Do you want to be a little creative and make a meatless lumpia or springroll made from green papaya, tofu and potatoes? Most of the fresh lumpia is made from ubod, Baguio beans, bean sprouts or chayote. Try this fresh lumpiang papaya and I’m sure you’ll love it.
3 cups green papaya, shredded
2 tablespoons onions, sliced
1/2 cup fried tokwa(tofu), sliced to small pieces
1/4 cup sweet potato, sliced thinly
12 lumpia wrappers
2 segments garlic, chopped
1/2 cup sauce
2 tablespoons oil
1/4 cup stock (vegetable broth) or plain water
How to cook Papaya Lumpia:
- Sauté garlic in oil; add onion, tokwa. Sauté until done. Stir in the stock.
- Add papaya and sweet potato and cook until tender.
- Wrap in lumpia wrapper just before serving and serve with sauce.
- Yield: 8 servings.
1 1/2 cups water
1/4 cup cornstarch
1/4 cup brown sugar
1/2 cup soy sauce
- Mix all ingredients and boil until thick, stirring constantly to prevent scorching.
COOKING AND HEALTH TIPS:
Line the bottom of crisper with a paper towel to absorb liquids that make veggies wilt.
A quick way to separate vegetables is to pour boiling water over them in a colander and then add them to your casserole or stove-top dish to finish cooking.