LUMPIANG SARIWA (with Homemade Wrapper and Sauce)
LUMPIANG SARIWA (with Homemade Wrapper and Sauce)
Lumpiang Sariwa or also known as a Filipino version of Fresh Spring rolls is composed of a mixture of mixed vegetables, meat and shrimp which is wrapped in a soft crepe-like wrapper and topped with a sweet savory sauce and crushed peanuts. You can use a variety of ingredients in making this like hearts of palm or jicama in place of the sweet potatoes we used in this recipe.
Lumpiang Sariwa is a very healthy option for an appetizer or merienda dish. It can also be served during lunch and dinner if you prefer a light meal. Lumpiang sariwa is also popularly served in some special occasions and festivities.
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HOW TO COOK LUMPIANG SARIWA (with Homemade Wrapper and Sauce)
Let’s start with the Lumpia Filling. Heat pan and drizzle with cooking oil. Sauté garlic and onion. Add the ground chicken. Dash with black pepper to taste. Once water from the ground chicken dries up, add sweet potato and carrots. Stir. Add chicken cubes and fish sauce, continue to stir. Add shrimp, green beans and turnips. Add ½ cup water and simmer while continuously stirring. Mix in cabbage once the water stars to dry out. Continue stirring for 1 to 2 minutes or until the mixture has dried. Remove pan from the stove and set aside to cool.
For the Lumpia Sauce, mix 1 tbsp. corn starch and 3 tbsp. water in a small bowl. Set aside. Boil 1 ½ cup water in a sauce pan and add in sugar. Mix well and bring into a boil. Add garlic and soy sauce. Stir then add the water and cornstarch mixture. Simmer while continuously stirring. Make and add another water and cornstarch mixture and mix. Repeat this until you get the thickness you desire. Remove pan from heat and set aside.
For the crushed peanuts topping, heat another pan, drizzle with cooking oil and stir fry peanuts. Continuously stir until the peanuts cook (there is visible burnt spots). Remove peanuts from the pan and crush them. Set aside.
In making the Lumpia Wrapper, whisk eggs in a bowl. Add 2 tbsp oil and 1 ½ cup water and continue mixing. Gradually add all purpose flour. Continue whisking until the mixture is free from lumps. On low fire, heat a non stick pan. Grease the pan with a small amount of cooking oil. Brush the cooking oil to spread it. Pour in a portion of the mixture enough to cover the base of the pan. Tilt the pan from side to side to spread the mixture evenly on the pan. Cook for 1 to 2 minutes. Remove from the pan. Repeat procedure for the remaining mixture.
To assemble and plate lumpia, on a flat surface, place 1 wrapper and place a lettuce leaf on the middle top portion of the wrapper. Scoop in 2 to 3 spoons of filling on top of the lettuce leaf. Fold the bottom and sides of the wrapper to secure the filling inside. Transfer on a plate. Repeat for the remaining filling and wrappers. Drizzle sauce on top and sprinkle with peanuts. Serve and enjoy!
can we use ordinary lumpia wrapper found in groceries?
Yes, but lumpia wrappers bought in stores tend to be much drier and thinner. We recommend to make one because the soft crepe like wrappers are much tastier and satisfying.
What can we use as an alternative to pork?
You can use any type of meat you want like beef, seafood, chicken and even turkey. However, you can also make it a purely vegetarian dish by just omitting the meat and add some flavoring instead.
Tips on Cooking this recipe
- You can use togue, heart of palms (ubod) in place of turnip/jicamas.
- You can also add cubed tofu in the filling for added flavor.
- In cooking the sauce, make sure not to make it too thick by adding too much water and cornstarch mixture for once it cools, the sauce tends to thicken more.
Level: Medium
Yield: 6 serving
Cooking time: 40 minutes
You might want to check out other lumpia or rolls recipes like Lumpiang Togue and Tuna Rolls.
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LUMPIANG SARIWA (with Homemade Wrapper and Sauce)
Servings: 6 people
Calories: 549kcal
Cost: $6
Ingredients
- 175.8 grams Shrimp shelled and deveined
- 1/4 kg ground chicken
- 1 pc onion chopped
- 3 cloves garlic chopped
- 1 pc sweet potato julienned
- 1 pc carrots julienned
- 200 grams green beans chopped
- 1 pc turnip/singkamas (jicama) julienned
- 1/2 cup water for filling
- 1 1/2 cup cabbage chopped
- Lettuce
- cooking oil
- black pepper
- 1 pc chicken cubes
- 2 tbsp fish sauce
- 6 tbsp water for constarch mixture in sauce
- 2 tbsp cornstarch for constarch mixture in sauce
- 6 tbsp brown sugar for sauce
- 1 1/2 cup water for sauce
- 1 tbsp garlic (minced) for sauce
- 1 1/2 tbsp soy sauce for sauce
- 1/3 cup peanuts for toppings
- 2 pcs egg for wrapper
- 2 tbsp cooking oil for wrapper
- 1 1/2 cup water for wrapper
- 1 cup all purpose flour for wrapper
Instructions
- For the filling, heat pan and drizzle with cooking oil. Sauté garlic and onion. Add the groundchicken. Dash with black pepper to taste.
- Once water from the ground chicken dries up, addsweet potato and carrots. Stir. Addchicken cubes and fish sauce, continue to stir. Add shrimp, green beans and turnips.
- Add ½ cup water and simmer while continuously stirring.
- Mix in cabbage once the water stars to dry out. Continue stirring for 1 to 2 minutes or until the mixture has dried. Remove pan from the stove and set aside to cool.
- For the sauce, dissolve 1 tbsp. corn starch and 3 tbsp. water in a small bowl. Set aside.
- Boil1 ½ cup water in a sauce pan and add in sugar. Mix well and bring into a boil.Add garlic and soy sauce. Stir then add the water and cornstarch mixture. Simmerwhile continuously stirring.
- Make and add another water and cornstarch mixture and mix. Repeat this until you get the thickness you desire.
- Remove pan from heat and set aside.
- Heat another pan, drizzle with cooking oil and stir fry peanuts.
- Continuously stir until the peanuts cook (there is visible burnt spots). Remove peanuts fromthe pan and crush them. Set aside.
- For the wrapper, whisk eggs in a bowl. Add 2 tbsp oil and 1 ½ cup water and continue mixing.
- Gradually add all purpose flour. Continue whisking until the mixture is free from lumps.
- On low fire, heat a non stick pan and grease with a small amount of cookingoil. Brush the cooking oil to spread it.
- Pour in a portion of the mixture enough to cover the base of the pan.
- Tilt the pan from side to side to spread themixture evenly on the pan. Cook for 1 to 2 minutes. Remove from the pan.
- Repeat procedure for the remaining mixture.
- For the assembly and plating, place 1 wrapper on a flat surface, and lay a lettuce leaf on the middle top portion of the wrapper.
- Scoop in 2 to 3 spoons of filling on top of thelettuce leaf. Fold the bottom and sides of the wrapper to secure the fillinginside. Transfer on a plate. Repeat for the remaining filling and wrappers.
- Drizzle sauce on top and sprinkle with peanuts. Serve and enjoy.
Video
Nutrition
Serving: 548g | Calories: 549kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.09g | Cholesterol: 311mg | Sodium: 1071mg | Potassium: 793mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1892IU | Vitamin C: 35mg | Calcium: 146mg | Iron: 4mg
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