If you’re craving a nice treat that’s Filipino in taste, is also healthy, and sure to satisfy your appetite in a chill afternoon break after a busy morning, the Lumpiang Sariwa (Fresh Lumpia) surely fits that description.
I mean, what’s not to like in a veggie-filled afternoon snack dipped in a sweet sauce? This is a perfect snack especially if you’re no longer living in the Philippines and you miss home. It gives you a sense of warmth in every bite because it makes you think about the simpler times and about home with the family.
In this recipe article, you are going to learn how to make lumpiang sariwa at home! You no longer have to find stores which sell these just to have a bite of this irresistible delight. Continue to read on below for some trivia and some tips and tricks to make the best lumpiang sariwa you’re ever going to eat.
What is Lumpiang Sariwa (Fresh Lumpia)?
Lumpiang Sariwa or Filipino Fresh Spring Roll is one of the varieties when it comes to Filipino-style spring rolls. It is made out of different types of vegetables–partnered with some meat and shrimp–that’s wrapped in a lightly fried wrapper.
Hence the name, lumpiang sariwa, which literally translates to “fresh spring rolls”. Aside from that, it is traditionally paired with a sweet sauce and crushed peanuts.
Ingredients You’ll Need
Fillings
This dish involves a lot of ingredient for the filling. In case you’re struggling to find some of the ingredients included in the recipe here, you have the option to omit some of them and they will still result in a delightful lumpiang sariwa roll. Some of the ingredients you can remove are:
- Tofu
- Shrimp
- Ground meat (if you want a purely vegetarian dish)
Stock/ Broth
Pork broth can be replaced by other types of meat stocks such as chicken broth or beef broth. The use of bouillons or cubes as an alternative for these broths are also acceptable.
We will also need ingredients for the homemade wrapper and sauce. See if you have regular pantry ingredients like flour, egg, milk, sugar, soy sauce, garlic salt, and cooking oil. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pan (Kawali)- You will be using a regular kawali or a cooking pan to first cook the filling ingredients. You may also use this to cook the wrapper, but if you have a more shallow pan, that’s a better option.
- Saucepan- You will also need a saucepan to cook the homemade lumpia sauce.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Lumpiang Sariwa With Homemade Wrapper
Preparing lumpiang sariwa might be overwhelming to look at, at first because of the sheer number of ingredients you might need, but making it is not so bad at all and you’ll probably be finished in just a short amount of time.
The procedures are already divided in the three processes which you are about to do: preparing the filling, preparing the wrapper, and then preparing the sauce.
When preparing the filling, it is important that you cut the ingredients in almost the same sizes so you can be sure that they will all be cooked at the same time, and you won’t have any trouble with undercooked portions of the filling.
The vegetables are recommended to be as fresh as possible, because some mature or old vegetables take a longer time to be cooked.
Cooking Tips
- Do not over stuff the wrappers with the fillings because it might be too hard to handle and it might get broken easily, so it is important to stuff it in moderation.
- You can make the sauce a little bit thinner than desired if you feel like it will last longer, because it tends to get thicker as time goes by.
- The use of optional ingredients improve the overall taste of the lumpiang sariwa roll, so it is recommended that you include them as much as possible, for the best tasting spring roll.
How to Serve Lumpiang Sariwa
Lumpiang sariwa is usually served in a separate dish where in the roll is place in the center, then drizzled with sauce and topped with garnishes. It is common in Filipino events and parties and is usually served with other festive meat dishes like menudo, embutido, and pancit.
How to Store and Reheat Lumpiang Sariwa
In case of leftovers, you can store the lumpia and the sauce in a closed lid food container and refrigerate for up to 3 days.
To reheat your lumpiang sariwa, place in a non-stick pan over low heat until you reach the desired temperature. For the sauce, simply reheat in a saucepan. You can add more water to loosen the consistency.
Other Lumpia Recipes
- Best Lumpiang Shanghai Recipe
- Lumpianada (Lumpia + Empanada) Recipe
- Chocolate Turon (Chocolate Lumpia) Recipe
For a quick reference about this recipe, see the recipe table below:
Lumpiang Sariwa (Fresh Lumpia) w/ Homemade Wrapper Recipe
Equipment
- Cooking Pan
- Saucepan
Ingredients
Filling Ingredients
- 2 tbsp cooking oil
- 250 g (8.8 oz) ground pork
- 100 g (3.5 oz) tofu, cut into cubes
- 8 pcs shrimp, shelled and deveined
- 1 pc onion, chopped
- 4 cloves garlic, minced
- 1½ cup medium-sized carrot, cut into thin strips
- 1½ cup sweet potato, cut into cubes
- 1 cup cabbage, or lettuce leaves, shredded
- 1 cup green beans, chopped
- ½ cup water
- 2 tbsp fish sauce
- 1 cup pork, or chicken broth
- salt and pepper, to taste
Wrapper Ingredients
- 2 tbsp cooking oil
- 1 cup all-purpose flour, or cornstarch
- 2 pcs eggs, beaten
- 1½ cup milk, or water
- ½ tsp salt
- 2 tbsp sugar, optional
Sauce Ingredients
- 1 tbsp soy sauce
- ⅓ cup brown sugar
- 2 cups water
- 2 cloves garlic, minced
- 2 tbsp cornstarch, diluted in ¼ cup water
- 1 tbsp peanut butter, optional
- salt, to taste
Toppings Ingredients
- lettuce leaves
- crushed peanuts, optional
Instructions
Filling Procedure
- In a cooking pan, pour-in and heat oil in low to medium heat.
- Add-in the chopped onion and minced garlic. Saute for 1 to 2 minutes or until limp and aromatic.
- Add-in the ground pork. Cook for 3 to 5 minutes or until lightly browned. Pour-in the pork broth and simmer until pork is tender.
- Add-in the tofu. Cook for 3 to 4 minutes or until lightly browned.
- Add-in the shrimp. Cook until it turns pink.
- Add-in the cubed sweet potatoes, carrots, and pour-in the water. Cook until lightly browned and soft.
- Add-in the shredded cabbage, and chopped green beans. Cook for 5 minutes.
- Season with fish sauce, salt, and pepper, and mix well with the other ingredients. Set aside.
Wrapper Procedure
- In a mixing bowl, add-in the all-purpose flour, salt, and sugar. Mix until well incorporated.
- Add-in the milk, and beaten eggs, and oil while whisking continuously. Mix until no lumps are seen in the mixture.
- In a non-stick cooking pan, brush with a small amount of oil and apply low heat.
- Pour-in a part of the mixture (about ½ cup) and tilt the pan in circular motion to spread evenly all over the pan. Cook for 2 to 3 minutes or until mixture is dry and is not sticking. Repeat the step for the rest of the mixture.
- Transfer wrappers to a plate. Set aside.
Sauce Procedure
- In a saucepan, pour-in and boil water in medium heat.
- Add-in the garlic, soy sauce, peanut butter, brown sugar, and salt. Mix until well-incorporated.
- Pour-in the diluted cornstarch. Cook for 3 minutes or until the sauce becomes thick. Set aside.
Serving Procedure
- In a plate, put the wrapper and add-in a lettuce leaf at the center. Scoop a part of the filling and place at the center over the lettuce leaf. Fold the wrapper starting from the bottom and then the sides to seal the filling.
- Pour-in sauce on top of the lumpia and sprinkle crushed peanuts. Serve and enjoy!
Notes
Nutrition
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