Fresh Spring rolls or Lumpiang Sariwa is a healthier sibling to the lumpiang shanghai. Being one of the many deliciously healthy Filipino fishes offered that has a lot of memories associated with warm family gathers and afternoon snack times with friends. This warm freshly made skin, crunchy and tender fillings, and as well as a sweet and savory addicting sauce topped up with fried garlic of crushed peanuts for any extra crunch!
A short summary on the Lumpiang Sariwa
Lumpiang Sariwa is a popular dish for kids and adults alike. Older members of the family may remember how in trend the dish was during their prime. Lumping Sariwa or ‘Fresh Lumpia’ in English has also been called ‘Lumpiang ubod’ to lumpiang ‘hubad’ this popular party dish may look like it joins the healthy part of the party table but don’t be fooled by how it looks. It’s actually pact with flavor. This savory simple dish only needs a few simple things, the wrapper, filling, and sauce. All, which you can easily do at home with items you might usually keep in stock in your cupboard.
All you need to do the wrapper is to separately mix the dry ingredients such as the all purpose flour. Cornstarch, white sugar, iodized salt and the wet ingredients like eggs, water, and vegetable oil, the combine them together. It makes a watery batter that’s going to be cooked in the pan. Pouring around ½ cup or less, you want the wrapper to be thin but not so thin that it might break when you take it out or when you finally add the ingredients and fold it. You’ll know the wrapper has cooked if it starts to bubble in the middle, carefully take it of with a spatula, though you can also flip this and cook the other side to make it a bit crispier, just make sure to not over cook it to crisp or you won’t be able to fold and move this around to cover the filling. Repeat this method till you’ve finished the batter. While the batter is being cooled on the side. Start making the filling, this is just an easy stir fry of ingredients with oil and red onion, garlic, carrot, sweet potato, and baguio beans, making sure these have cooked to a tender but still crisp texture, add the cabbage last as this cooks fast, stirring it together till it wilts. Adding fish sauce and pepper into the mix for a bit of tang. Set them aside to cool down a bit to make it easier to handle. Lastly the savory sauce that people will love just drizzling over the lumpia; this sauce is a combination of peanut butter, water, soy sauce, garlic, cornstarch, brown sugar, black ground pepper all mixed into a pot till it turns aromatic, smooth and silky. Simmered to thicken then taken out of the heat to cool down and thicken further. These are then assembled by place the wrapper flat, adding lettuce as a base to keep the lumpia from tearing from the moisture of the vegetables, this is placed in other half of the wrapper, topped with the vegetable mix, and folded in half with the wrapper, once side is folded to the middle, then rolled till it reaches the other end to fully cover the filling. Placed on a platter and drizzled with the sauce, with a sprinkle of crushed peanuts or some homemade or store bought fried garlic to add that extra ‘oomph’ and crunch. Ready to be savored by anyone who wants to take a bite!
Try out this deliciously healthy option for your next afternoon snack and be surprised on how easy and delectable this recipe is.
Fresh Spring Rolls with Homemade WrapperCourse: SnacksCuisine: Filipino
A healthy savory homemade delicious snack
- Lumpia Wrapper
¼ cup all purpose flour
¼ cup cornstarch
2 tablespoon white sugar
½ teaspoon iodized salt
1 cup water
2 tablespoons vegetable oil
- Lumpia Fillings
1 medium sized red onion (sliced)
1 tablespoon garlic (minced)
1 medium carrot (julienne)
1 medium sweet potato (sliced leghtwise)
15 pieces baguio beans (chopped)
½ cabbage (chopped)
1 tablespoon fish sauce
ground black pepper
- Lumpia Sauce
1 ½ tablespoon peanut butter
1 ½ cup water
2 tablespoons soy sauce
2 tablespoons garlic (minced)
2 tablespoon cornstarch
½ cup brown sugar
black ground pepper
- Lumpia Topping
fried garlic (optional)
- For the Lumpia Wrapper
- Sift together the dry ingredients, flour, cornstarch, sugar, salt.
- In another bowl, whisk the eggs and add in water, oil mix till well blended. After, combine the wet and dry ingredients.
