Name: Crispy Kare-Kareng Gulay Roll
Yield: 6 servings
Ingredients: 2 tbsp cooking oil; 1 tbsp garlic; 2 tbsp red onion; ⅓ cup bagoong; 2 cups cooked rice; 1 pc eggplant; 1 pack MAMA SITA’S KARE-KARENG GULAY MIX; 3 tbsp cooking oil; 1 tbsp garlic; ¼ cup red onion; 1 cup sitaw; 2 cups pechay; 1 cup sliced banana heart; ¾ cup water; 1 tbsp patis; 1 tbsp cornstarch; lumpia wrappers; cooking oil

Rice Mixture

1

In a pan over medium heat with cooking oil, saute garlic and onions until soft. Add bagoong and continue sautéing. Add rice and stir-fry. Set aside.

Filling

2

Fry or blanch the eggplants for a few minutes. Drain excess oil if fried and set aside.

3

Dissolve one pack MAMA SITA’S KARE-KARENG GULAY MIX with ¾ cup of water. Set aside.

4

In a pan over medium heat with cooking oil, sauté garlic and onions until soft. Sauté sitaw for a few minutes and remove from pan. Repeat with pechay stems. Set vegetables aside.

5

Sauté sliced banana heart for a few minutes and add half of the dissolved MAMA SITA’S KARE-KARENG GULAY MIX. Remove from pan.

6

In the same pan, pour remaining MAMA SITA’S KARE-KARENG GULAY MIX. Stir, boil, and simmer until thickened. Off heat, quickly toss sitaw and pechay stems to coat.

Assembly

7

Assemble the lumpia by placing a pechay leaf on top of the lumpia wrapper. Add bagoong rice, sautéed sitaw and pechay stems, fried eggplants, and banana heart. Carefully roll and seal with cornstarch and water mixture.

8