Fresh Spring Rolls with Homemade Wrapper

Fresh Spring rolls or Lumpiang Sariwa is a healthy roll filled with a sautéed and oil fried mixture made off onion, garlic, carrot, sweet potato, beans, cabbage, fish sauce and black pepper. and wrapped in home made wrapper made with all purpose flour, corn starch, white sugar, salt, eggs, water and vegetable oil. Normally it is topped up with lettuce and fried garlic and eaten with dipping in lumpia sauce made by peanut butter, soy sauce, garlic, corn starch, brown sugar, water and pepper. This warm freshly made skin, crunchy and tender fillings, and as well as a sweet and savoury addicting sauce topped up with fried garlic of crushed peanuts for any extra crunch! try out this Fresh Spring Rolls with Homemade Wrapper recipe!

A short summary on the Lumpiang Sariwa or Fresh Spring Rolls with Homemade Wrapper

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 Wrapper recipe (tagalog)

Sahog

Lumpia Wrapper

• ¼ tasa harina
• ¼ tasa cornstarch
• 2 kutsarang puting asukal
• ½ kutsaritang iodized asin
• 3 itlog
• 1 tasa tubig
• 2 kutsarang mantika

Lumpia Fillings

• 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
• mantika

Lumpia Sauce

• 1 ½ kutsarang peanut butter
• 1 ½ tasa tubig
• 2 kutsarang soy sauce
• 2 kutsarang bawang (tinadtad)
• 2 kutsarang cornstarch
• ½ tasa kayumangging asukal
• paminta

Lumpia Topping

• Prinitong bawang (opsyonal)
• litsugas

Paano lutuin

Para sa Lumpia Wrapper

1. Salain ang mga harina, cornstarch, asukal, at asin sa isang mangkok.
2. Sa ibang mangkok, batihin ang mga itlog, idagdag ang tubig, mantika at haluin ng mabuti. Haluin ang tuyong hinalo dito.
3. 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

1. 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.
2. 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.
3. Ilagay ang repolyo at takpan ito ng 1 minuto. Haluin at tanggalin ito sa init para lumamig.

Para sa Lumpia Sauce

1. 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.
2. Wisikan ng paminta at haluin hanggang kumapal ang sauce. pakuluin at haluin paminsan minsan. Tanggalin sa init.

Para ayusin

1. ilatag ang wrapper sa patag na ibabaw, ilugar ang lettuce sa isang kalahati, lagyan ng palaman sa gitna.
2. Itupi sa kalahati, tupiin muli ang isang parte pagitna at irolyo hanggang sa kabilang dulo para matakpan ang palaman.
3. Ilugar ang mga ginawa sa plato at lagyan ng sauce at pritong bawang.