Fresh Lumpia

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Lumpia is more well known in filipino cuisines than any other food we have to offer.  Its not too hard to make and very popular at all work parties…or picnics.  This one though is not fried as with the other variety of lumpia’s… yes we have a few… shanghai lumpia (which is one of my favorite) and the lumpia deep fried (depends on what you put inside, could be all vegetables or meat and vegetables), of course this one, the other favorite!  My Aunt makes them when we had family gatherings, picnics.. I just need to learn how to make it so I can make it to! Thanks goes to Philippines Foods & Recipes.

Lumpiang Sariwa Or Fresh Lumpia Recipe and Cooking Instruction

Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.

Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.

Fresh Lumpia – Lumpiang Sariwa Ingredients

Fresh Lumpia Filling:

* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)

Fresh Lumpia – Lumpiang Sariwa wrappers:

* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan

Fresh Lumpia sauce:

* 1 cup brown sugar
* water
* cornstarch
* soy sauce

Fresh Lumpia Seasoning:

* soy sauce to taste

Fresh Lumpia Cooking Instructions – How To Make Lumpiang Sariwa:

1). Saute garlic and onions. Add pork and shrimp.

2). When pork and shrimp are slightly cooked, add tofu.

3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.

4). Season to taste. Cool before wrapping.

To make Lumpia sariwa wrappers:

1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.

2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

To make fresh Lumpia sauce:

1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)

2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.

3). Stir until mixture becomes smooth and transparent.

To make Lumpia sariwa or fresh Lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.