Fresh lumpia or lumpiang sariwa, as a few may claim, is a healthy way of eating rolls as compared with the fried ones -- lumpiang gulay (fried spring roll) and the lumpia shanghai (fried meat roll) as we call it. But I love the crunchiness of fried foods, so if you argue with me about oils?... that's inevitable. Healthy?... well, how about--- let's eat and not talk about it {wink, wink}.
The thing is, you can't even assure that what you are having outside the confines of your home is presumably healthy -- unless you cook it yourself, right? The ingredients and the method is always in question. BUT, there is no harm in trying several things, in fact-- varieties make the world very interesting so why not explore and taste everything for a start. And, when you build a liking to it then its time for reflections.
Wait, before you do that let me share this recipe first.
LUMPIANG SARIWA WRAPPER
makes 7 medium size wrappers
Ingredients:
2 cups all purpose flour
1 1/2 cup milk
2 tbsp oil
2 whole eggs
Pinch of salt
1/3 measuring cup.
Method:
1. In a bowl, beat eggs.
2. Add milk and mix.
3. Add flour and salt.
4. Pour oil.
5. Combine well.
6. Place pan on a medium heat.
7. Grease the pan, then using a 1/3 measuring cup, scoop the wrapper batter and pour in circular motion onto the pan. Lift the pan and with a swirling motion distribute the batter. Cook until the crepe pulls away from the pan making it easy to flip over and cook the other side.
8. When done, remove, set aside to cool.
9. Ready to use.
If you have crepe maker, this will come in a handy and sleek! {i just love those crepe pans}
Note: This crepe/ wrapper can also be used in savoury crepes, so feel free to explore your fillings. =)
Bon appetit!
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