Lumpiang sariwa
Fresh vegetable spring rolls
Fresh lumpia: vegetable filling in a soft egg crepe with garlic-peanut sauce
FilipinoLumpiang sariwa ('fresh lumpia') is the unfried cousin of the crisp Filipino spring roll, served at fiestas, family gatherings and as a substantial afternoon merienda around Manila and the Tagalog provinces. A thin, soft egg crepe is wrapped around a lettuce leaf and a warm sauté of sweet potato, jicama, carrot, green beans, cabbage and tofu, then covered in a glossy brown garlic sauce and a shower of crushed peanuts. In Negros the filling is heart of palm (ubod) instead. It is eaten with a knife and fork, or carefully by hand. Chef's tip: make the crepes thin enough that you can almost see light through them; thick ones turn rubbery and hide the filling.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the crepes
- 2 eggs
- 2 ⅛ oz plain flour
- 1 oz cornflour
- 1 cup water
- ¼ tsp salt
- 1 tsp vegetable oilfor the pan
For the filling
- 2 tbsp vegetable oil
- 5 ½ oz firm tofucut into small strips
- 3 cloves garlicchopped
- 1 onionsliced
- 7 oz sweet potatopeeled and cut into matchsticks
- 1 carrotcut into matchsticks
- 3 ½ oz green beansthinly sliced
- 5 ½ oz jicama (singkamas)peeled and cut into matchsticks; or heart of palm
- 5 ½ oz cabbageshredded
- 1 tbsp soy sauce
- ¼ tsp ground black pepper
- 8 lettuce leavessoft, such as butterhead
For the sauce
- 1 cup water
- 2 ⅛ oz brown sugar
- 2 tbsp soy sauce
- 1 ½ tbsp cornflourmixed with 3 tbsp water
- 3 cloves garlicfinely chopped
To serve
- 1 ¾ oz roasted peanutsfinely chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (9)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Whisk 2 eggs, 2 ⅛ oz plain flour, 1 oz cornflour, 1 cup water and ¼ tsp salt until smooth and as thin as single cream. Rest for 10 minutes.
10 minStep 2: Heat a 20 cm non-stick pan over a medium-low heat and wipe it with a little 1 tsp vegetable oil. Pour in about 3 tablespoons of batter and swirl to coat the base thinly. Cook for 45–60 seconds, until the edges lift and the top looks matt; don't let it brown. Slide out and stack on a plate. Make 8. A pan that is too hot is the common mistake: the crepes blister and tear when you roll them.
10 minStep 3: For the filling, heat 2 tbsp vegetable oil in a wok over a medium-high heat and fry 5 ½ oz firm tofu until golden, about 4 minutes.
4 minStep 4: Add 3 cloves garlic and 1 onion and fry for 1 minute. Add 7 oz sweet potato and 1 carrot and stir-fry for 3–4 minutes until the sweet potato is just tender when pinched.
4 minStep 5: Add 3 ½ oz green beans, 5 ½ oz jicama (singkamas) and 5 ½ oz cabbage and toss for 2 minutes, keeping them crunchy. Season with 1 tbsp soy sauce and ¼ tsp ground black pepper and let the filling cool for a few minutes so it doesn't tear the crepes.
2 minStep 6: For the sauce, bring 1 cup water, 2 ⅛ oz brown sugar and 2 tbsp soy sauce to a simmer in a small pan. Stir in 1 ½ tbsp cornflour and cook, stirring, for 1–2 minutes until glossy and thick enough to coat a spoon. Stir in 3 cloves garlic off the heat.
3 minStep 7: Lay a crepe flat, put a 8 lettuce leaves leaf on it with the frilly edge poking out at one end, then add about 3 tablespoons of filling. Fold up the bottom, then roll from the sides, leaving the lettuce end open.
Step 8: Put two rolls on each plate, spoon the warm sauce over and scatter thickly with 1 ¾ oz roasted peanuts.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 13 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lumpiang sariwa take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese