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How to Make Lumpiang Sariwa, Philippine Fresh Spring Rolls
Lumpiang Sariwa and Other Kinds of Lumpia
Double-rolled in egg crepes and lettuce leaves, lumpiang sariwa is a Philippine spring roll most known for its sweet and thick sauce, sprinkle of peanuts and minced garlic, and a medley of fresh vegetables.
Unlike other Philippine spring rolls like lumpiang shanghai and lumpiang prito/gulay, it is not fried.
Philippine Lumpiang Sariwa and the Chinese Popiah
It is thought that the Philippine lumpiang sariwa is actually Chinese in origin.
It is very much similar to the Chinese popiah, a fresh spring roll that came from the Fujian province in China and has become popular in Southeast Asian countries like Malaysia, Myanmar, and Singapore.
The Philippines, of course, is a Southeast Asian country.
Basically, popiah’s ingredients are similar to those of lumpiang sariwa.
It is filled with turnips, bean sprouts, shallots, and carrots. Tofu and sausages may also be included into the filling.
It is wrapped in egg crepes and lettuce leaves as well.
Lumpiang Sariwa, Lumpiang Ubod, and Lumpiang Hubad
So well-liked is lumpiang sariwa in the Philippines that it has set off regional varieties.
Lumpiang ubod, a specialty of Silay, Negros Occidental in the Philippines, is pretty much the same as lumpiang sariwa except that is uses slightly shredded heart of palm or ubod instead of several kinds of vegetables.
Lumpiang hubad, translated literally in English as naked spring roll, is lumpiang sariwa in its unwrapped form. It is lumpiang sariwa minus the egg crepes and lettuce leaves.
Now for the recipe of lumpiang sariwa, the fresh spring rolls of the Philippines.
Ingredients for Lumpiang Sariwa
- cabbage – 2 ½ cups; shredded
- carrots – 1 cup; shredded
- chicken bouillon cubes – 1 piece
- green beans – 1 ½ cups; cut diagonally
- sweet potato – 2 cups; shredded
- water – ½ cup
- yam beans or jicama – 2 cups; shredded
- brown sugar – ½ cup
- cornstarch – 5 tablespoons
- garlic – ¼ cup; minced
- peanuts – ½ cup; roasted then pounded
- soy sauce – 2 tablespoons
- water – 2 cups
- cornstarch – ¾ cup
- egg – 2 pieces; beaten
- sesame seed oil – ¼ cup
- water – 1 cup
- wheat flour – 1 cup
Steps to Make Lumpiang Sariwa
- In a wok set over medium heat, pour in water.
- Add in yam.
- Bring everything to a boil.
- Once boiling, lower heat then simmer until yam is slightly cooked.
- Add in all the other ingredients.
- Stir everything thoroughly.
- Seal the wok until the vegetables become soft.
- In a pan set over low heat, place in brown sugar.
- Caramelize brown sugar.
- Pour in water until sugar is dissolved.
- Sprinkle salt as desired.
- Pour in soy sauce.
- Meanwhile, dissolve cornstarch in a small bowl of water.
- Mix dissolved cornstarch with caramelized brown sugar, salt, and soy sauce.
- Allow everything to simmer until thick.
- In a mixing bowl, combine wheat flour and cornstarch.
- Make a hole at the middle of the mixture.
- Pour in beaten egg, water and sesame seed oil.
- Mix everything thoroughly.
- In a pan set over low heat, pour ¼ cup of the mixture, making sure that the mixture stays round and flat.
- Cook then turn cooked mixture to the other side.
How to Prepare Lumpiang Sariwa
- On a plate, place one piece of wrapper.
- On top of the wrapper, place a lettuce leaf at the middle, allowing it to slightly extend outside the wrapper.
- Add 2 tablespoons of the filling at the middle.
- Roll up the bottom part of the wrapper.
- Seal by rolling in the left and right sides of the wrapper.
- Roll the wrapper further upwards, making sure that the rolling is done tightly to prevent the filling from spilling.
- Place one lumpiang sariwa roll on a small plate.
- Pour in sauce, garnish with garlic, and sprinkle with peanuts.
Serve your lumpiang sariwa. Enjoy!
Copyright © 2012 Kerlyn Bautista
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