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Lumpiang Sariwa

Lumpiang sariwa are fresh spring rolls, normally made of finely chopped ubod (heart of palm), precooked meat, peanut, and turnip, topped with lettuce and wrapped in a thin pancake. Lumpia are usually served with a garlic-flavored sauce. Recipe Serving: Serves 4–6

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Pancake:
  • 1 cup (120 g) flour
  • 1/3 cup (42 g) tapioca starch
  • 1 egg, beaten
  • 1/2 tsp (5 ml) salt
  • 2 3/4 cup (650 ml) water
Filling:
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 Tbsp (30 ml) cooking oil
  • 9 oz (255 g) beef, boiled and diced
  • 7 oz (200 g) shrimp, cooked and chopped
  • 3 oz (85 g) chicken, cooked and chopped
  • 10 oz (300 g) carrots, julienned
  • 2 oz (60 g) long beans, sliced
  • 5 oz (150 g) cabbage, shredded
  • Lettuce leaves
  • A little water

Directions

    Pancakes:
  1. Combine egg and water.
  2. Add dry ingredients. Stir well, but do not overmix.
  3. Heat a very lightly oiled griddle or frying pan.
  4. Pour 1/3 cup (80 ml) of batter into pan and tilt to make a thin, round, even layer of batter.
  5. Cook until set and dry, then flip and cook other side for about 1 minute.
  6. Repeat until all batter is used.
  7. Filling:
  8. Heat oil in a heavy frying pan. Add onion and garlic. Sauté until translucent.
  9. Add meats and sauté for about 5 minutes.
  10. Add carrots, long beans, and water. Simmer for 5 minutes.
  11. Add cabbage and salt. Cook, stirring, until cabbage is cooked through. Remove filling from heat and cool to room temperature.
  12. Assembly:
  13. To assemble, top a pancake with a lettuce leaf. Add filling to taste and roll up, folding in both sides.
  14. Serve immediately.