There are many kinds of lumpia recipes in the Philippines.
There is the meaty¬†lumpiang¬†Shanghai that no party is ever without, the fresh lumpiang ubod¬†that is made of banana heart wrapped in a fresh lumpia wrapper, the lumpiang¬†gulay¬†or vegetable spring roll which is packed with togue or bean sprouts, the lumpiang hubad, a vegetable spring roll that does away with the wrapper all together, and of course, one can never forget the merienda favorite, the banana¬†turon, which is your basic sweet lumpia recipe.¬†
With so many kinds of lumpia one can make, it's no wonder that in Laguna, their basic lumpia recipe is a little different, too. Unlike most lumpia, the Laguna version is heartier, sweeter with this ingredient: kamote.¬†It's a common ingredient in lumpiang hubad but¬†not as much in the lumpiang gulay¬†recipes since that version¬†uses mostly¬†togue.¬†
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But in Laguna, it's the kamote that¬†dominates every bite, and¬†the resulting lumpia is¬†more hearty than the northern Tagalog recipe. Since the kamote is sweet, it¬†caters to people who have a¬†sweet tooth. You don't even need a sauce for this! In fact,¬†it's paired with a¬†garlicky-soy sauce-vinegar mix that complements the sweetness of the kamote with its salty bite.¬†
What's so great about this recipe is that it's easy to make! Take your basic lumpiang gulay recipe and instead of using¬†mostly togue, replace it or just half of the amount with¬†slices of cooked kamote. If you have the kamoteng¬†kahel, or the orange camote,¬†that's even better since these are even sweeter than the white camote.¬†Then, wrap it up in lumpia wrapper as you normally would, cook, and serve. (Don't forget the garlic soy sauce!)¬†
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It's not every day¬†that you will get to eat a Laguna lumpia but the next time you drop by the province and visit the palengke¬†or a home in the south, don't be surprised if this delicious lumpia version is what you get. Better yet,¬†tweak a lumpiang gulay recipe and add kamote.¬†It may just¬†become your favorite ingredient yet.¬†