- In a pan at low heat, grease it with oil and pour ½ cup of the batter, swirl to cover the bottom of the pan. Cook these for 30-40 seconds. When the bubbles begin to from in the middle, take it off the heat. Repeat till there are no batter left.
- For the Lumpia Filling
- Prepare a pan at medium heat, add oil and sauté the garlic and onions. Cook till the onions are soft. Add the sweet potato, baguio beans, and carrots, stir well.
- Add fish sauce and mix well. Sprinkle pepper, and cook till the vegetables are tender and crisp. Lower the heat and cover for 3-5 minutes. Stir often to avoid burning.
- Place the cabbage in and cover for a minute. Take it off the heat after to cool.
- For the Lumpia Sauce
- In a pot add the water, sugar, cornstarch, soy sauce, garlic, and peanut butter. Turn on the heat to medium and stir until the sugar has dissolved and the mixture is smooth.
- Sprinkle black pepper and stir till the sauce has thickened. Bring this to a boil while stirring often. Take it off the heat
- To arrange
- Lay a wrapper on a flat surface, on one side place some lettuce over, add some fillings in the middle.
- Fold the lumpia in half and fold one side towards the middle. And roll it to the other end to cover the filling.
- Place it on a platter and drizzle with the sauce and fried garlic.
Fresh Spring Rolls with Homemade Wrapper recipe (tagalog)
- ¼ tasa harina
- ¼ tasa cornstarch
- 2 kutsarang puting asukal
- ½ kutsaritang iodized asin
- 3 itlog
- 1 tasa tubig
- 2 kutsarang mantika
- 1 pulang sibuyas (hiniwa)
- 1 kutsarang bawang (tinadtad)
- 1 karot (julienne)
- 1 kamote (hiniwa pahaba)
- 15 piraso baguio beans (hiniwa)
- ½ repolyo (tinadtad)
- 1 kutsarang fish sauce
- binudbod na paminta
- 1 ½ kutsarang peanut butter
- 1 ½ tasa tubig
- 2 kutsarang soy sauce
- 2 kutsarang bawang (tinadtad)
- 2 kutsarang cornstarch
- ½ tasa kayumangging asukal
- Prinitong bawang (opsyonal)
Para sa Lumpia Wrapper
- Salain ang mga harina, cornstarch, asukal, at asin sa isang mangkok.
- Sa ibang mangkok, batihin ang mga itlog, idagdag ang tubig, mantika at haluin ng mabuti. Haluin ang tuyong hinalo dito.
- Sa kawali na may mababang init, igrasa ang mantika at ibuhos ang ½ tasa ng batter. Iikot ito sa baba ng kawali. Lutuin ng 30-40 na segundo. Pagnagbula na sa gitna, tanggalin sa init. Ulitin sa natitirang batter.
Para sa Lumpia Filling
- Maghanda ng kawali na may katamtamang init, lagyan ng mantika at iluto ang bawang at sibuyas. Lutuin ito hanggang lumambot ang mga sibuyas. Isama ang kamote, baguio beans, at karots, haluin.
- Lagyan ng fish sauce at haluin ng mabuti. Wisikan ng paminta at lutuin hanggang malambot ang maypagkakrispy ang mga gulay. Ibaba ang init at takpan ng 3-5 na minuto. Haluin paminsan minsan.
- Ilagay ang repolyo at takpan ito ng 1 minuto. Haluin at tanggalin ito sa init para lumamig.
Para sa Lumpia Sauce
- Sa palayok na may katamtamang init, ihalo ang tubig, asukal, cornstarch, soy sauce, bawang, at peanut butter. Haluin hanggang tunaw na ang asukal at makinis ang itsura nito.
- Wisikan ng paminta at haluin hanggang kumapal ang sauce. pakuluin at haluin paminsan minsan. Tanggalin sa init.
- ilatag ang wrapper sa patag na ibabaw, ilugar ang lettuce sa isang kalahati, lagyan ng palaman sa gitna.
- Itupi sa kalahati, tupiin muli ang isang parte pagitna at irolyo hanggang sa kabilang dulo para matakpan ang palaman.
- Ilugar ang mga ginawa sa plato at lagyan ng sauce at pritong bawang.