Lumpiang Sariwa (Fresh Vegetable Spring Roll)

imageLumpiang Sariwa literally means fresh egg roll and is the Filipino equivalent of the Vietnamese or Thai spring rolls. The filling is largely made of fresh or lightly cooked vegetables, although some versions include pork and shrimp. If I had my way, I’d call this dish a crêpe rather than a spring roll because the wrapper used in lumpiang sariwa is akin to the French crêpe. It is served with a sweet brown sauce and topped with ground peanuts and minced garlic. Lumpiang sariwa is consumed as a snack (merienda), although it can also be served as an appetizer or a substitute for salad.

At times, this dish is served without the crêpe or wrapper and is aptly referred to as lumpiang hubad, literally, naked spring roll.

"Naked" Lumpia

“Naked” Lumpia

INGREDIENTS

1/2 pack (7 oz) firm tofu, cut into thin strips

1 cup green beans, cut into 1-inch diagonal pieces

1 cup sweet potato, sliced into tiny cubes

1/4 small cabbage, thinly sliced

1 cup carrots, julienned

1/4 cup ground peanuts

1 small onion, chopped

1/2 cup fresh cilantro, chopped

6-8 cloves garlic, minced

4 -6 single lettuce leaves

1 tbsp fish sauce

2  cups water

1/2 cup all-purpose flour

2 eggs

2 tbsp Olive oil

1 cup low-fat milk

Salt to taste

1 tbsp soy sauce

1/3 cup brown sugar

2 tbsps corn starch, diluted in 4 tbsps water

1 1/2 cup vegetable broth

1 tbsp butter

DIRECTIONS

Start with the filling: In a large wok or pan, heat Olive oil in medium-high heat.  Saute 2/3 of the garlic until golden brown.  Add the onions and cook until tender. Add vegetable broth.  Bring to a boil.  Add sweet potatoes and cook until they become soft.  Add tofu and cook for about 3 minutes.  Add the cilantro, carrots and green beans. Add the cabbage and cook for another 5 minutes.  Add fish sauce, stirring the mixture.  Remove filling from heat, drain remaining liquid and set aside. Sauce: Bring 2 cups water to a boil. Add brown sugar. Add salt and soy sauce and mix well.  Add in corn starch and continue cooking until sauce thickens.  Remove from heat and set aside. Wrapper: In a large bowl, beat the eggs, adding milk while beating. Add salt and flour, mixing thoroughly.  Add 1 tbsp Olive oil. Melt butter in a frying pan on medium-high heat.  Pour about half a cup of the egg mixture into the pan to form a thin pancake.  Cook until the top of the pancake is dry.  Remove from heat and set aside.  Continue with the same process to make additional pancakes/wrappers.  To make the spring rolls, place a pancake on a plate, adding a lettuce leaf to the top portion of the pancake.  Add desired amount of the filling to the center of the pancake.  Fold up the bottom of the pancake and fold in both sides of the pancake to form your  spring roll.  To serve, pour the warm sauce over the spring roll and top with ground peanuts and the minced garlic.

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