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| Tofu Spring Roll - Lumpia |
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Ingredients (makes 20) Filling 3 tablesponns vegeatble oil 1 tablspoon annatto seeds (achuete) 1 medium onoin finely chopped 1teaspoon finely chopped garlic 1 cup peeled diced sweet potato 1 cup peeled diced potato 2 squares Pureland firm tofu (diced) 1 cup green beans, finely sliced 1 cup cooked, drained chick peas 3 cups shredded cabbage 200g bean sprouts, washed and drained 2 tablespoon light soy sauce 1/2 cup roughly chopped fresh coriander salt to taste 20 cos (romaine) or mignonette leaves Lumpia Wrappers 5 large eggs 11/2 cups cold water 1 cup plain flour 1/2 teaspoon salt 2 tablespoons oil Sauce 3 tablespoons sugar 1/4 cup light soy sauce 1 cup clear stock or water 1 tablespoon cornflour 1 clove garlic (crushed) Method Begin by makinbg the wrappers. Beat the eggs until well mixed, then add water. Sift flour and salt, add to liquid and whisk until smooth. If necessary, strain out any little lumps. Stir in oil and let batter rest for at least 30 minutes. The batter may be made in an electric blender but needs to be left for longer. If any froth remains on the surface, spoon it off before cooking the wrappers. Heat a small, heavy based crepe pan or frying pan and wipe the base with a piece of paper towel dipped in oil. Pour a couple of tablespoons of batter into the pan, swirl to coat the base thinly and cook until firm but not brown. Turn over gently and give the wrapper a few seconds cooking on the other side. Turn onto a plate. Contnue until all the batter has been used. These may be made a day ahead. To make the filling heat the oil in a wok, add the annatto seeds and put a lid on immediately as the seeds will pop. After 2 minutes of gentle cooking, turn off the heat and allow to cool, then strain out the seeds or lift them out with a slotted spoon. Gently reheat the same oil, which is now coloured bright orange and cook the onion and garlic until soft. Add the sweet potato and tofu and fry, stirring for a few minutes. Add the green beans, toss, pour in 1/2 cup water, cover and cook gently for 5 minutes or until potatoes and beans are half cooked. Add the chick peas, cabbage and bean sprouts toss together with the other vegeatables, sprinke soy sauce over and cook covered for 10 minutes. Stir in coriander for the last couple of minutes and season to taste with salt. Place a colander over a bowl, transfer the the cooked mixture to colander and allow to cool, letting the liquid drain into the bowl. Menwhile, to make the sauce, combine sugar, soy sauce and stock or water in a small pan and bring to the boil., Stir in the cornflour mixed smoothly with a little cold water and stir until mixture thickens and becomes clear. Stir in crushed garlic with a pinch of salt or sugar. Place a Lumpia wrapper on a board, then spread a washed and dried lettuce leaf over, first tearing off the bottom portion of the leaf with its thick rib. If the leaf is very crisp, press the centre rib with the flat of a knife to make it pliable. Put a couple of spoonfuls of filling on the leaf and roll up the lumpia, tucking in one end and letting the leaf show at the other end. Serve with dipping sauce. |