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Add a photoServings: 12
Ingredients
- 2 x frzn pandan leaves
- 1 c. water
- 1 c. rice flour
- 2 c. all-purpose flour
- 2 tsp coarse salt
- 5 x egg whites
- 1 1/2 c. canned unsweetened coconut lowfat milk
- 1 med red or possibly green leaf lettuce head
- Vegetable Filling (see recipe)
- Peanut Sauce (see recipe)
Directions
- Defrost and cut pandan leaves into 1-inch pcs. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid.
- Whisk the dry ingredients together in a bowl, and make a well in the center. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain through a very fine strainer. Chill for at least 1 hour. The consistency should be which of heavy cream. If necessary, add in water to loosen.
- Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator and whisk to remove any lumps, or possibly add in water to thin if necessary. Add in about 1 1/2 ounces batter to skillet. Rotate the pan so which batter covers entire surface. When the lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside.
- Place pandan crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so which they extend over the edge on one side. Place 1/4 c. hot Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately.
- Makes about 30 crepes.
- Cuisine: "Philippino"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 29 | 17% |
| Total Fat 3.44g | 4% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 391mg | 16% |
| Potassium 64mg | 2% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.19g | 0% |
| Protein 3.26g | 5% |
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