Lumpiang Sariwa or Fresh Spring Rolls is a healthy and nutritious snack characterized by sautéed julienned vegetables wrapped in a soft piece of fresh homemade lumpia wrapper drizzled with sweet peanut sauce. It was described as “sariwa” or fresh since the wrapper used is not fried, unlike the wrapper of a typical fried lumpiang shanghai. It was known that lumpiang sariwa was an umbrella term for a large variety of fresh lumpias such as the lumpiang ubod, a fresh lumpia using hearts of palm as the main vegetable filling, and the lumpiang hubad which is basically lumpiang sariwa but without the fresh soft homemade lumpia wrapper. It was not clear where this dish has originated but it was influenced by different Asian countries like China and Indonesia.
LUMPIANG SARIWA WITH HOMEMADE WRAPPER
Before the lockdown, I always eat lumpiang sariwa as my breakfast from my favorite eatery at the market. I always request for extra sweet sauce and extra ground peanuts. I really like my lumpiang sariwa in the morning because the fresh lumpia was created before my eyes. This was the time when the cooks were just about to start to cut their vegetables and other ingredients. The lumpia’s filling and soft wrapper is served to me hot, with the sweet sauce still smoking. It is freshly made just for me. Being the very first customer, the cooks also give me extra vegetable filling. Lumpiang sariwa is commonly eaten as a snack but my lumpiang sariwa with a lot of freebies is a meal for me. It makes me really full and ready to get through the day. Also, the fresh lumpiang sariwa is packed with a lot of vegetables which is a great fiber source for a morning meal.
When the lockdown happened, I going to the market became very limited and the dining in on restaurant and eateries were prohibited. This made me miss one of my favorite breakfast meals. Days go by and I was having real cravings for lumpiang sariwa. There was a Vietnamese restaurant near my place which offers Vietnamese spring rolls, the closest I could get with a lumpiang sariwa, but they sell those fresh rolls for a very high price.
I finally decided to make my own lumpiang sariwa and buy the vegetables commonly used in the fresh lumpia filling and also end up looking for the recipe of the peanut sauce. This time, I was able to make lumpiang hubad. It sort of lessens the cravings but I knew I needed to eat the lumpiang hubad as a vegetable wrap, more like a shawarma. Good thing that the ingredients needed to make the fresh homemade lumpia wrapper was available on our food counter. I was nervous on making the lumpia wrapper honestly, because I failed making the milk crepe I was making days ago. Given that the wrappers and the milk crepe has a similar consistency and would be cooked in the same way, I hoped for the best but expected the worst. Luckily, I was able to make a nice fresh and soft wrapper for my lumpiang hubad thanks to my mom’s guidance.
HOW TO COOK LUMPIANG SARIWA WITH HOMEMADE WRAPPER
Lumpiang Sariwa Filling
There is a variety of vegetables you can use for the lumpiang sariwa. The common ones include potatoes, carrots, sweet potatoes, turnip, green beans, cabbage, onion and garlic. These vegetables offer unique tastes, textures and colors which makes the lumpiang sariwa interesting to eat. One distinct characteristic of a lumpiang sariwa is that the vegetable fillings are all cut in julienne or thin strips. The julienned cut of these vegetables makes it easier to eat as a vegetable wrap.
To prepare for the lumpiang sariwa filling, saute onion and garlic in a large frying pan under medium heat. Then add the ground meat. In this recipe, I used ground chicken but you can use ground pork if you like. Sauté the ground chicken until it’s cooked. Season with ground black pepper. Cover the ground chicken for a few more minutes. Add the julienned potatoes, carrots and sweet potataoes once the chicken is cooked. These vegetables are cooked first since they are considered as “hard” vegetable which may take too long to cook. Add a broth cube in the pan. Since I used ground chicken, I used chicken broth cube. Season the vegetables and chicken with fish sauce and continue sautéing until the vegetables are tender. Add the rest of the vegetables (except for cabbage). Sauté and continue cooking. Add some water in the pan to help the vegetables cook faster. Cover the pan and let it simmer for a few minutes. Lastly, add the cabbage. Cabbage is added last since it is very fast to cook. It might be too mushy is overcooked. Sauté for the last time and ensure that all vegetables are fully-cooked and tender. Set the filling aside and let it cool down for a while.
Lumpiang Sariwa Wrapper
The fresh and soft homemade lumpia wrapper might be the defining ingredient which makes this vegetable wrap “sariwa” or fresh. Some people may confuse it with fresh lumpia rice wrappers but the wrapper of the lumpiang sariwa is made with flour and cornstarch. Also, the lumpiang sariwa wrapper is soft unlike the wrappers of the usual lumpia which is hard due to deep-frying. The fresh lumpia wrapper is done in a way similar to a milk crepe.
