Lumpiang Papaya with Kamote

Crisp vegetable rolls with a homemade sweet dipping sauce.

Ingredients

For the filling

• 1.5 kg green papaya, peeled and julienned
• 700 g kamote, peeled and julienned
• 250 g carrots, julienned
• 250 g Baguio beans, thinly sliced diagonally
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 3 tbsp cooking oil
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1½ tsp salt, or to taste
• 1 tsp ground black pepper
• 40–45 medium lumpia wrappers
• Water mixed with a little flour, for sealing
• Approximately 1.5–2 L cooking oil, for frying

For the sweet dipping sauce

• 1½ cups brown sugar
• 3 cups water
• ½ cup cane vinegar
• ⅓ cup soy sauce
• 6 cloves garlic, finely minced
• ½ tsp ground black pepper
• ½ tsp salt
• 3 tbsp cornstarch
• ¼ cup water, for the cornstarch slurry
• About 1 tbsp salt for drawing moisture from the papaya; rinse and squeeze afterward

Method

• Sprinkle julienned papaya with about 1 tbsp salt and leave 15 minutes. Squeeze, rinse briefly and squeeze again.
• Sauté garlic and onion in 3 tbsp oil. Add sweet potato and carrot for 3–4 minutes, beans for 2 minutes, then papaya and seasonings. Stir-fry 5–7 minutes, until cooked but still firm.
• Spread filling in shallow trays to cool. Wrap 2½–3 tbsp per roll, folding the sides inward and sealing with flour mixed with water. Keep rolls covered while finishing the batch.
• Fry in batches at 170–175°C for about 4–6 minutes, until golden. Drain on a rack and avoid stacking while hot.
• Simmer sauce ingredients except the slurry for 4–5 minutes. Add cornstarch mixed with ¼ cup water while stirring; cook 1–2 minutes. Serve separately, allowing about two rolls per person.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