Lumpiang Sariwa (Fresh Spring Rolls)

Step 1

Pour 1 cup of flour into a medium bowl and add 1.5 cups of water, 0.5 teaspoon of salt, and a pinch of pepper. Whisk until the mixture is smooth and looks like thin pancake batter with no lumps.

Step 2

Heat a non-stick 8-inch skillet over medium heat until a droplet of water sizzles and evaporates immediately, about 2 minutes. Pour 0.25 cup of batter into the center and immediately tilt the pan in circles to spread it into a thin, even layer covering the bottom.

Step 3

Cook until the crepe edges are dry and the surface is opaque and pale (not browned), about 45 seconds. Slide it onto a plate and repeat with the remaining batter to make 8 crepes total.

Step 4

Place the 2 cups of shredded cabbage and 1 cup of shredded carrots in a medium bowl. Toss with 0.5 teaspoon of salt and set aside.

Step 5

In a small bowl, stir together the 0.5 cup of peanut butter, 3 tablespoons of brown sugar, and 6 tablespoons of water until smooth and pourable, about 1 minute. If it's too thick, add water 1 tablespoon at a time until it reaches peanut sauce consistency.

Step 6

Lay one crepe flat on a cutting board. Place a small handful (about 0.25 cup) of the cabbage-carrot mixture in the center of the lower third of the crepe.

Step 7

Fold the bottom edge of the crepe up and over the filling, then fold the left and right sides inward, then roll the whole thing away from you into a snug, flat cylinder. Repeat with remaining crepes and filling.

Step 8

Arrange the rolled lumpia seam-side down on a serving platter. Pour the peanut sauce into a small bowl and place it in the center or on the side for dipping.