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!
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
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
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.
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!!!