Lumpiang Sariwa

2 tablespoons oil

200g (1 cup) bean curd

100g (3 oz) string beans, cut diagonally into 2 cm (1in) pieces

1 medium carrot, cut into thin strips

100g (3/4cups) shredded white cabbage

salt and pepper

12 spring roll wrappers, steamed

12 lettuce leaves

130 g (1 cup) cooked chickpeas

 

Brown Sauce

200g (1cup) brown sugar

500 ml (2 cups) water

1teaspoon salt

2 tablespoons soy sauce

2 tablespoons cornstarch

60 ml (1/4cup) water

1/2 head of garlic, cloves peeled and crushed

 

To prepare Brown Sauce, blend sugar, water, salt and soy sauce, bring to the boil then simmer 5 minutes.

In a small bowl, blend cornstarch with the water until smooth. Stir into the saucepan. Simmer until mixture thickens, about 10 to 15 minutes.

Heat oil in a pan and fry bean curd. remove from pan ad cut into narrow strips. Set aside.

Blanch the string beans, carrot strips and cabbage by plunging in boiling water for about 5 mins. Drain immediately and plunge into a bowl of iced water. Drain well then season with salt and pepper.

Steam a spring roll wrapper for about 5 minutes. Line a wrapper with a lettuce leaf. Spoon 2 to 3 tablespoons of the blanched vegetables onto the lettuce leaf. Add about 1 tablespoon of chickpeas and the cooked bean curd. Roll wrapper and tuck in the ends to seal completely. Repeat with the remaining vegetables and wrappers.

Serve with Brown sauce and crushed garlic.