Lumpiang Sariwa Recipe The word lumpia came from “lunpia,” which is Hokkien for spring rolls. It is commonly served in Southeast Asia, particularly in the Philippines and Indonesia. There are different versions of spring rolls all over the world, and they differ in size, shapes, and fillings
According to food historians, Lumpia was just a seasonal food before, which is why it was named “spring” rolls. Back then, people only use whatever vegetables are available during spring to fill a lumpia.
The Chinese have definitely influenced the Filipinos in a lot of aspects, especially in the Filipino cuisine. One example of this is seen in the Filipino version of the spring rolls. It is a wrap dish filled with chopped vegetables and minced meat, and is often served as an appetizer or a snack.
There are a lot of Lumpia varieties in the Philippines, and the most popular fried versions are the Lumpiang Shanghai (with ground pork/beef filling), Lumpiang Togue (with mung bean sprouts filling), and Lumpiang Ubod (with shredded coconut heart filling). On the other hand, Lumpiang Sariwa (fresh spring rolls) is served without being fried, although the fillings are fully cooked.
What makes or breaks this dish is its signature sauce. A great Lumpiang Sariwa sauce should be thick and savory, and it should have the right combination of sweet and salty. Without this distinctive sauce, this dish will not be considered a “success.”
Lumpiang Sariwa Recipe
Lumpiang Sariwa is definitely a Filipino favorite since one can always find this serve in town fiestas and even in restaurants.
- 100g ground pork
- 1 large onion
- 3 cloves garlic
- 1 tbsp salt
- 1 tsp black pepper
- 500g cabbage
- 250g string beans
- 250g potatoes
- 1 large carrots
- romaine lettuce
- lumpia wrapper
- 1/2 cup flour
- 1 cup ground peanut
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- Sauté the garlic, onion, ground pork, black pepper, salt and potatoes.
- Add the carrots, string beans and cabage then set aside
- Put some water in a pot and add the sugar, soy sauce and the peanut
- Stir and add the flour mixture, mix until the sauce becomes thick
- Wrap the sautéd vegetables and add peanuts before closing the wrap
- Drizzle some sauce and serve or you may serve with separate sauce