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1 ½ cups well-shaken and stirred unsweetened coconut milk
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4 large eggs
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½ cup all-purpose flour
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2 tablespoons coconut oil, melted
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1 ½ teaspoons honey
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½ teaspoon kosher salt
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Cooking spray
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1 cup water or chicken stock
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¼ cup soy sauce
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2 tablespoons light brown sugar
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2 whole star anise
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1 ½ tablespoons cornstarch
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1 ½ tablespoons warm water
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5 cups julienned carrots (10 ounces)
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2 cups julienned seeded peeled delicata or acorn squash (5 ounces)
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1 ½ cups julienned hearts of palm (5 ounces)
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1 ¼ cups thinly sliced scallions
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¼ cup fresh lemon juice
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1 tablespoon kosher salt
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10 medium lettuce leaves
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½ cup plus 2 tablespoons roasted peanuts, chopped
Lumpiang Sariwa Fresh Filipino Spring Rolls
For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna of Portland, Oregon, skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables. Topped with a sauce of soy sauce simmered with brown sugar and star anise and sprinkled with crunchy chopped peanuts, these lumpiang sariwa make a nice appetizer or light meal.
Nutrition Information
217
Calories
20g
Carbohydrates
16g
Protein
790mg
Potassium
1g
Fiber
6g
Sugar
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