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Prepare Lumpiang Gulay fried and steamed, so there’s something for everyone!
1. For filling, sauté ground pork in oil. Add carrot, sayote and cabbage and sauté for 2 minutes. Season with MAGGI MAGIC SARAP®. Set aside in a plate to cool. Fill every lumpia wrapper with 2 – 3 tbsp of the vegetable mixture. Seal with flour and water mixture. Set aside.
2. For the Vinegar-Soy Dipping Sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper and sugar in a bowl. Mix well and set aside.
3. For the Peanut Sauce, combine garlic and water in a sauce pan and bring to simmer. Season with MAGGI MAGIC SARAP®. Stir in peanut butter, MAGGI Oyster Sauce and brown sugar. Slowly pour cornstarch and water mixture while stirring to thicken the sauce. Pour sauce and garnish with peanuts and spring onion.
4. Preheat oil and fry lumpia until golden brown. Transfer into a cooling rack to drain excess oil. Alternately, steam lumpia for 5 minutes. Cut in half, transfer into a serving plate and serve with preferred dipping sauce.
How about this dish for snacks? Snacking on veggies will definitely help meet our vegetable requirements.
How to Steam
How to Cut Vegetables
How to Cut Onions and Garlic
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2 tbsp vegetable oil
1/4 kg lean ground pork
1/4 kg julienned carrot
1/4 kg julienned sayote
1/4 kg shredded cabbage
1 sachet 8g sachet MAGGI MAGIC SARAP®
12 pcs lettuce leaves
12 pcs large lumpia wrapper
2 tbsp all purpose flour mixed with ¼ cup water
1/2 cup vinegar
3 tbsp MAGGI® Soy Cooking and Seasoning Sauce
3 cloves garlic, minced
2 pcs large red onion, small diced
1 pc red chili, sliced
1/2 tsp freshly ground pepper
2 tbsp brown sugar
2 cloves garlic, mashed
2 cups water
1 sachet 8g MAGGI MAGIC SARAP®
1 tbsp peanut butter
6 tbsp MAGGI® Oyster Sauce
6 tbsp brown sugar
1/4 cup cornstarch, dissolved in ¼ cup water
1/2 cup crushed toasted peanuts
2 tbsp sliced spring onion