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LUMPIANG SARIWA (with Homemade Wrapper and Sauce)

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 6 people
Calories: 549kcal
Cost: $6


  • 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


  • 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.



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