Cheesy lumpia with Ilocos longganisa
By Rhea Trinidad Damo
1 tbsp aji-ginisa 2 cups cabbage shredded
1 cup Baguio beans sliced into thin pieces
1 piece sayote sliced into strips
1 piece carrot julienned
1/4 cup celery chopped
1 piece onion sliced
6 cloves garlic crushed
ground black pepper to taste 1 cup water 3 tbsp soy sauce 1 sachet cheese 1 pack lumpia wrapper 4 cups cooking oil 10 pieces longganisa, cooked and chopped
Heat oil in a wok then sauté onion and garlic until onions are soft. Put carrots and sayote then add water. Simmer for 2 mins. Put the Baguio beans and cabbage. Toss. Put the celery. Add the cooked longganisa. Season with soy, aji-ginisa and pepper. When cooked, set aside and let it cool. Put 2-3 tbsp of cooked vegetables and a slice of cheese on one side of the wrapper. Roll it and wrap tightly. Secure wrapper by dabbing lightly in water on wrapper edge. Deep fry. Serve. With my lumpia sauce, I used 1 cup Ilocos vinegar, 2 cloves crushed garlic, 1 piece onion, chopped, 2 tbsp brown sugar and a dash of ground pepper. Happy tummy.