Lumpiang Sariwa is another variety of Filipino spring rolls. It literally translates to Fresh Spring Rolls. The filling is composed of various vegetables, some shrimps, and meat. Firm Tofu may also be added. The filling is then wrapped or rolled in a crepe-like wrapper.
The sauce is really a breeze to make. It is mainly a concoction of water, soy sauce, brown sugar, cornstarch, and garlic, cooked until it becomes thick and flavorful.
If you want to watch the video how to make it see recipe video. This recipe video is different thus the wrapper is Belgian pancake but the concept of the recipe still the same.
Lumpiang Sariwa | Filipino Fresh Spring roll recipePrint Recipe
- 2 tablespoons oil
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 100 grams Tofu (firm)
- 1 1/2 cup sweet potato - cubed or cut into strips
- 1 medium carrot - julienned
- 1/2 cup water
- 2 cups cabbage - shredded
- 2 tablespoons fish sauce
- salt and pepper
- 1/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon white sugar
- pinch of salt
- 2 eggs
- 1/2 tablespoon oil
- 1 cup milk
- 1 tablespoon soy sauce
- 1/8 teaspoon salt
- 1/3 cup brown sugar
- 2 cups water
- 3-4 big cloves garlic - minced
- 2 tablespoons cornstarch - dissolved in 1/4 cup water
- TOPPINGS AND GARNISH
- peanuts - chopped, for toppings
- 5 lettuce leaves
In a wok or skillet, saute garlic and onion in oil over medium heat, add the tofu and cook for 3 minutes or until edges are lightly
Add the sweet potato, carrots, and water. Let it cook for another 3 minutes or until the sweet potatoes are just cooked. Add the cabbage and fish sauce. Season with salt and pepper as needed and cook for a few minutes more just until the cabbage is done.
Transfer to a colander to remove excess liquids if any. Let it cool down a bit. Meanwhile. prepare the wrappers and sauce.
In a bowl, combine all the dry ingredients for the wrapper. Add a quarter of the milk and whisk to make a paste. This is to prevent lumps from forming. Then add the rest of the ingredients while whisking continuously. Run the runny batter into a sieve to have a smoother batter and later smoother wrappers.
Heat a non-stick crepe pan over low heat. Spray or brush the pan with a little amount of oil. Pour half a cup of batter into the pan and immediately tilt from side to side in a circular motion to cover the bottom with the batter. Cook for 2-3 minutes or until the batter is no longer liquid and no longer sticks to the pan. Do not let it turn brown. You may need to flip it over but as long as the top has also dried out, then no need. Transfer wrapper to a plate and set aside.
Now to prepare the sauce. Just combine all the ingredients, except the cornstarch mixture in a saucepan and bring it to a soft boil over medium-low heat. Let it cook for 3 minutes. Add the cornstarch mixture and cook while whisking constantly until the sauce becomes thick,
To assemble, place a wrapper on a plate or on a flat surface and place a lettuce leaf on top. Spoon some fillings across the middle half of the wrapper. Fold in the wrapper into the center starting from the bottom and then the sides cover filling.
Pour some sauce on top of the wrapped Lumpia then sprinkle with chopped peanuts.