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.
