Lumpiang Sariwa (Fresh Spring Rolls)

Ingredients :

Lumpia Filling

  • 2 tbsp. cooking oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1/4 lb. ground pork
  • 1/3 cup water
  • 1 tsp. salt
  • 1 tbsp. patis (fish sauce)
  • 1/4 tsp. pepper
  • 1 medium potato, pared and diced
  • 1/2 cup green beans, French cut
  • 1/2 cup diced singkamas (turnip)
  • 1/2 cup carrots, cut into strips
  • 1/2 cup shredded cabbage
  • 1/4 cup canned chick peas
  • 1/4 lb. shrimps, diced
  • 12-15 small leaf lettuce
  • 1/4 cup skinless, toasted peanuts, chopped coarse
(Cooking Measurements )

Cooking Procedures :

  1. Prepare Lumpia Egg Wrappers and have it ready.
  2. Heat oil over medium heat.  Sauté garlic and onion.  Add pork and stir-fry until it changes color, about 5 minutes.  Add water, cover and simmer for 8-10 minutes.  Season with salt, patis and pepper.
  3. Add potato, stir-fry for 5 minutes.  Add green beans, singkamas, carrots, cabbage, chick peas and shrimps, stirring for 5-10 minutes or until vegetables are cooked but still crisp (don’t overcooked).  Taste and correct the seasonings.  Remove from heat and set aside.  Let it cool to room temperature.
  4. Place a lettuce leaf at the center of a lumpia wrapper, put 2 heaping tablespoon of pork-vegetable mixture along the lettuce leaf.  Sprinkle a teaspoonful of peanut over filling.
  5. Fold the bottom part of the wrapper over the filling.  Wrap one side of wrapper over the filling and roll to the other end to make a neat package/cylinder with top part of lettuce leaf slightly protruding out of open end of roll.
  6. Cover finished roll with waxed paper while doing the rest.
  7. Cut waxed paper into squares slightly bigger than lumpia rolls and wrap each roll individually in waxed paper to keep from drying.
  8. Serve fresh lumpia wrapped.  Let the individuals unwrap rolls themselves just before eating them.
  9. Serve with Lumpiang Sariwa Brown Sauce and minced garlic place in separate bowls.
  10. Makes 12.

If singkamas (turnips) is not available in your area, use sayote (chayote) or water chestnuts as a substitute.

If you’re in the Philippines and have an access of ubod (heart or pith of palm), replace potato, singkamas and carrots with ubod to make Lumpiang Ubod instead.

Check Out More

Panlasang Pinoy


Have You Tried These Other Pinoy Recipes ?

Pork BBQ Mama Sita

Ingredients : 1 lb. pork (pork belly or lean pork), cut thinly salt and pepper, to taste 1 to 2 cups Mama Sita’s Barbecue Marinade 1 tbsp. calamansi concentrate 1 tsp. salt 1/4 tsp. pepper bamboo sticks, for skewer Cooking Procedures : Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time. Place sliced meat in a bowl and season with salt and pepper. Let sits for 30 minutes. Pour in M[...]

BeefCurry

Ingredients : 1 lb. sirloin, sliced thinly into short strips 3 tbsp. butter (or margarine) 1 onion, thinly sliced 2 tbsp. flour 1 to 1-1/2 cup milk 1 tbsp. curry salt and pepper, to taste 1 tbsp. Worcestershire sauce hot fluffy rice Cooking Procedures : In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside. In the same pan, add onions and sauté[...]

Asadong Manok

Ingredients : 2 lb. chicken, cut into serving pieces 1/4 cup vinegar 3 cloves garlic, minced 2 tsp. salt 1/4 tsp. pepper 1 onion, sliced 1 tomatoes, sliced 1/2 tbsp. paprika 1 bay leaf 1 cup water vegetable oil Cooking Procedures : Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes. Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving m[...]

filipino humba

I love Humba Recipe. This Filipino recipe is a popular filipino dish in the Visayas and Mindanao regions of the Philippines, of course that’s based on my knowledge because I used to lived from these two areas. In Luzon region, I know they have a humba version too but don’t know how they call them. Humba is one of the Filipino dishes I prepared during our recent get-together with our friends here in our town. Everyone loved it and ev[...]

Filipino Tinolang Manok

Tinolang Manok and some called them Nilagang Manok is another filipino food dish that I usually cook here in Canada. Tinolang manok recipe is also one of the filipino recipe that is easy to cook. But as a first time immigrant in Canada, buying filipino ingredients like papaya, sayote, chili leaves or malunggay is hard to find specially if you are staying in the rural areas where Asian store is hard to find. But as you got familiar with the place[...]

One Response to “Lumpiang Sariwa (Fresh Spring Rolls)”

Read below or add a comment...

  1. cecille conceppcion says:

    im really looking up for the filipino recipe which can help me to cook foods i want to eat.thanks and more power.

Leave A Comment...

*