Scrumptious Lumpiang Sariwa
One of the popular snacks or merienda in the Philippines is the lumpia. Lumpia, brought by Chinese immigrants to the Philippines, is a spring roll often fresh or fried. But lumpia is not only characterized by the way it’s served but mainly by its stuffing and wrapper.
Some types of lumpia in the Philippines include Lumpiang Shanghai, fried and stuffed with ground meat and carrots with beaten egg, Lumpiang Prito or Lumpiang Gulay, fried and contains bean sprouts and other vegetables, and the Lumpiang Sariwa, consisting of lettuce, ubod or coconut heart, and other vegetables, wrapped in an egg crepe and drenched with sweet sauce. As the ubod is sometimes a hard-to-find ingredient, singkamas or jicama is used as an alternative since it almost has the same texture, color and taste. If you are into vegetables, then the Lumpiang Sariwa is the best option for you.
Although there are a lot of steps in preparing the Lumpiang Sariwa, I always take the time in making it once in a while because apart from it being delicious I love the freshness of its ingredients. In the Philippines, Lumpiang Sariwa can be bought from high-end restaurants to side-street vendors, they just vary in the additional ingredients and presentation. I remember when I was a child and my nanay would pick me up from school, we would sometimes stop by a carinderia or the local eatery, we pass by on our way home to buy Lumpiang Sariwa for a very cheap price!
Today, I will share you my recipe for this healthy dish and let me know what you think.
1 large egg, beaten
6 ounces whole milk
2½ ounces all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil
unsalted butter to brush the pan
1½ tablespoons vegetable oil
2 ounces chopped onion
½ tablespoon minced garlic
3 ounces diced yam
2 ounces julienned carrots
2 ounces diced jicama
1 ounce diced celery
4 ounces thinly sliced bok choy
2½ tablespoons finely chopped peanuts
1 tablespoon fish sauce, such as patis or nam pla
4 small romaine lettuce leaves
For peanut sauce:
1 ounce unpeeled garlic cloves, plus ½ ounce minced garlic
2 teaspoons vegetable oil
6 ounces water
2½ ounces soy sauce
1½ ounces brown sugar
3 ounces finely chopped peanuts, divided
1½ tablespoons cornstarch, dissolved in 3 ounces water
Additional minced fresh garlic, as desired
Let’s prepare the wrapper batter. In a bowl, beat the egg with the milk. Stir in flour and salt. Stir in oil and set aside to rest for about 1 hour.
Now time for the filling. Heat oil in a skillet over a medium heat. Add onion and saute until it’s half-cooked.
Place in the garlic and cook for 30 seconds. Add the yam, carrots, jicama and celery and cook until tender. Remember to stir often!
Add in the bok choy, peanuts and fish sauce. Set aside.
For the sauce, boil garlic in a saucepan with water. Boil garlic until tender. Drain, peel and mash until smooth. Set aside.
Using the same saucepan, heat 2 teaspoons of oil in medium heat. Add the mashed garlic and sauté for one minute. Add in water, soy sauce and brown sugar.
Add half of the peanuts and the dissolved cornstarch; bring to a boil, then reduce heat to a simmer until the sauce thickens. Before serving, stir in the minced garlic.
For the wrappers, heat an 8-inch nonstick pan over medium-low heat. Brush lightly with butter. Pour ⅓ cup of batter into the pan and tilt to coat the bottom evenly. Cook for two and half minutes.
Over a flat plate invert the pan to remove the cooked wrapper, cover wrapper with wax paper and cook the remaining wrappers, covering individual sheets with wax paper. Lower the heat if the wrapper bottoms starts turning brown during cooking.
Now it’s time to assemble the rolls. Setting each wrapper on its own plate, lay a lettuce leaf atop each wrapper skewed toward what will be the top of the wrapper, with the curly edge extending slightly beyond the edge of the wrapper.
Spoon ½ cup of filling in the middle, covering most of the lettuce leaf. Fold the lower half of the wrapper over the filling, and then roll up from one side to seal in the filling.
Pour the sauce over the roll, garnish with the remaining crushed peanuts and add more minced garlic, if desired.
Tita Kathy’s tip:
You can try your luck and look for ubod in Asian stores for a more authentic Lumpiang Sariwa. Until next time!