Lumpiang Sariwa

Lumpiang Sariwa is my favorite in Goldilocks and whenever I got the chance, I make sure to order that for snacks. One of my cousins knows how to cook it but the version at Goldilocks is tastier of course. It may not be because it is commercialized but because they may have secret ingredients that my cousin doesn’t know about. :)

Wikipedia explains Lumpia as pastries of Chinese origin similar to fresh Popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia, which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants to Southeast Asia and became popular in Indonesia and the Philippines.

Sariwa is a Filipino term for Fresh. It is not fried unlike the common spring rolls. In the Philippines, Lumpiang Sariwa is known for minced ubod (heart of palm) as its main vegetable ingredients; and the sweet sauce with garlic and peanut garnishing.

For most of the foods that I cook, I depend on panlasangpinoy. But this time, I made use of recipes from two different sources – filling from them while the wrapper and sauce from Ms Alice – my boss’ wife who is also my colleague here in Oman. I like the combination of vegetables, pork, and tofu from the recipe of panlasangpinoy, while I find it easier for me to prepare the wrapper and sauce courtesy of Ms Alice.

Ingredients:

Filling:
-½ lb pork, thinly sliced
-2 cups sweet potato, cubed
-2 tbsp fish sauce (patis)1 pack extra firm tofu, sliced in strips
-1 ½ cup carrots, julienned
-1 cup string beans
-1 lb cabbage, shredded
-½ cup water
-6 pieces Lettuce leaves
-garlic, onion

Wrapper:
-1 c all purpose flour
-1/3 c cornstarch
-1 egg
-1/2 tsp salt
-2 c water
Sauce:
-1/4 c soy sauce
-1/8 c vinegar (optional)
-1 1/2 c water
-3 tbsp cornstarch
-4 tbsp sugar
Garnish:

- minced garlic
- ½ cup crushed peanuts

You will need:







- a non stick panProcedure:
Filling
- heat cooking oil in a pan, sauté onions and garlic until color turns light brown
- add the pork until color turns light brown
- add the fish sauce
- add the potato, cook until it is soft
- add the tofu and cook for 2-3mins
- add the carrots and string beans and cook for another 2-3mins
- add the cabbage and cook for a minute
- set aside

Wrapper
- combine all the ingredients for the wrapper
- mix well until fully blended
- heat a non-stick pan on a low to medium heat
- grease with butter (optional)
- scoop about half a cup of wrapper mixture and pour in the pan
- cook for about 2mins or until the top part of the mixture is completely dry
- remove and set aside

Sauce
- combine all the ingredients for the sauce
- mix well until fully blended

- heat on a low fire until thickened
- remove from heat and set aside

Combining them all together:
- place a wrapper in a plate and then place a lettuce leaf on the top part
- scoop the filling and place over the lettuce, in the middle of the wrapper
- close the wrapper by folding the lower part first then the two sides
- pour in the sauce over the wrapped Lumpiang Sariwa
- garnish with crushed peanuts and minced garlic
- serve and enjoy!

Cooking Tips:
- Since I got no cornstarch, I just added another half cup of all purpose flour. It is an alternative that I read from some other cooking websites. The result was pretty well too :)
- When making the wrapper, distribute the liquid evenly making it occupy the entire size of the pan giving enough bigger space for the filling

Best with Iced Tea!

Credits: Goldilocks, PanlasangPinoy, Ms Alice Lontok