Lumpiang Singkamas

In a small pan, saute garlic and onions until wilted.

Add pork and cook until slightly browned.

Add water, lower the heat and cover. Cook until pork is tender, with a little amount of liquid left.

Add the shrimps, Mama Sita’s Oyster Sauce, ground black pepper, and singkamas. Mix well then cover. Cook over medium heat until singkamas has wilted.

Add cornstarch and stir until sauce has thickened.

Let it cool then mix with minced garlic and brown sugar. Set aside.

Carefully separate wrappers into single sheets.

Wrap lumpia wrapper in hand towel and put in a steamer, until wrappers become soft.

Lay wrapper on a flat working surface. Place 2-3 tablespoons of cooked singkamas filling on each wrapper.

Fold the sides inward then roll up. Brush the upper edge with water, press down to seal the spring roll. Garnish with crushed chicharon.

In a saucepot over medium heat, combine Mama Sita’s Oyster Sauce, water, and sugar

Bring to a simmer, stirring, until the sugar is completely dissolved.

Pour in dissolved cornstarch and bring back to a boil.

Cook, stirring until the mixture thickens.

Remove from heat.

Pour sauce over the lumpia and sprinkle with crushed peanut and crushed garlic.