Thursday, October 13, 2011

Lumpiang Sariwa (Fresh Spring Roll)

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of different vegetables wrapped in flour crepe or lumpia wrapper garnished with sweet sauce and fresh garlic and crushed peanuts. Other variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad (Unwrapped lumpiang sariwa).

This recipe is inspired by my mom's lumpiang hubad. 

  • 1 tablespoon cooking oil
  • 4 cloves garlic; minced
  • 1 tablespoon onion; minced
  • 1/4 cup shrimp; chopped
  • 1tablespoon low-sodium soy sauce
  • 1 tablespoon sugar
  • 2 cups carrots; shredded
  • 2 cups sweet potato; sliced thinly
  • 2 cups cabbage; shredded
  • 1 cup turnips, sliced thinly or 1 8-oz can water chestnuts, sliced thinly
  • 1 cup green beans; sliced diagonally
  • 1 cup bamboo shoots, shredded
  • 1 cup ground peanuts
  • Salt to taste
  1. Heat oil in a pan over medium heat. Sauté garlic and onion. Add shrimp. Simmer until it changes color. Add soy sauce and sugar.
  2. Add vegetables and continue cooking until it is done. Add salt according to taste.
  3. Add peanuts. Simmer for 2 minutes. Set aside.

Lumpiang Sariwa Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 cloves garlic; minced
  1. Mix all the sauce ingredients together in a saucepan except the garlic.
  2. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.
Lumpia Wrapper
  • 2 cups flour
  • 4 pieces eggs, beaten
  • 4 cups water
  • dash of salt
  • 2 tablespoons melted butter
  1. Mix all the wrapper ingredients and let stand at room temperature for 30 minutes.
  2. Grease the pan with oil and cook only one side of the crepe over low heat about 2-3 minutes.
To make the roll:
  1. Put 3 tablespoons of filling in lumpia wrapper. Roll wrapper.
  2. Serve with sauce and finely chopped peanuts.

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