April 22, 2019

Everyday Gourmet

Sweet summer Lumpia

By Kim Dannies

Feeling a little bloated from holiday potluck potato and pasta salads? A recent farmers’ market score of bib lettuce, Napa cabbage, scallion, kale, mint and peas inspired me to create a portable Asian spring roll that is perfect for picnics, parties or snacks. It’s a tasty, healthy way to enjoy the bounty of summer with a little twist.

Variations of Lumpia are common all over Asia. Basically, it’s a refreshing no-cook lump of veg and protein that is wrapped in the soft leaves of bib lettuce and doused with a sweet dipping sauce. Ingredients and proportions can be as diverse as the toppings for pizza, so use this recipe as a guideline. But don’t eliminate the dry roasted peanuts — they make the dish! Eaten with the hands, Lumpia can be a bit messy, but it is oh-so-delicious summertime fun.

Summer Lumpia with Sweet Sauce

Combine the following in a large prep bowl: 10 sliced scallions; 1 cup diced red pepper; 1 cup diced celery; 8 ounces diced smoked turkey and ham each; 2 cups chopped, pre-cooked shrimp; 1 bunch fresh mint and kale each, ribbon sliced; 12 ounces fresh bean sprouts; 2 cups fresh or frozen baby peas. Season with a large pinch of kosher salt and red pepper.

Mince 6 garlic cloves and a golf ball-sized chunk of freshly peeled ginger in a mini-processor. Stir half of paste into the Lumpia; reserve half in the processor.

Slice a head of Napa cabbage into thin ribbons. Place in a large glass bowl and wilt in the microwave for 90 seconds, until just barely limp. Drain and combine with Lumpia.

Sweet Sauce: To the reserved garlic-ginger paste add 1 cup soy sauce, 2 tablespoons of maple syrup or brown sugar and 2 teaspoons of sesame oil. Blend well. Serve in a small side bowl.

Wash and pat dry 24 bib lettuce leaves of various sizes; place on large serving platter.

Add Lumpia to a serving bowl and set on platter. Lightly crush 1 cup of peanuts and place in small side bowl. Fill lettuce leaves with Lumpia, top with sauce and peanuts, roll like a cigar, devour.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three college-aged daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.

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