Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

 

Pochero is a type of stew  originally from Spain.  It comes from the Spanish word “puchero” which means “stewpot”.

The dish is similar to the cocido of Spain with colorants such as paprika.  It uses local ingredients which vary from one region to another.  In Spain chickpeas are widely used.

In the Philippines, like in most other countries, every region has its own type of cuisine.    Pochero is the Cebuano version of Tagalog Bulalo which is one of the most popular stews in the country.  It’s basically the same thing with a couple of different local ingredients.

When I was on vacation in the Queen City of the South “Cebu City” Philippines  we went out  for dinner  somewhere in  F. Ramos Street, Ramos.  My mother ordered their specialty called “Pochero” or Cebu Style Bulalo.  It smelled so good and tasted so delicious, but it was so expensive.  I thought why not make it at home?

I researched the recipe and thanks to Overseas Pinoy Cooking I was able to make it.   My family and neighbors loved it.  I saved money and dinner was yummy!  Here’s the recipe!

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2 bundles pechay, trimmed

1/2 medium size cabbage, cut into wedges

4 young sweet corn in cob, cut in halves

1/4 kilo sliced bamboo shoot, pre-boiled

1 whole garlic

1 tbsp peppercorn

2 medium size whole onion

2 medium size onion, quartered

1 bundle chives or spring onion, cut in 2” length

salt to taste

 

Directions:

Place the whole beef shank in a large casserole.

Cover with water.

Add the whole onion, garlic and peppercorns.

Bring to a boil, remove scum that rises.

Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.

Remove the now tender beef shank from the casserole and keep aside.

Place the remaining broth in a big bowl, set aside.

Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.

Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.

Season with salt to taste.

Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.

Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

 

 

 

 

Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Ingredients
Servings: Servings
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)
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