Fresh Lumpia from Memories of Philippine Kitchens by Amy Besa

Ingredients

• 2 cloves garlic, minced
• 2 leeks, white parts only, trimmed, cleaned, and thinly sliced
• 3 tablespoons vegetable oil
• 1 small jicama, peeled and cut into matchstick pieces
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 cups bean sprouts
• 1 cup all-purpose flour
• 2 teaspoons fish sauce, or to taste
• ½ Napa cabbage, thinly sliced
• 4 teaspoons fish sauce, or to taste
• 1½ cups roasted peanuts, finely ground in a food processor
• Fried garlic slices, for serving
• 1 stalk lemongrass, white part only, minced
• 1 garlic clove, minced
• ¼ teaspoon freshly ground black pepper, or to taste
• 1 tablespoon vegetable or peanut oil
• ½ teaspooon freshly ground black pepper, or to taste
• 12 snowpeas, trimmed and thinly sliced on the diagonal
• 12 shiitake mushrooms, stemmed, cleaned, and thinly sliced
• 1–2 small fresh bird’s-eye chiles, minced (optional)
• 1 large carrot, cut into matchstick pieces
• 1 shallot, minced
• 2 large eggs, beaten
• 1 cup coconut milk
• ½ teaspoon salt
• ⅓ cup ube (purple yam) flour
• 1 cup rice flour (not glutinous)
• One 2-inch piece fresh ginger, peeled and minced