/2 cup (125ml) Water 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix For the Lumpia Sauce 1/2 cup (120g) Sugar 1 1/2 cup (375ml) Pork Broth 1 1/2 Tablespoons (22.5ml) Soy Sauce 1 1/2 Tablespoons (11.25g) Cornstarch 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix 6 pieces (30g) Romaine Lettuce 1/2 cup (120g) Peanuts 6 teaspoons (30g) Garlic PROCEDURE WASH AND BOIL. Wash and boil ubod until slightly tender. Set Aside. SAUTÉ. Heat oil in a pan and sautè garlic, pork, shrimp, ubod and season with soy sauce and AJI-GINISA® . Cook until ubod is tender. Let cool and set aside. BEAT. eggs until thick. MIX. Add oil, cornstarch and water. Blend well until all lumps disappear. Season with AJI-GINISA® COOK. In a hot pan, pour 1/2 cup (76 g) of batter. Continuously tilt the pan to evenly spread the batter. Cook until the wrapper can be easily lifted. Let cool and set aside. CARAMELIZE . Sugar in frying pan. MIX AND SIMMER. In a pan, combine broth, soy sauce, cornstarch and AJI-GINISA® Flavor Seasoning Mix. Simmer into a smooth paste. Pour the broth mixture to the caramelized sugar and stir until desired thick consistency. ASSEMBLE. Wrap ubod mixture in lumpia wrapper with a piece of lettuce inside. Pour generous amount of sauce on top of the lumpia. Top with chopped peanuts and/or minced garlic. Serve. COOKING TIPS You can soften old wrappers by dipping them in hot water then expose in air to dry, It will soften for approximately 30 seconds.

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