I specially love it with garlicky peanut dipping over the crepe.
INGREDIENTS:
10 cloves garlic
1/2 cup roasted pecans (peanuts if you prefer), roughly chopped
1 tbsp peanut oil
1 clove garlic, crushed
1/2 cup brown sugar (maybe white would be better) + 1 tbsp white sugar
1/2 cup soy sauce (maybe light would be better)
1-1/2 cups water
salt, if needed
4 tbsp cornstarch dissolved in 1/3 cup cold water
For crepe topping:
1 clove garlic, minced (to be added after cooking the sauce)
1 cup chopped roasted pecan nuts for topping
Procedure
Mix the sugar, soy sauce, and water. Saute the garlic in peanut oil until golden brown then add the chopped nuts and stir to cook for about 30 seconds. Pour the mixture and stir, add 1 tbsp white sugar, and salt as necessary. thicken by pouring the cornstarch-water mixture in a slow stream while stirring, stopping when the desired consistency is achieved.
To serve:
Put the fillings in the middle part of the crepe/lumpia wrapper. Place a layer of fresh greens at the bottom (lettuce is most preferable), then the filling. Add some sauce before you fold the sides over the filling. Spoon the sauce over the lumpia, then top with chopped nuts.
Happy eating!!!