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Lumpia is the Filipino Food version of the Chinese spring roll with regards to size and shape. It also makes use of different vegetables. In the Philippines, there other varieties of lumpia aside from this Lumpiang Sariwa Recipe. These are Fried Lumpia (Lumpiang Prito or Togue), Lumpiang Shanghai, and Lumpiang Ubod. The most distinct difference between these recipes is the wrapper. Lumpiang Sariwa uses fresh lumpia wrapper that is soft while the other kinds of lumpia use lumpia wrapper that needs to be fried. Are you being careful with your health right now? If you are then this lumpia recipe is the one you need to learn.
History of Lumpiang Sariwa Recipe
In ancient times, the Chinese created the spring roll wherein they used different vegetables. The popularity of the dish became widespread that it reached Southeast Asia including the Philippines. From then on, Filipinos have grown to love this refreshing and simple dish. Though the lumpia has many versions, you will love this Lumpiang Sariwa Recipe. Aside from its health benefits, it’s fairly easy to prepare it. One thing though; making the fresh Lumpia Wrapper might scare but don’t be. This wrapper is better when you make it from scratch. You only need APF (all-purpose flour), eggs, oil, water, and cooking oil spray. Cooking the fresh lumpia wrapper is like cooking crepes. It can be intimidating but once you get the hang of it, you’re good. Plus, learning this also means you can learn to make crepes so it’s a win-win situation. After making the fresh wrapper, you must proceed to gather the fresh ingredients. Please take note that you must buy extremely fresh ingredients like the carrots, lettuce, and green beans because this dish doesn’t need too much cooking of the vegetables so you want them fresh and crunchy.Print
Lumpiang Sariwa Recipe
Lumpiang Sariwa uses fresh lumpia wrapper that is soft while the other kinds of lumpia use lumpia wrapper that needs to be fried. Are you being careful with your health right now? If you are then this lumpia recipe is the one you need to learn.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 10 mins
- Category: Vegetable
- 1 cup flour
- 2 eggs, beaten
- 2 cups of water
- pinch of salt
- peanut oil
- 200g pork, chopped into small pieces
- 150g shrimps, shelled and chopped
- ¼ head of cabbage sliced thinly
- 2 medium carrots, sliced thinly
- 2 cups bamboo shoots, sliced
- ¼ cup chicken stock
- lettuce leaves
- 4 cloves garlic, minced
- 8 cloves garlic, 2 minced and the remaining with skin on
- 1 cup peanuts, crushed
- 1 tbsp peanut oil
- ⅓ cup brown sugar
- ⅓ cup of soy sauce
- 1 cup of water
- 3 tbsp cornstarch, dissolved in ½ cup water
- In a bowl mix together flour and 1 cup water, mix thoroughly. Once fully mixed add salt, beaten eggs and the remaining water. Mix it well; the end result will be a really runny batter.
- Heat up a flat bottomed non-stick pan then brush it with a very little amount of peanut oil. Place heat on low setting.
- Scoop out ¼ cup of the mixture then pour evenly on the non-stick pan then cook for roughly 90-120 seconds. Once top is firm and a dry, starting with the edges lift the crepes and gently flip it over (this is hard and needs a bit of practice). Once flipped cook for 15 more seconds. Remove crepe from pan by sliding it out. Do it for the remaining batter and stack them by placing a parchment paper in between otherwise it will stick to each other.
- In a pot add water and salt and bring it to a boil, once boiling add bamboo shoots and cook until tender. Remove bamboo shoots from the pot then drain and set aside. If you find it smelly you can boil it multiple times and replcing the water each time.
- In a wok heat oil then lightly brown the pork pieces.
- Add garlic and stir fry for 1 minute.
- Add bamboo shoots then stir fry for 2 minutes.
- Add carrots, cabbage and shrimps and stir fry for 1 minute.
- Add chicken stock and simmer in high heat until liquid dries out.
- Remove filling from wok, place in a colander to drain any liquid. Set aside
- Place 6 garlic cloves in a sauce pan with water, bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked remove from sauce pan then remove the skin and mash.
- In a sauce pan add oil then sauté garlic once brown add soy sauce, water, sugar, half of chopped peanuts and mashed garlic. Bring to a boil then simmer.
- Add cornstarch mixture and cook in low temperature until sauce thickens.
- Lay down crepe in a plate then place 1 lettuce leaf on top.
- Add 3-4 spoonful of the vegetable mixture then wrap the crepe carefully.
- Pour peanut sauce on top, then sprinkle crushed peanuts on top.
- Calories: 633 kcal
- Sugar: 16.39 g
- Sodium: 442 mg
- Fat: 21.53 g
- Carbohydrates: 85.43 g
- Fiber: 4.3 g
- Protein: 25.95 g
- Cholesterol: 206 mg
Keywords: Lumpiang Sariwa Recipe
This dish is perfect for brunch or afternoon parties because it is light. As a matter of fact, you don’t need to limit yourself in eating just one because this doesn’t contain too much meat so the calorie intake is relatively low. Another thing that makes this light fare special is its sweet brown sauce and peanuts. Both are used as toppings for the dish. The sweet brown sauce is made of only five ingredients which are sugar, soy sauce, garlic, cornstarch, and water.
This dish is not complete without peanuts and sweet brown sauce. Though it is recommended to eat this dish right after cooking, it can keep in the fridge for one day, maybe more if you put it in the freezer. Just remember that if you’re not going to eat it right away, you must put it in the fridge. Since the dish has many ingredients as filling, it gives a wonderful sensation to the taste buds. It is sweet, crunchy, savory, and a little bit salty. It also has the right amount of meat from the pork and shrimp. Don’t be scared to cook this lumpiang sariwa recipe because it is a delicious dish that you should try (in case you haven’t) or revisit and serve to family and friends.
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