I was in high school when I first tasted ‘lumpiang sariwa‘ or fresh lumpia. It was strange and unusual for me because I was more familiar with fried spring rolls made with meat (egg roll) or with vegetables and bean sprouts called lumpiang togue. I liked it immediately and later found out that it is widely known but not easily available. Probably, it is because of the main ingredient ‘ubod’ or the palm heart found at the tip of a coconut trunk. This lumpiang sariwa recipe consist mainly of ubod and few additional vegetables.
What is Lumpiang Sariwa?
It took its characteristics from ‘lumpiang ubod’ which originates from Silay City in the province of Negros Occidental. Purportedly it emerged as one of the appetizers carried on woven trays (bilao) by servers in mahjong gambling dens. The ubod was taken from freshly felled coconut trees that are also used widely in Ilonggo cuisine. It became popular and was adopted in other parts of the Philippines and later on became known as lumpiang sariwa.
Lumpiang sariwa is a break from all the carb-laden glutinous food and deep fried meat that Filipinos are very fond of. Unlike the common spring rolls, can be made of meat or vegetables, which are deep fried, lumpiang sariwa is made with sauteed fillings wrapped in a thin egg crepe and then topped with a delectable sauce. It is called ‘sariwa’ or fresh because you will not fry the whole spring rolls. Its peanut sauce and lumpia wrappers are the elements which will make it special.
Lumpia wrappers can be homemade or commercial. It is thicker compared to wrappers use in fried version. It is made by mixing egg, flour, and water into a thin batter. It is poured into a pan for more or less a minute and then taken out to dry.
Try lumpiang sariwa recipe for a fresh and healthy snack (or lunch!). This recipe contains no meat or shrimp, but feel free to add those if you like and other vegetables like, cilantro and bean sprouts.Print
Lumpiang Sariwa Recipe
Lumpiang sariwa is a break from all the carb-laden glutinous food and deep fried meat that Filipinos are very fond of. It is called ‘sariwa’ or fresh because you will not fry the whole spring rolls. Its peanut sauce and lumpia wrappers are the elements which will make it special.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Cuisine: Filipino
For the wrapper
- 1 cup cornstarch
- 1 ½ cups water
- 3 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oil
- Nonstick cooking spray
For the Filling
- 1 carrot (julienne)
- 1 stock of celery (julienne)
- 2 cloves of garlic (minced)
- 1 spring onion (julienne)
- 2 pounds (about 4 cups) ubod, julienne
- 1 tablespoon cooking oil
- 1 tbs soy sauce
- salt and pepper to taste
- green leaf lettuce leaves, ends trimmed and leaves separated
For the Sauce
- 2–3/4 cups water
- ¼ cup soy sauce
- ¾ cup sugar
- ½ teaspoon salt
- 1 cup unsalted peanuts, ground
- 1 head garlic (about 3 tablespoons), peeled and minced
- 2 tablespoons peanut butter
- 3 tablespoons corn starch
For the Wrappers
- Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth.
- Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
- Add ¼ cup batter. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 30 to 40 seconds.
- When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip and cook the other side of the wrap until top is firm and dry.
- Gently slide it onto a plate when done. Repeat with remaining batter, spray pan with nonstick cooking spray in between to keep the wrap from sticking.
For the Filling
- In a pan over a medium heat, saute onions and garlic.
- Add in carrots and celery. Add ubod and soy sauce.
- Lower heat, cover and cook for about 10 to 15 minutes or until ubod and carrots are tender. Season with salt and pepper to taste.
- Remove from pan and drain off oil and juices.
- Lay down a fresh crepe on a plate.
- Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
- Fold the sides to make a roll. Set aside.
For the Sauce
- In a sauce pan over medium heat, put 2-1/2 cups of the water, soy sauce, brown sugar and salt. Mix.
- Stir regularly as the mixture is brought to a boil.
- Add garlic and peanuts when the sugar is dissolves and cook for another 2 to 3 minutes.
- In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
- Whisk vigorously then put corn starch mixture into the pan with soy sauce mixture.
- Stir regularly until the mixture thickens.
- Add peanut butter and stir until it dissolves into the sauce.
- Pour sauce over lumpiang sariwa.
- Serve and enjoy.
See this video to learn how make lumpiang sariwa with more ingredients. (Video is not ours)
- Serving Size: 1 piece
- Calories: 102.2
- Sugar: 0.5 g
- Sodium: 337.7 mg
- Fat: 5.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 10.7 g
- Fiber: 1.2 g
- Protein: 2.1 g
- Cholesterol: 37.0 mg
Keywords: heart of palm spring rolls, coconut pith spring roll, palm spring rolls, fresh spring rolls, vegetarian, traditional, easy