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Issue link: https://specialtyfoodmagazine.epubxp.com/i/55305
PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS BY LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL Sariwa'ng Lumpiag (Vegetable Spring Rolls with Garlic-Peanut Sauce) :JFME TFSWJOHT BT BQQFUJ[FS PS MJHIU NBJO DPVSTF t 1SFQBSBUJPO UJNF NJOVUFT Shelf life: Wrappers and filling will keep for at least 2 days if refrigerated separately Filipinos eat fresh spring rolls, or lumpia, in a wrapper that is gently cooked through but not browned. In this version, adapted from a dish served at Sa Aming Nayon in New York City, the colorful filling includes yams, carrots, bok choy, jicama and celery. It is a vegetarian dish, save for a small amount of fish sauce. For wrappers: 1 large egg, beaten 6 ounces whole milk 2½ ounces all-purpose flour ¼ teaspoon salt 1 tablespoon vegetable oil unsalted butter to brush the pan A vegetarian dish save for a small amount of fish sauce. For filling: 1½ tablespoons vegetable oil 2 ounces chopped onion ½ tablespoon minced garlic 3 ounces diced yam 2 ounces julienned carrots 2 ounces diced jicama 1 ounce diced celery 4 ounces thinly sliced bok choy 2½ tablespoons finely chopped peanuts 1 tablespoon fish sauce, such as patis or nam pla 4 small romaine lettuce leaves 1. Prepare the wrapper batter: In a bowl, beat the egg with the milk. Stir in flour and salt. Stir in oil and set aside to rest for about 1 hour. 2. Prepare the filling: In a skillet over medium heat, heat the oil. Add onion and saute until translucent, about 3 minutes. Stir in the garlic, cook 30 seconds, then add the yam, carrots, jicama and celery and cook until just tender, stirring often. Stir in the bok choy, peanuts and fish sauce. Set aside. 3. Prepare the sauce: In a small saucepan, combine the unpeeled garlic with enough water to cover, and boil until tender; drain, peel and mash until smooth. Set aside. 4. To the same saucepan over medium heat, heat the 2 teaspoons of oil. Add the mashed garlic and cook for 1 minute. Stir in water, soy sauce and brown sugar. Add half of the peanuts and the dissolved cornstarch; bring to a boil, then reduce heat to a simmer until the sauce thickens. Keep warm. Before serving, stir in the minced garlic. 5. Cook the wrappers: Heat an 8-inch nonstick pan over medium-low heat. Brush lightly with butter. Pour a scant 1 /3 cup of the batter into the pan and tilt to coat the bottom evenly. Cook until the top of the wrapper looks dry, 2½ to 3 minutes. Over a flat plate invert the pan to remove the cooked wrapper, cover wrapper with wax paper, and cook the remaining wrappers, covering individual sheets with wax paper. Lower the heat if the wrapper bottoms are browning during cooking. 6. Assemble the rolls: Setting each wrapper on its own plate, lay a lettuce leaf atop each wrapper skewed toward what will be the top of the wrapper, with the curly edge extending slightly beyond the edge of the wrapper. Spoon ½ cup of filling in the middle, covering most of the lettuce leaf. Fold the lower half of the wrapper over the filling, and then roll up from one side to seal in the filling. 7. Pour the sauce over the roll, garnish with the remaining crushed peanuts and add more minced garlic, if desired. NUTRITIONAL DATA (per portion): Calories: 510; Cholesterol: <5 mg; Sodium: 1,020 mg; Fat: 27 g; Dietary Fiber: 6 g *Editor's note: Recipes are now being scaled in smaller four-portion test sizes rather than the 24-portion yield. 116 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com For peanut sauce: 1 ounce unpeeled garlic cloves, plus ½ ounce minced garlic 2 teaspoons vegetable oil 6 ounces water 2½ ounces soy sauce 1½ ounces brown sugar 3 ounces finely chopped peanuts, divided 1½ tablespoons cornstarch, dissolved in 3 ounces water additional minced fresh garlic, if desired