Summer is almost here so I thought of putting together something colorful and satisfying for the 3Ps: picnics, potlucks, and parties. I didn’t have to look hard enough to realize I should make a Lumpiang Sariwa recipe.
Lumpiang Sariwa is the fresh version of the popular fried Lumpia. Don’t be mistaken though, Fresh Lumpia is traditionally called “fresh” not because it’s a raw dish but because it’s not fried like its counterpart.
Traditionally,Lumpiang Sariwa has three parts – filling, wrapper, and sauce. The filling has all kinds of colorful vegetables cut into small pieces. The filling usually has pieces of fried pork or shrimp but you could easily replace them with fried tofu or tempeh. The wrapper is a simple thin crepe. The sauce is a thick sweet-savory cream. Assembled together, they make one delicious Fresh Lumpia that is a party in your mouth.
Growing up, I used to devour Fresh Lumpia wherever available. And in the Philippines, it’s everywhere. You could find Fresh Lumpia not just at parties but also at neighborhood eateries, even on the streets as a street food snack. The demand for it is high and with good reason -it’s delicious!
- For the Filling:
- 3 tablespoons canola oil
- 3 garlic cloves, peeled, crushed, and minced
- 1 yellow onion, peeled and chopped
- 1 cup thinly sliced green beans, ends discarded
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1 cup chickpeas from can (save the brine)
- 1 cup diced jicama
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced sweet potatoes
- 1 cup diced extra firm tofu
- 15-20 pieces lettuce leaves, washed and thoroughly dried
- few pinches sea salt
- 2-4 tablespoons organic brown sugar
- 2-3 tablespoons crushed peanuts for garnish (optional)
- For the Sauce:
- 2 cups water
- ¼ - ½ cup soy sauce (depending on the sodium level)
- ¼ cup organic brown sugar
- 4 tablespoons potato starch, dissolved and mixed in ¼ cup of water
- 3 garlic cloves,peeled, crushed, and minced (optional)
- For the Wrapper/Crepe:
- ½ cup unbleached flour
- 1 cup non-dairy milk
- ½ cup chickpea brine
- 1 teaspoon canola oil
- 1 package ready-to-use Vietnamese rice paper as alternative to flour crepes and for a gluten-free option (optional).
- Heat a medium pan over medium heat and saute onions and garlic with oil until onions have turned translucent.
- Add potatoes and sweet potatoes and cook until they have softened. Add a little bit of water if needed to deglaze the pan.
- Meanwhile, fry tofu on a separate pan over high heat until golden brown.
- Once potatoes are tender, add carrots and jicama and cook until they have softened.
- Add green beans, chickpeas, and bean sprouts.
- Place fried tofu to the filling. Thoroughly mix and cook for another 5 minutes.
- Season with salt and brown sugar.
- Turn off heat and set aside.
- Pour water to a small sauce pan or pot and heat over low to medium heat.
- Pour soy sauce and brown sugar. Add more soy sauce or brown sugar to taste.
- Mix potato starch mixture/slurry and keep mixing until creamy.
- Add garlic and cook for another 2-3 minutes. (optional)
- Turn off heat and set aside.
- Using a bowl, whisk together flour, milk, and chickpea brine.
- Heat a nonstick pan over low heat. Once hot enough, pour a little bit of oil.
- Turn down heat to low heat and lift up pan away from the heat. Pour a thin layer of batter and immediately swirl pan around to create a thin crepe.
- Put down pan and cook for 3-5 minutes or until crepe is no longer sticking to the pan.
- Using a thin metal spatula or ladle, flip crepe to cook the other side.
- Repeat steps to make multiple crepes.
- Alternatively, you could go with ready-to-use Vietnamese rice paper for a gluten-free option.
- Place lettuce on the middle of the wrapper and place a spoonful of filling on top of the lettuce.
- Roll wrapper from one side to the other. Halfway into it, fold the lower part then continue rolling. The top part should be where the lettuce leaves are sticking out.
- Repeat steps until everything is rolled.
- Top rolls with sauce and crushed peanuts.
- Serve immediately.
To easily pour the batter to the pan, use a container with a spout.
To absorb oil from the crepe, you may use a paper towel.
For a gluten-free option, use Vietnamese rice paper. You could buy rice paper at major supermarkets and Asian grocery stores. For instructions on how to assemble with rice paper, see the video recipe.
You could also enjoy the filling and the sauce "naked" with no wrapper.
Serve sauce on the side if guests are not eating right away.
Fresh Lumpia is typically not a finger food. A fork is used to break apart and eat this beautifully presented dish.
Please don’t let the long recipe intimidate you. Everything is simple -from the ingredients to the seasoning down to the overall process.
I have to admit, it does take time. But like the Pandesal, the Fresh Lumpia is oh so worth the time. Especially for the summer.