If you're familiar with Filipino food, then you might have heard of "lumpia" which are similar to fried spring rolls. Not all lumpia* is fried. There is a version called Lumpiang Sariwa or Fresh Lumpia. Traditionally it’s made with a soft wrapper that is filled with fresh lettuce and vegetables that have been lightly stir fried. In our version, we are turning it into a salad with a sweet and sour crunchy peanut dressing made with our NAKED CRUNCH Organic Peanut Butter.
* Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
In a large skillet heat up the olive oil on medium low heat. Add in the shallots and fry until fragrant and translucent, about 5 minutes. Add in the garlic and stir for about 30 seconds and add in the carrots and sweet potato. Stir fry for about 7 minutes until they start to soften. Add in the green beans and cook for a further 5 minutes. Turn off the heat and add in the jicama. Season with the salt and pepper.
Step 2 -
To make the sauce put all the ingredients in a bowl and mix well with a whisk until nice and smooth. Taste and adjust salt or sweetness as needed.
Step 3 -
Divide the lettuce between 4 plates and top with the stir fried vegetables. Top with the fresh red cabbage and drizzle with the dressing.