Sweet Potato Lumpia with a Sweet Chili Coconut Dipping Sauce

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SWEET POTATO LUMPIA WITH A SWEET CHILI COCONUT DIPPING SAUCE

Canoe Crop: `Uala – Sweet Potato & Niu – Coconut
Course: Appetizer, Side Dish

Equipment

  • Steamer Basket
  • Small Saucepan
  • Fryer Or Deep Pot For Frying

Ingredients

Filling

  • 5 lbs. Sweet Potatoes
  • 1½  Cups Coconut Milk
  • 1 tsp. Butter
  • Salt and Pepper

Wrapper and Frying

  • 1 pkg. Lumpia Wrappers
  • 2 Eggs (Beaten)
  • Oil (For Deep Frying)

Sweet Chili Coconut Sauce

  • 1/2 Cup Sweet Chili Sauce
  • 1 Stalk of Lemongrass (Minced)
  • 2 Tbs. Honey
  • 1/4 Cup Coconut Milk

Instructions

Prepare Filling.

  • Steam sweet potato until soft (approx. 30-40 min.); cool and skin.
  • In a small saucepan, add coconut milk and butter, heat until butter melts.
  • Mash sweet potatoes slowly adding the coconut milk and butter mixture, making sure that the potatoes stay stiff and not too creamy. Season with salt and pepper.

Wrapping And Frying.

  • Place a single sheet of the lumpia wrapper on a flat dry surface.
  • Add the potato mixture (approx. 3 Tbs.). Roll wrapper into a lumpia, sealing the ends with the beaten egg mixture.
  • Heat oil to 350 degrees, fry lumpia golden brown, cool, and drain on a paper towel.

Prepare Dipping Sauce.

  • Mix sweet chili sauce, minced lemongrass, honey, and coconut milk.
  • Plate cooled lumpia with dipping sauce and enjoy!