Name: Fresh Vegetable "Lumpia"
Yield: 10
Ingredients: 100.0g Radish, cut into 1 cm cubes; 10.0g Kosher salt; 3.0g Ginger, sliced; 30.0ml Distilled vinegar, white or coconut; 30.0g Sugar, white granulated; 2.0g Bay Leaves, dried; 2.0g Thai red chillies, whole; 5.0g Knorr Sinigang Sa Sampalok Mix 1kg; 5.0g Knorr Tamarind Soup Base; 140.0ml Vegetable Oil; 10.0g Bulb Garlic, cut in half horizontally, minced; 50.0g Onions, sliced; 100.0g Tomato, orange/red (raw); 150.0g Bottle gourd, seeds removed and julienned; 150.0g Sponge gourd, seeds removed and julienned; 150.0g Jicama, peeled and julienned; 10.0g Ginger, brunoised; 10.0g Garlic, finely minced; 50.0g Onions, brunoised; 100.0g Winged beans, julienned; 150.0g Long beans, cut into 4 cm lengths; 100.0g Squash, cut into 1 cm dice; 5.0g Fish Sauce; 150.0g Coconut Milk; 51.0g Knorr Chicken Powder 300g; 60.0g Eggs, beaten; 15.0g Spring Onions, finely sliced; 100.0g Eggplant, charred, peeled and chopped; 500.0g Wintermelon, seedless; 10.0g Knorr Liquid Seasoning 3.8L

Lumpia is a type of spring roll from the Philippines and Indonesia that uses a thin, crepe-like pastry to create a unique texture. This adaptation was inspired by a traditional Filipino folk song about vegetable farming, and uses pickled radish, red chillies, and a variety of other ingredients to create a delicious, unique starter or bar snack.

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Pickled Radish
- Salt the radish and leave at room temperature for 1 hour. Strain and wash the salted radish.
- Make a gastrique with the ginger, vinegar, sugar, bay leaves, chillies, and Knorr Sinigang Sa Sampalok Mix.
- Bring to a boil, then pour directly over the radish, and leave to pickle for 2 weeks.
Sautéed Vegetables
- Heat the oil (70 ml) in a frying pan and sauté the garlic, onions, and tomatoes.
- Add in the bottle gourd, sponge gourd, jicama, and KNORR Chicken Powder (2 g). Continue sautéing.
- Cover and lower the heat. Cook for 15 minutes until the vegetables are tender.
Vegetables in Coconut Milk
- Heat the oil (70 ml) in a frying pan and sauté the ginger, garlic, and onions.
- Add in the winged beans, long beans, and squash. Cook for 5 minutes, then deglaze the pan with the fish sauce.
- Pour in the coconut milk and add KNORR Chicken Powder or KNORR Vegetable Booster.
- Bring to a boil and cover the pan. Cook for 10 minutes, or until the squash is soft.
Eggplant Omelette
- Mix the eggs, KNORR Chicken Powder (2 g), spring onions, and eggplant together.
- In a greased pan, cook the omelette, spreading the mixture evenly until set.
- Once cooked, cut into 10 wedges.
Smoked Wintermelon
- Marinate the wintermelon with all the ingredients overnight.
- Place in a smoker and hot smoke at 120°C for 1 hour.
- Cool down and cut into strips. Pan-fry or use as is.
Tofu Lima Beans
- Place the beans, calc, and water in a non-reactive pan. Bring to a boil while stirring for 5 minutes.
- Remove from heat and leave covered overnight. The next day, rinse and rub the beans to remove as much skin as possible.
- Ground or pulse the beans in a food processor until mealy.
- Heat oil in a pot and sauté the garlic and onions. Sauté the beans for 15 minutes.
- Add the KNORR Chicken Powder, tofu, oyster sauce, dark soy sauce, and KNORR Liquid Seasoning.
- Cook the stew for a further 15 minutes.
Peanut Powder
- Using a food processor, blitz the roasted peanuts and sugar until a coarse powder is formed.
- Do not over process as it might turn into peanut butter. Alternatively, you can hand chop the peanuts and mix with the sugar.
- Use as a seasoning garnish when rolling the lumpia.
Crispy Vermicelli and Seaweed
- Heat oil to 180°C and deep fry the vermicelli.
- Using a food processor, blitz all ingredient together until a rough crumb texture is achieved.
- Use as a seasoning garnish when rolling the lumpia.
Peanut Sauce
- Whisk together the peanuts and brown sugar in a pan.
- Bring to a boil, while constantly stirring to avoid lumps.
- Simmer for 5 minutes and strain.
To Assemble and Serve
- To make a lumpia, arrange each component in layers, except the sauce and pickled radish.
- Roll tightly, then brush the edges with garlic water to seal.
- Shallow fry the lumpia in a pan and cook until golden brown on all sides.
- Serve with the peanut sauce and pickled radish on the side.
Chef's Tips
- Knorr Sinigang Sa Sampalok Mix and KNORR Liquid Seasoning are available from specialty Asian distributors and Asian supermarkets.
- KNORR Chicken Powder is also available from specialty Asian distributors and Asian supermarkets.
- KNORR Chicken Powder can be substituted with KNORR Chicken Booster.

Fresh Vegetable "Lumpia"

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Ingredients

Pickled Radish

Sautéed Vegetables

Vegetables in Coconut Milk

Eggplant Omelette

Smoked Wintermelon

Tofu Lima Beans

Peanut Powder

Crispy Vermicelli and Seaweed

Peanut Sauce

To Assemble and Serve