Lumpiang Sariwa - Fresh Spring Rolls

Ingredients:
3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot julienned
2 medium sized sweet potato sliced in small chunks
1 medium tomato chopped
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork
2 tbsp fish sauce
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
1/2 cup water or shrimp stock

Procedures:
Step 1: Saute the tomato, garlic and onion in a little oil. Add in the pork and cook until brown. Season with a little bit of salt and pepper.

Step 2: Add the jicama and mix. Season with fish sauce. Pour in the water. Cover and over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender.

Step 3: Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy.

Step 4: Lastly add in the cabbage. Just mix it in and turn off the heat once it gets wilted and bright green. Your filling is done. Allow this to cool a bit and let drip over a strainer.

Step 5: Over an egg roll wrapper, lay a couple of lettuce leaves.

Step 6: Put about 2 tbsp of filling over the lettuce.

Step 7: Pull the right side of the wrapper over.

Step 8: Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up. Wipe a little bit of water to the top edge.

Step 9: Roll your lumpia up to seal.

Step 10: All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with some hoisin sauce drizzled on top and sprinkled with crushed fresh garlic and chopped nuts!