How to cook Lumpiang Sariwa or Fresh Lumpia
Lumpiang Sariwa or Fresh Lumpia, literally means ‘fresh springroll‘, consist of shredded fresh vegetables minced ubod (a palm tree trunk), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. Lumpia Sariwa is not exactly all fresh because the filling is fully cooked although that lone leaf of raw lettuce would probably qualify it for freshness.
Fresh Lumpia or Lumpiang Sariwa’s accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. The preferred size for this Lumpia is to be around 5 inches in diameter and 8-12 inches in length. It’s called Fresh Lumpia or ‘fresh springroll’ because it is not fried as compared to other Pinoy Lumpia.
Lumpiang Sariwa is best eaten right away, before the wrapper dries out or gets soggy.
Lumpiang Sariwa or Fresh Lumpia Ingredients:
- 1 medium sized cabbage (about 1/4 kilo), shredded
- 2 cups baguio beans or string beans, chopped
- 2 cups sweet potato, cubed
- 1 cup shrimp, shelled and deveined
- 1 1/2 cup carrots, julienned
- 1/2 cup water
- 8 pcs Lettuce leaves
- 1/8 kilo pork
- 2 squares tokwa (tofu), sliced in strips
- 1 medium sized onions, chopped
- 1/2 cup cilantro, chopped
- 3 tbsp garlic, minced
- 1 pork cube
- 2 tbsp fish sauce (patis)
- 1/2 cup peanuts, finely crushed (for garnishing)