Saturday, March 3, 2012

SUMPIA …is what it’s called in Malabon

SUMPIA© BUSOG! SARAP! 2012

Sumpia is what we call  Large Fried Vegetables Spring Roll in Malabon.  Here’s another classic Street Food snack, best eaten freshly cooked.  Usually served encased in a small clear plastic bag, you puncture the top end of the Sumpia and drizzle  your spicy vinegar sauce inside and eat it on the go.  In Malabon, Sumpia is team up with  Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee).

My Sumpia is almost the same as my Lumpiang Togue (Beansprout Spring Rolls) but I’ve played around with the ingredients slightly.  What came out of the changes on the ingredients was a delicious Fried Vegetable/Meat Spring Roll, team up with the Sukang Iloco with red onion & garlic dipping sauce …… match made in heaven!

SUMPIA PIC3© BUSOG! SARAP! 2012

To make my Sumpia special, I have added pork belly slices.  Carrots would be a great addition too but I ran out of it when I cooked this dish.  With or without carrots, it’s still delicious!

So here’s my take on this ever popular Sumpia of Malabon…

 

SUMPIA (Fried Vegetable Spring Rolls)

INGREDIENTS:

2 tbspn cooking oil

3 cloves garlic, crushed

1 large onion, sliced

2 carrots, thin julienned (optional)

300g pork belly, thinly sliced

1 kg mung beansprout

4 tspn soy sauce

4 tspn kecap manis (sweet soy sauce)

250g green beans, cleaned and sliced thinly diagonally

1 tspn coarse table salt

1/2 tspn coarse ground pepper

 

1 packet of spring roll sheets (20pcs)

oil for deep frying

*used U.S Measuring Cups & Spoons

SUMPIA INGREDIENTS© BUSOG! SARAP! 2012

 

FILLING:

SUMPIA FILLING STEP1-2© BUSOG! SARAP! 2012

~  In a large pan, heat oil in medium-high heat and sauté garlic & onion.  Once onion slices are translucent, add in your pork belly slices.

SUMPIA FILLING STEP3-6© BUSOG! SARAP! 2012

Add in salt and pepper, stir fry your pork belly slices for a couple of minutes. Add in your sliced green beans (plus carrots if you want), cook/stir till it turn bright green in colour, pour in your soy sauce. Stir a couple of times to incorporate the soy sauce. Mix half of the beansprout  and let it cook for a couple of seconds before adding the rest, as you need the volume to deflate a little bit.

SUMPIA FILLING STEP7-10© BUSOG! SARAP! 2012

~  Add in your kecap manis and stir fry your filling.  Cook the beansprout until it is slightly limp don’t overcook it as it will become soggy. Once the filling is cooked place it inside a colander to drain the excess liquid.  Use 1/2 cup for filling portions.

 

WRAPPING & FRYING:

SUMPIA WRAPPING STEP1-4© BUSOG! SARAP! 2012

Top Left & Right: In a large plate, layout  the spring roll wrapper with one of the corners facing you.  Place about 1/2 cup of filling on the centre of the wrapper.  With the corner facing you, fold it over and tuck it in underneath the filling.

Bottom Right & Left:  Fold the sides and tightly roll the wrapper away from you, please leave the triangle corner edge free.

SUMPIA WRAPPING STEP5-8© BUSOG! SARAP! 2012

Top Left & Right: Smear some of the corn flour paste (*see NOTES) on the expose corner and complete the roll. 

Bottom Right & Left:  Repeat this wrapping process till you finish all the spring roll wrappers.  Heat enough oil to fully submerge the spring rolls.

SUMPIA STEP9-10© BUSOG! SARAP! 2012

~  Cook spring rolls until lightly golden brown and crispy. If it browns to quickly, lower the heat just a little bit. Drain in absorbent kitchen paper towels or a large sieve over a large bowl. Serve immediately.

SUMPIA PIC2© BUSOG! SARAP! 2012Sumpia with Sukang Iloco w/ Red Onion & Garlic Dipping Sauce

BEST WITH:  Sauces that are good with Sumpia ~ Sukang Iloco with red onion & garlic, Chili and Garlic Vinegar or Red Onion Garlic Vinegar. Fantastic paired with your Goto (Filipino Beef Congee) or Arroz Caldo (Filipino Chicken Congee).

If you want a meatless version, please view my Lumpiang Togue (Beansprout Spring Rolls).

NOTES:

  • On eating Lumpiang Togue or Sumpia, you hold the spring roll upright with your hand, puncture the top end and using a spoon, pour some of the sauce on top to drench the filling.
  • To make the Corn flour Paste, mix 1 tspn of corn flour into 2 tbspn of water. Microwave for 5-10 seconds and stir well once you take it out.

9 comments:

  1. Ang sarap naman. I'll show this to my mom :)

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  2. Love lumpia! And now Sumpia....this is hard to resist! Must make it soon. Thanks for te recipe!

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  3. Hello! Seeing this post, made me craved for sumpia. I put pork, beansprouts, bamboo shoots, sliced snow peas (chicharo) and roughly chopped cilantro. Thank you for the inspiration :).

    Marlene

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  4. Oh my god, ano ba yan? That looks good especially with that vinegar. I remember the street vendor used to put this vinegar in a bottle where we pour it inside the lumpia. Naglalaway tuloy ako! Hahaha!

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  5. Nag imas

    From Someone in Laoag

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  6. I browsed your blog and you are putting so much love and effort to it. I want to say Thank you. I enjoyed reading and looking at your photos. Keep it up!

    ReplyDelete
  7. @Teresa~ thankyou too, for dropping by =) Glad that you enjoyed visiting Busog! Sarap!

    ReplyDelete
  8. i love mung beansprouts a bit on the raw side because they are sweeter, crunchier and healthier (i think) that way. do you think it's a good idea to only throw in the mung beans just after cooking and draining the juices from the filling? the residual heat will then cook the beansprouts just a bit.

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    Replies
    1. Yes you can do that, that sounds really healthy =)

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