To make the lumpiang sariwa wrapper, beat some eggs in a large mixing bowl. Add the rest of the ingredients and mix well. The consistency you must get is a flowy one, and must easily be swirled in a pan. In cooking the fresh lumpia wrapper, it is recommendable to use any round flat pan you have at home. This is to create a thin, almost paper-like fresh wrappers. Grease the flat pan with some oil or butter. Do not over grease as it may fry the wrapper batter. Pour a small amount of the lumpia wrapper batter into the pan. Quickly swirl the batter into the pan to create a large circle. Check if the bottom side of the wrapper is cooked. The wrapper must not stick to the pan and must be light brown in color. Flip the other side of the wrapper and cook. Transfer the cooked wrappers in a plate.
Lumpiang Sariwa Sauce
The lumpiang sariwa sauce is thick, brown and sweet which gives life to the sautéed vegetable filling. The lumpiang sariwa is usually garnished with ground peanuts but some people adds ground peanuts to the sauce to infuse the the peanut flavor. In this recipe, brown sugar is used instead of white sugar. Brown sugar gives and extra caramel-like flavor to the sauce. In making the lumpiang sariwa sauce, you basically mix all the ingredients in a pan and let it thicken.
When the fillings, wrapper and the sauce is prepared, it’s wrapping time. Lay a piece of fresh lumpia wrapper in a clean and flat plate. Add some vegetable fillings. Close the wrap by rolling it and folding the sides. If you are going to use lettuce for garnish, place a piece of it before you completely roll the fresh lumpia. When done, place the finished lumpiang sariwa in a serving plate, drizzle a gorgeous amount of sauce and then garnish. Serve and enjoy!
Lumpiang Sariwa with Homemade Wrapper and SauceCourse: Vegetable Recipes
- For the Lumpiang Sariwa Filling
¼ kilo ground meat (chicken breast or pork)
1 medium-sized potatoes, julienne
1 small carrot, julienne
1/8 kilo green beans
1 large sweet potato, julienne
1 medium-sized turnip
Potato, fine julienne
Onion and garlic for sautéing
2 tablespoons fish sauce
1 teaspoon ground black pepper
1 piece chicken broth cube
- For the Lumpiang Sariwa Wrapper
¾ cup all-purpose flour
¼ cup cornstarch
1 cup water
1 teaspoon salt
3 tablespoons oil
- For the Lumpiang Sariwa Sauce
2 cups water
½ cup brown sugar
2 tablespoons soy sauce
¼ cup cassava flour or cornstarch
Pinch of salt
- For garnish
Toasted peanuts, chopped
Garlic, minced and fried
- Sauté garlic and onion until slightly brown. Add ground chicken. Sauté until chicken is cooked. Season with some ground black pepper. Cover the pan and let cook for a few minutes. Once the chicken is cooked, add the hard vegetables.
- Add the potato, carrots and sweet potatoes. Add the broth cube and season with fish sauce. Cook and let the vegetables become tender.
- When hard vegetables are cooked, add the rest of the vegetables. Add the green beans and turnip. Pour some water. Cover the pan and let it simmer for a few minutes.
- Add the cabbage last into the pan since it the fastest to cook. Saute and make sure that all vegetables are fully-cooked. Set aside and let it cool down for a bit.
- Beat the eggs in a large mixing. Add some water and mix well. Add the oil, all-purpose flour and cornstarch. Sprinkle some salt to season. Mix until well blended. Make sure there are no lumps in the mixture. The resulting mixture must have a thin liquid consistency and not a thick one.
- Grease a flat pan with oil. When pan is hot already, pour a scoop of mixture and quickly swirl it around the pan.
- The mixture cooks very fast so always check the bottom if slightly brown. Flip the wrapper to cook the other side. Place the cooked wrappers in a large plate and set aside.
- In a sauce pan, add water, sugar, soy sauce and cassava flour. Season with salt. Mix the sauce well until the cassava flour is dissolved.
- Once dissolved, turn on the heat and let it boil. Cook until the sauce thickens.
- Set aside.
- HOW TO SERVE
- Lay the wrapper flat and put fillings. Gently roll the fresh lumpia wrap. Make sure that the sides are closed.
- Place a piece lettuce before closing the wrap.
- Place in a serving plate, and drizzle with sauce and garnish.