Lumpiang Sariwa
Filipino fresh spring rolls with crepe wrapper vegetable filling, and a savory peanut sauce are a tasty and filling snack or light meal. The're nutritious as they're delicious!
Servings: 12 Servings
Calories: 272kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 1 pound carrots, peeled and diced
- 1 pound sweet potatoes (kamote), peeled and diced
- ¼ pound green beans, ends trimmed and cut into ¼ inch thick
- ½ pound bean sprouts
- 1 tablespoon sugar
Wrapper
- 1 cup corn starch
- 1 ½ cups water
- 3 eggs, beaten
- 2 teaspoons canola oil
- 1 teaspoon salt
- 1 teaspoon sugar
- non-stick cooking spray or oil
Peanut Sauce
- 5 ½ cups water
- ½ cup soy sauce
- 1 ½ cups brown sugar
- 1 teaspoon salt
- 6 tablespoons corn starch
- 1 cup unsalted peanuts, ground
- 1 head garlic, peeled and minced
- 2 tablespoons peanut butter
Assembly
- 2 heads green leaf lettuce
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce and cook for another 1 to 2 minutes.
- Add carrots, sweet potatoes, and green beans. Stir to combine.
- Lower heat, cover and cook for about 7 to 10 minutes or until tender.
- Add mung bean sprouts and continue to cook until tender-crisp.
- Add sugar and stir to distribute.
- Remove from pan and drain well in a colander.
Wrapper
- In a bowl, combine cornstarch and water. Whisk together until smooth.
- Add eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.
- Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray or lightly brush with oil.
- Add ¼ cup batter and gently swirl to cover the bottom of the pan.
- Cook for about 30 to 40 seconds. When edges begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
- Cook for another 10 seconds or until the top is firm and dry.
- Remove the crepe wrapper from the pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.
- Place a sheet of wax paper between the crepes to keep from sticking together.
Lumpia Sauce
- In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.
- Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
- In a bowl, combine corn starch and the remaining ½ cup water. Stir until corn starch is dissolved and mixture is smooth.
- Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Continue to cook, whisking regularly, until thickened.
- Add peanut butter and stir until dissolved and well combined.
Assembly
- Separate the lettuce leaves and rinse well under cold, running water. Drain well.
- Lay a wrapper on a flat surface and place a lettuce leaf on top.
- Spoon about ½ cup filling across the middle of wrapper and fold sides to cover the filling.
- To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.
Video
Notes
- If using togue bought from wet markets, blanch first in boiling water for about 1 to 2 minutes to eliminate the bitter taste.
- Cut the ingredients into small and even sizes for quick and even cooking.
- Do not overcook the vegetables! They're best enjoyed when vibrant in color and tender-crisp.
- Use a non-stick skillet to make the crepe wrappers. Separate them with wax or parchment paper to prevent them from sticking together.
- Drain the filling mixture well after cooking, as the excess moisture might tear the crepes.
- Do not overfill the wrappers to keep them from bursting.
Nutrition
Calories: 272kcal | Carbohydrates: 59g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 1261mg | Potassium: 516mg | Fiber: 4g | Sugar: 34g | Vitamin A: 16245IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 2mg