PRITONG LUMPIANG TOGE

PRITONG LUMPIANG TOGE --- is one of my favorite everyday dishes. I cook simple toge (mung bean sprouts) and camote (sweet potato) for pritong lumpia (fried spring rolls), served with sawsawang suka, asin, bawang or leeks and sili. (dip sauce of vinegar, salt, minced garlic or chopped leeks and chilis). Toge is particularly helpful in fighting symptoms of mental and physical stress. So if you're stressed out simply eat a lot of toge in the form of lumpia.

The word 'lumpia' comes from the Hokkien (Chinese dialect) 'lunpia', also known as 'juan-pia' or 'lun-pia'. Lumpia originated in China. The name is a literal translation of the Chinese word 'chun juan' which means 'spring roll'.

In China, lumpia was a seasonal rolled vegetable food consumed during the spring. That's why it was called such. It started as a pancake filled with spring vegetables such as cabbage, challots, mushrooms, bamboo shoots and bean sprouts (toge). It was a welcome change from the preserved foods of the long winter months. The Chinese people eagerly waited for spring so they could enjoy eating lumpia. Lumpia was happily eaten to welcome the coming of the new season (spring) and to pay respects to their ancestors.

Lumpia or spring roll had been a traditional festive food in China for thousands of years, usually eaten during the Spring Festival in mainland China. Vegetable fillings were pre-cooked, then fully wrapped in rice or flour-based batter cooked in to thin pastry or crepe, known locally as 'balat ng lumpia', then deep-fried served with a dipping sauce or served fresh.with sauce or gravy.

The original lumpia recipes, both fried and fresh versions were brought to the Philippines by Chinese immigrants from the Fujian province when they came to settle in our islands in the 11th century. The filling ingredients for our lumpia may vary in different regions but it's still the same delicious lumpia of ancient China which has become so close to our hearts till now. Here is my simple recipe of home made lumpia.

1 c camote (cubed)

2 c toge

2 Tbsp leeks or spring onions

(or 1 Tbsp minced garlic, 2 Tbsp onions)

1 Tbsp cornstarch dissolved in a little water

salt, seasoning

pieces of lumpia wrappers

1. In a pan, saute leeks or spring onions (or garlic and onion). Add camote, salt and seasoning. Stir-fry. When half-done, add toge. Mix and cook for a few minutes. Add cornstarch. Mix well, Remove from heat. Allow to cool.

2. Wrap 1 or 2 spoonfuls of toge mixture in lumpia wrapper. Fry until crunchy and golden brown. Serve with sawsawan.

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