Lumpiang Sariwa- Filipino Fresh Vegetable Lumpia with Homemade Wrapper and Sweet Sauce

Lumpiang Sariwa, the Filipino Fresh Vegetable Lumpia is often considered fiesta food. This is a vegetable roll with a thin, crepe wrapper. The wrapper encases a mixture of stir-fried ingredients, with more vegetables than meat. There is also pork, chicken or shrimps. It is served with a sweet, dark sauce, garnished with peanuts and minced garlic. The recipe for the lumpia wrapper was inspired by the "Memories of Philippine Kitchens" cookbook of Amy Besa and Romy Dorotan. The lumpia filling and sauce were adapted from "Let's Cook with Nora" by Nora Daza. This recipe I cooked serves 4 to 6 persons as a side dish or makes 14 to 16 pieces.

Course: Dinner, Lunch, Main Course, Merienda, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Fresh Vegetable Lumpia

Servings: people

Calories: 580kcal

Author: Asian In America

Equipment

Large Skillet or Wok: 12 inches in diameter
Small non-stick skillet: 8 inches in diameter

Ingredients

4 Tablespoons vegetable oil
4 cloves garlic minced
1 whole onion chopped onion
1 cup chopped celery
1/4 pound ground pork
1/2 pound fresh shrimps peeled, heads and tails removed
1 Tablespoon achuete (annatto) seeds soaked in water
1/4 cup warm for soaking annatto seeds water
1/2 cup organic chicken broth
1 cup cubed carrots
1 cup cubed potatoes
1 cup garbanzos (chick peas) canned, drain liquid
1 cup sliced green beans edges trimmed, cut in 1-inch pieces
2 cups coarsely chopped cabbage
1/4 cup fried garlic for garnish on sauce
14 to 16 pieces fresh lettuce leaves
3/4 cup cornstarch for wrapper
1/2 cup all-purpose flour for wrapper
1 teaspoon. salt for wrapper
1 1/2 cups water for wrapper
5 whole eggs for wrapper
1/2 cup granulated sugar
2 Tablespoons soy sauce
2 cups chicken broth
1 teaspoon sea salt
2 Tablespoons cornstarch diluted in 1/4 cup water
1/2 cup unsalted peanuts crushed, for garnish peanuts (bottled)

Instructions

To cook the lumpia filling: In a large skillet, over medium heat, add the vegetable oil. When skillet is hot enough, sauté the garlic, onions, celery till soft.
Add the ground pork and mix well with the sauteed ingredients. After about 6 minutes, when the meat turns from pink to brown, add the shrimps. Stir fry and blend.
Separately, drain and save the water from the pre-soaking annatto seeds, making sure to crush the seeds with a fork so that the orange color and annatto flavors stay in the liquid. Throw away the seeds. Add the annatto liquid to the skillet.
Pour the broth. Blend the liquids well.
Add the carrots, potatoes into the skillet. Cover and let the meat and vegetables cook for about 10 minutes.
Add the green beans and cabbage. Season with salt and pepper. Cook for 6 minutes more, then turn off so that the cabbage and beans do not wilt. Set this vegetable filling aside, while preparing the wrapper and sauce.
How to make the Homemade Lumpia Wrapper:
Whisk the cornstarch, flour and salt together in a bowl.
Add the water a little at a time, while whisking.
Add the eggs, one at a time. Mix well. Cover this with a plastic wrap and refrigerate for 30 minutes.
When ready to cook, prepare a non-stick small skillet by placing it over medium heat. Put some cooking spray on the skillet. Once it is hot enough, pour 2 tablespoons of the batter into the skillet.
Tilt the pan all around to spread the batter. This should look like a round,thin, crepe-like wrapper. Cook the wrapper for about 30-40 seconds. When there are no more liquids on the surface, take the crepe wrapper out of the skillet, using a non-stick turner. Place the wrapper on a flat plate. Stack the wrappers on one another as you go along cooking.
Recipe Notes: This is the best Lumpia Wrapper recipe I've tried. I've experimented with other recipes, including mine. But this one is the winner.
How to make the Sweet "Paalat" Sauce:
Prepare and cook the lumpia sauce or "paalat". Mix the sugar and the soy sauce in a small bowl. Blend this well with the broth and salt. Put this mixture in a small saucepan, over medium heat.
Allow the sauce to boil. Once it boils, slowly add the cornstarch- water mixture, stirring constantly while doing this. The sauce will get thicker. Season with salt. Remove from fire and set aside till ready to serve. Garnish top of sauce with crisp fried garlic bits.
How to assemble the Fresh Lumpia:
Spread one piece of Fresh Lumpia Wrapper on a plate. In the middle, place one lettuce leaf. Over this, spread out some 2 tablespoons of the vegetable filling. Make sure to add a little of everything, including meat and shrimps. Sprinkle crushed peanuts on the filling.
Wrap the lumpia like you’re wrapping a burrito, tucking in the bottoms so the filling does not fall out.
Arrange the fresh vegetable lumpia on a long platter. Garnish the top of each with some Fresh Lumpia Sauce a few crisp chopped garlic piece.
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Nutrition