Vegetable Salad Rolls (Lumpia)

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 lb. fresh squid
1 tbsp. lemongrass, finely sliced
3 tbsp. lime or lemon juice
1 tbsp. chopped scallions
1/2 cup mint leaves
1 tbsp. finely julienned fresh ginger root
2 tbsp. chopped onion
3 tbsp. fish sauce
1 tbsp. chopped cilantro
10 hot chili peppers, crushed

INSTRUCTIONS

To prepare wrappers:
Sift flour, rice flour and salt into a bowl. Beat in oil, water and eggs and beat for 2 minutes. Leave to stand for 1 hour.

To prepare filling:
Heat oil and fry onion and garlic until soft. Add all vegetables and sauté for 2 minutes. Then add pork and stir on moderate heat for 6 minutes. Pour in water; cover and cook for 3 minutes. Remove lid; add shrimps and season with soy sauce, salt and pepper to taste. Simmer, stirring, until liquid is evaporated and ingredients cooked through. Allow to cook before using.

To prepare the sauce:
Mix sugar, corn flour, soy sauce and salt in a small saucepan. Pour in stock and bring to a rapid boil. Cook over high heat, stirring frequently, until sauce thickens. Peel and crush garlic and add to the sauce. Stir in and simmer for a further 2 minutes. Pour into one or two small sauce dishes.

To cook wrappers:
Heat a well-oiled omelette pan and rub base with a paper towel. Pour in just enough prepared batter to thinly coat the pan. Swirl pan so it spreads as evenly as possible. Cook pancake on moderate heat until it can be easily lifted. Lift and turn. Cook other side to a light golden colour. Cook all batter and stack prepared pancakes between pieces of greaseproof paper.

Wash lettuce leaves and dry thoroughly.

To prepare the salad rolls:
Line each pancake with a lettuce leaf. Spoon on a generous amount of the filling and roll up. Serve with sauce.

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