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Fresh Lumpia


2 cups singkamas (white turnips), julienned 

1/2 cup carrot, julienned

1 cup Baguio beans cut diagonally

1 cup julienned ribs pechay wombok (Chinese cabbage)

1 small yellow camote (sweet potato), diced 1 inch cube and soaked in water

1 small bundle spring onion, cut 1 inch long

1 cup peeled shrimps

1 teaspoon ginisa mix

1 pork boullion cube

2 tablespoons cooking oil

Leaves of Chinese cabbage cut into pieces by hand

Celery leaves for garnishing


  1. Saute shrimps in cooking oil.
  2. Add ginisa mix and pork cube.
  3. Add Baguio beans,singkamas, carrots, ribs of Chinese cabbage,diced camote. Cover and steam.
  4. Remove cover and add leaves of Chinese cabbage and spring onion.
  5. Cover again and turn off fire.
  6. Turn over the veggies to mix well.
  7. Serve in deep bowl.
  8. Garnish with celery leaves.
  9. If desired, serve with sauce made with  the juice from the sauteed veggies mixed with sugar, cornstarch, soy sauce , cooking oil stirred over low fire until cooked. Put pounded garlic on top of sauce before serving with Fresh Lumpia.

One response »

  1. Reblogged this on inspiredweightloss.


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