Lumpiang sariwa
Fresh lumpia: vegetable filling in a soft egg crepe with garlic-peanut sauce
Lumpiang 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
For the filling
For the sauce
To serve
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).
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