You may already know about lumpia, the Filipino spring roll filled with meat and vegetables. Today, I want to introduce to you a recipe of the cousin of Filipino lumpia called lumpiang sariwa (fresh lumpia). Full disclosure, lumpiang sariwa is called fresh because it's 'fresher' than deep-fried lumpia! I prefer this lumpia style because it has a pleasant texture and unique taste from other spring rolls I have eaten. Jump to the step-by-step guide here.
What is Lumpiang Sariwa?
Lumpiang sariwa, otherwise known as fresh lumpia, is essentially a thin crepe wrap filled with partially cooked vegetables and meat. Partially cooked vegetables and a thin egg crepe wrapper make lumpiang sariwa distinct from fried lumpia. So yes, this 'fresh' lumpia is fresh relative only to the deep-fried lumpia, but you would still have to cook the vegetables. The final element of lumpiang sariwa is a peanut brown sugar sauce topping that needs to be spread on top of it before eating.
There are, of course, different versions of fresh lumpia, depending on the region of the Philippines. But the three main elements of lumpiang sariwa include the filling, the crepe wrapper, and a thickened brown sweet sauce.
The Filling for Lumpiang Sariwa
There are many assorted vegetables you can use. The vegetables I included in this recipe can all be replaced with your own. A base medley usually contains carrots, onions, garlic, and cabbage. Then you can add whatever you'd like to stir fry. Snake beans would be traditionally included for an additional crisp, but sometimes they are not easy to find. You can use regular green beans, fresh or frozen (thawed before using) instead. Heart of palm is also another traditional filling, but it may be difficult to find. Other filling ingredients could also include tofu, chicken, or other chopped meat.
The recipe at the bottom of this post calls for essential vegetables that you can find in most supermarkets. I included napa cabbage, carrots, wax beans, chicken, sweet potatoes, and green onions.
I challenge you to come up with your own combination! The best thing about stir-frying vegetables is that you can easily adapt this recipe to what is available for you.
How to Make Fresh Lumpia
Putting together lumpiang sariwa is a tedious process. Making sure that you have all three parts of lumpiang sariwa ready before assembling them will make this recipe easier.
First, chop all of your vegetables and meat filling, and prepare a large frying pan to partially cook the food. If you are cooking it with meat, cook the meat first until all liquid have disappeared before adding the vegetables.
Cook the Lumpia Filling
Tip Cook your vegetables based on how quickly they take to cook. Hardy vegetables should go first. Cook them for no more than three minutes before adding in other vegetables.
Add the cabbage last and add a bit of water to slightly soften the cabbage and cook off all liquid. Then once all the filling elements are in the pan, add the fish sauce and salt and pepper to season the dish to your taste.
Tip Water could soak your vegetables. If you end up with a soggy filling, the crepe wrapper could break when you try to roll the lumpia. Wet vegetables will make wrapping difficult for you.
Make sure that your vegetables only have a little liquid left in the pan before transferring them to a bowl to set aside.
Make the Crepe Wrapper
Combine the cornstarch and flour and mix them into the bowl of cream. Crack the eggs into the mixture, whisk, and finally add the oil. Slowly add water to thin the consistency of the crepe batter - use more or less to your preference.
Tip The crepe batter should have a thin consistency, or else it would be difficult to spread across the pan. If you think the crepe batter is too thick, feel free to add water to thin the consistency.
Heat up a crepe pan or a frying pan and spread about a quarter cup of the batter onto the pan. Lift up the pan and swirl the batter around to cook the crepe. The crepe is ready to flip when you see that underside bubbling slightly. Flip it over and cook the other side for no longer than two minutes before transferring it to a plate.
Make a stack of the crepes and set it aside.
Make the Sauce
Mix soy sauce, brown sugar, garlic, cornstarch, water, and peanut butter. Whisk all of the ingredients together until cornstarch lumps have disappeared.
Pour the mixture into a saucepan and boil the mixture to thicken the sauce. Then when you reach your desired thick consistency, remove it from the pan and set it aside.
Putting Lumpia Sariwa Together
Set up a workspace where you can easily reach for filling, wrapper, and sauce. On a flat surface, place a crepe and a piece of lettuce alongside one edge of the crepe.
Spoon some of the fillings in the center of the crepe. I like to add as much filling as possible because I enjoy a stuffed lumpiang sariwa. Just make sure that you can still roll the crepe without the filling tearing it open.
Gently begin to roll the crepe, similar to a burrito, and fold the edge opposite of the lettuce to keep the vegetables from falling out.
Repeat the process until you use up all of your crepe wrappers. Place the fresh lumpia rolls in a container if you are not eating them right away.
How to Eat Fresh Lumpia
Before serving fresh lumpia, spoon some brown sugar peanut sauce on the roll and add crushed peanuts as an additional optional topping. Unlike other spring rolls, fresh lumpia is not a finger food! It is placed on a plate and should be eaten with a fork and knife.
Storing Lumpiang Sariwa
Although fresh lumpia is best eaten as soon as it is put together, you can store fresh lumpia in a container in the fridge for a few days before serving. Before eating fresh lumpia from the refrigerator, take it out twenty minutes before serving to bring it to room temperature. Slightly warm up the brown sugar sauce before topping the roll with it.
If you are interested in other Filipino main dishes that involved vegetables, check out the post on tortang talong!
Have You Tried This Recipe?
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Lumpiang Sariwa (Fresh Lumpia)
- 500 grams chicken thighs, deboned and skinless chopped into small pieces
- 1 medium onion, julienned
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- ½ head napa cabbage, shredded
- 60 grams green beans optional
- 1 small sweet potato, julienned optional
- 60 grams water
- 3 tablespoon fish sauce
- 6 lettuce leaves for wrapping
- 60 grams all-purpose flour
- 30 grams cornstarch
- 120 grams cream
- 175 grams water
- 1 teaspoon salt
- 3 tablespoon vegetable oil
- 2 eggs
- 3 tablespoon brown sugar
- 2 teaspoon soy sauce
- 175 grams water
- 1½ teaspoon minced garlic
- 1½ teaspoon cornstarch
- 1 tablespoon peanut butter
- Heat some oil in frying pan
- Add the chicken and fry the chicken until all liquid have disppeared and chicken is browned
- Add minced garlic, onions and cook with the chicken together
- Add carrots and sweet potato then cook for 3 minutes
- Add green beans and cook for 2 minutes
- Add napa cabbage, fish sauce, and water then cook for 2 minutes
- Make sure liquid have evaporated and put the filling in a bowl then set aside
- Mix flour and cornstarch in a bowl with cream
- Add egg, salt, oil and whisk until lumps disappear
- Slowly add water a little at a time to thin the crepe
- Pour a quarter cup of the batter onto a heated crepe pan and cook until bubbled form on the underside
- Flip the crepe and cook for another 1 minute then place on a plate
- Repeat the process until you use all of the batter
- In a bowl, whisk together brown sugar, garlic, soy sauce, water, cornstarch, and peanut butter
- Pour the mixture into a sauce pan and boil to thicken the sauce. When the sauce has thickened remove from the heat.
- Place crepe on a flat surface
- Add a piece of lettuce leaf on the edge of a crepe
- Add filling in the middle, then roll the crepe like a burrito
- Spoon some sauce on top of the lumpiang sariwa
- Serve immediately