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Lumpiang Gulay 2 Ways

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Prepare Lumpiang Gulay fried and steamed, so there’s something for everyone!

INGREDIENTS

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

Directions

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.

Nutrition Information

Number of Servings : 10-12 Servings
Nutrition Facts per Serving
Energy : 235 Kcal
Carbohydrates : 32g
Protein : 10g
Fat : 9g

GOOD TO KNOW:

How about this dish for snacks? Snacking on veggies will definitely help meet our vegetable requirements.

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