Recipes
Photo by Emily Sterne
Ingredients
1 cup balsamic vinegar
1 tablespoon Wanjashan, naturally brewed, organic soy sauce
1 package lumpia wrappers, cut into 4 squares
2 heirloom tomatoes, sliced
1 English cucumber, sliced into 3 inch logs, sliced thinly
1 cup of pesto
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
Directions
In a sauce pan, reduce vinegar and naturally brewed soy sauce by 75% until a syrup consistency is achieved. Prepare a heavy bottom pan filled with 1 inch of oil at 350. Fry the wrappers until golden, brown and delicious on both sides and season lightly. Remove to paper towel lined plate. Make napoleon alternating layers of wrapper, pesto, tomato and cucumber. Drizzle with reduced syrup.
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