For 12 lumpiang sariwa:
- 80 gr onion
- 80 gr jicama (mexican turnip)
- 120 gr kamote (sweet potato)
- 90 gr carrot
- 10 gr celery
- 150 ml water
- a pinch of salt
- 1 tbsp palm sugar
- 1 tsp garlic powder
- 1 tsp cornstarch
- 1 tsp water
- 20 ml soy sauce
- 120 gr flour
- 50 gr cornstarch
- 50 ml water
- 2 eggs
- 250 ml water
- 45 ml oil
- 80 gr sugar
- 60 ml water
- 30 ml soy sauce
- 6 tbsp cornstarch
- 500 ml water
- 20 g toasted and ground peanuts
To prepare the filling, cut onion, jicama, kamote, carrot and celery into dice or sticks.
Place water, jicama, salt, palm sugar, cornstarch dissolved in a teaspoon of water, soy sauce and pepper in a pot on medium heat. When it is boiling, reduce the heat and let it cook 5 minutes.
Then increase the temperature and add kamote, onion, carrot and celery. Cover the pot and let it cook for 5 to 10 more minutes.
To prepare the sauce, melt, not stir it, 40 gr of sugar on medium heat. When it is brown, add a little water, soy sauce and the remaining sugar. Let it cook 2 minutes until the sugar is melted completely.
Then, carefully, add the cornstarch dissolved in water and stir it. When it starts to boil, reduce the heat and let it cook until the sauce thickens.
To prepare the crepes, mix flour and cornstarch dissolved in 60 ml of water. In other bowl, beat egg, water and oil.
Mix gradually both mixtures until it is a smooth cream.
Pour 60 ml of cream in a greased pan of 15 cm. Turn the crepe and let it cook a few more seconds.
Place 2 tablespoon of filling on each crepe. Close the crepes and serve them with the sauce and peanuts.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.