Lumpia recipe is such a classic Filipino dish. People hear "lumpia" and instantly think of the delicious, fried, golden brown rolls. However, this version is inspired by Lumpiang Sariwa, or fresh spring roll. The meat and vegetable filling is typically wrapped in lettuce and a thin, crepe-like wrapper. No deep frying. To make the healthy recipes even lighter, we turned it into a simple lettuce wrap by leaving out the crepe completely! This is also called Lumpiang Hubad, or naked spring roll.
Ingredients:
1 tbsp Vegetable or Canola Oil
1/2 tbsp Minced Garlic
1/2 cup Diced Onions
1/2 lb Lean Ground Turkey
3/4 cup Julienned Carrots
3/4 cup Julienned Bamboo Shoots
3/4 cup Sliced Green Beans (cut diagonally)
3/4 cup Garbanzo Beans
1/2 cup Sliced Fried Firm Tofu (optional)
1 1/4 tsp Fine Sea Salt
1/2 tsp Ground Black Pepper
Sauce:
2/3 cup White Granulated Sugar
1 1/3 cup Low Sodium Chicken Broth
1 tbsp Soy Sauce
1 1/2 tbsp Cornstarch
Salt & Pepper, to taste
1 tbsp Minced Garlic
Crushed Roasted Peanuts, for garnish
Romaine Heart Leaves
Preparation:
1 tbsp Vegetable or Canola Oil
1/2 tbsp Minced Garlic
1/2 cup Diced Onions
1/2 lb Lean Ground Turkey
3/4 cup Julienned Carrots
3/4 cup Julienned Bamboo Shoots
3/4 cup Sliced Green Beans (cut diagonally)
3/4 cup Garbanzo Beans
1/2 cup Sliced Fried Firm Tofu (optional)
1 1/4 tsp Fine Sea Salt
1/2 tsp Ground Black Pepper
Sauce:
2/3 cup White Granulated Sugar
1 1/3 cup Low Sodium Chicken Broth
1 tbsp Soy Sauce
1 1/2 tbsp Cornstarch
Salt & Pepper, to taste
1 tbsp Minced Garlic
Crushed Roasted Peanuts, for garnish
Romaine Heart Leaves
Preparation:
- To prepare the filling, heat the oil in a wok over medium-high heat. Cook garlic and onions until the onions are translucent, then add the ground turkey. Cook the mixture until the turkey has browned.
- Add the carrots, bamboo shoots, and green beans. Stir-fry for 2-3 minutes until the vegetables are tender. Next, add the garbanzo beans and tofu (if using). Stir-fry for 1 more minute. Finally, season the filling with salt and pepper.
- To prepare the sauce, melt the sugar in a small saucepan over medium heat. Once it has browned and caramelized, carefully pour in the chicken broth. Stir to dissolve any hardened sugar, then add the soy sauce. Bring the mixture to a simmer. While waiting, dilute the cornstarch in 1/4 cup of additional broth or water. Add the cornstarch mixture to the simmering sauce. Cook over medium-low heat until the sauce thickens. Taste, and adjust the seasoning with salt & pepper if needed. (If the sauce still has a raw cornstarch/flour flavor, cook on low heat for 3-5 more minutes.) To finish, remove the saucepan from the heat, and stir in the minced garlic.
- Transfer the filling, sauce, and crushed peanuts to serving bowls. Serve with romaine lettuce.