Lumpiang Sariwa sa Papaya is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food  Entertainmnet Recipe by Marlo Q. Baybay. 

Ingredients 

4 pieces medium green papaya,

peeled and grated

3/4 cup rock salt, for mashing

1/4 kilo shrimp, peeled and heads set aside

2 to 3 cups water, to extract

shrimp juice from head

cooking oil, for sautéing

1 head minced garlic

1 medium sliced onion

1/2 cup sliced kinchay (Chinese parsley)

salt, to taste

3 tablespoons achuete water*, or coloring

1 medium carrot, julienne

1/2 head cabbage, julienne

10 to 12 pieces lumpia wrappers

10 to 12 pieces native lettuce

Method 

Toss grated papaya and rock salt, squeeze to extract juice. 

Rinse off salt under running water, and squeeze papaya dry. Allow to dry under the sun for about 1 hour.

Pound reserved shrimp heads and combine with water. Strain and reserve liquid. In a large pan, heat oil and sauté garlic, onion, kinchay and shrimps.

Add salt, reserved liquid and achuete water. Continue to cook until shrimps change color. Add carrot, cabbage and dried papaya. 

Simmer until vegetabes are half tender, Set aside filling to cool. On a lumpia wrapper, place a lettuce leaf on one side with the top of the leaf protruding. 

Place about 3 heaping tablespoons of filling at the base of the lettuce leaf then fold the bottom

part of the wrapper first then fold both sides inward, rolling until a spring roll is formed. Place rolls on a serving platter

“Maalat” Sauce

2 tablespoons brown sugar

2 tablespoons soy sauce

1 cup water

1 teaspoon salt

3 tablespoons cornstarch

Method

Make the sauce by combining the brown sugar, soy sauce water, salt and cornstarch in a small saucepan. Mix well and simmer over medium heat until thick.

Serve the lumpia with the sauce.

*Notes 

1 tablespoon achuete seeds mb%’ed wth 3 tablespoons ter Mi veJl to edict color then strain.