Fresh and refreshing, Lumpiang Sariwa is one of the healthiest and most delicious dishes Filipino cuisine has to offer. Also known as “Fresh Lumpia,” I love this dish because it brings together so many vegetables and ingredients I enjoy. Lumpiang Sariwa is one of my absolute favorite comfort dishes, bringing back memories of warmth and family. This is a popular dish not just amongst the older members of your family, but kids will also love the crunchy vegetables and sweet sauce this meal has to offer.
How to Make Lumpiang Sariwa
Making Lumpiang Sariwa is actually quite simple, but that doesn’t mean its ingredients are scarce! In fact, there are three major components to one fresh spring roll: the filling, the wrapper, and the sauce.
Making the filling for Lumpiang Sariwa
One of the things that makes this dish so delicious are the different vegetables that comprise it. From sweet potatoes to string beans, tofu to shrimp, a perfect lumpiang sariwa is stuffed to the brim with so many different, mouthwatering ingredients.
To start making your Lumpiang Sariwa, let’s begin with this hearty filling. Cube 2 cups worth of sweet potato. Shred a pound of cabbage, then julienne 1 ½ cups of carrots. Crush half a cup of peanuts, and thinly slice half a pound of pork. Slice your extra firm tofu into strips as well. Shell and devein your shrimp, then chop the rest of your vegetables: your string beans or baguio beans, a medium sized onion, and half a cup of cilantro. Lastly, don’t forget to mince 3 tablespoons of garlic!
Add in the last of your vegetables: your cilantro, your carrots, and your string beans. Mix the myriad of ingredients well, making sure you’ve all incorporated them thoroughly. Add your cabbage, cook for five minutes, and then, finally, 2 tablespoons of fish sauce or patis. Incorporate all these ingredients for your Lumpiang Sariwa filling well, and once you have, set it aside.
Making the wrapper
The next important aspect of the perfect lumpiang sariwa is the soft, subtle tasting wrapper you put your filling in. Unlike a burrito or chimichanga, the wrapper of lumpiang sariwa remains unfried, allowing it to absorb the many flavors the filling (and later, sauce) have to offer.
On your stove, place a non-stick pan over medium heat and spray it with oil or grease with butter. Take the batter of wrapper mixture and pour it in, distributing the liquid across the pan evenly. Cook until the top part of the mixture dries; this should only take about two minutes. Then, with a spatula, carefully remove the cooked mixture and place it on a flat plate. Your wrapper is done!
Making the sauce
Make the sauce for your Lumpiang Sariwa by first pouring 2 cups of water into a saucepan. After you’ve brought it to a boil, pour in half a cup of brown sugar, as well as half a pork cube. Add salt to taste and a tablespoon of soy sauce, then mix well. Dilute two tablespoons of cornstarch in double the amount of water, then pour that in as well. This will help your Lumpiang Sariwa sauce thicken. Once it reaches your desired viscosity, turn the heat off and set it aside.
Now that you’ve finally prepared all the different components of your Lumpiang Sariwa, it’s time to bring them all together. Place one of your wrappers on a plate, then a lettuce leaf in the middle top portion. Take some of the filling you made and place it in the middle of the wrapper, over the lettuce leaf. Then, close the wrapper by folding the lower part and rolling the sides until you’ve sealed the filling. It’s easier said than done, but just try your best!
Pour your sauce over your fresh lumpia and garnish it with crushed peanuts and minced garlic. Just like that, your lumpiang sariwa is ready! Do the same with three more servings, and you’re ready to go.