Lumpiang Sariwa

A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce.

Pork, Shellfish, Egg. Not vegetarian — contains pork, shellfish.

Ingredients

• 200 g plain flour, for the wrappers
• 2 eggs, for the wrappers
• 400 ml water, for the wrappers
• 300 g heart of palm (ubod), julienned
• 200 g green beans, julienned
• 2 carrots, julienned
• 200 g cabbage, shredded
• 200 g pork belly, in small dice
• 200 g prawns, chopped
• lettuce leaves
• 150 g peanuts, toasted and ground
• 60 g brown sugar
• 400 ml water, for the sauce
• 3 tablespoons soy sauce, for the sauce
• 2 tablespoons cornflour
• 8 garlic cloves, minced

Method

1. Make a thin crepe batter with the flour, eggs and water, rest it 30 minutes, and cook SOFT PALE CREPES in a dry non-stick pan — about 30 seconds a side, with no colour at all.
2. THESE ARE NEVER FRIED. That is the whole distinction from the other lumpia: sariwa means fresh, the wrapper stays soft, and a crisp one would be a different dish.
3. Render the pork, add the prawns, then the vegetables, and stir-fry 5 minutes so they stay crunchy. Drain the filling WELL and cool it — hot wet filling makes the crepe disintegrate.
4. Make the sauce: simmer the water, soy and sugar, thicken with the cornflour slaked in cold water, and stir in half the ground peanuts. It should be thick enough to sit on the roll rather than run off.
5. Fry the minced garlic separately until crisp.
6. Lay a lettuce leaf on each crepe, spoon the cooled filling on, and roll loosely, leaving one end open.
7. POUR THE SAUCE OVER AT THE TABLE and scatter the fried garlic and remaining peanuts. Sauced in the kitchen the wrapper goes to pulp within minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes