Lumpia is the Filipino food version of the Chinese spring roll in regards to size and shape. It also makes use of different vegetables. Filipino spring rolls are a must-try snack served with a sweet and savory dipping sauce.
In the Philippines, there are other varieties of lumpia aside from this lumpiang sariwa recipe.
INGREDIENTS
For the crepe:
1 cup flour
2 eggs beaten
2 cups water
pinch of salt
peanut oil
For the filling:
200 g pork chopped into small pieces
150 g shrimps shelled and chopped
¼ head cabbage sliced thinly
2 medium carrots sliced thinly
2 cups bamboo shoots sliced
¼ cup chicken stock
lettuce leaves
4 cloves garlic minced
salt
oil
For the peanut sauce:
8 cloves garlic 2 minced and the remaining with skin on
1 cup peanuts crushed
1 tbsp peanut oil
⅓ cup brown sugar
⅓ cup soy sauce
1 cup water
3 tbsp cornstarch dissolved in ½ cup water
INSTRUCTIONS
Crepe
In a bowl, mix together flour and 1 cup water. Mix thoroughly. Once fully mixed, add salt, beaten eggs, and the remaining water. Mix it well; the end result will be a really runny batter.
Heat up a flat bottomed non-stick pan, then brush it with a very little amount of peanut oil. Set heat on low setting.
Scoop out ¼ cup of the mixture, then pour evenly on the non-stick pan. Cook for roughly 90-120 seconds. Once the top is firm and dry, starting with the edges, lift the crepe and gently flip it over (this is hard and needs a bit of practice). Once flipped, cook for 15 more seconds. Remove crepe from pan by sliding it out. Do it for the remaining batter and stack them by placing parchment paper in between. Otherwise, they'll stick to each other.
Filling
In a pot, add water and salt, and bring it to a boil. Once boiling, add bamboo shoots and cook until tender. Remove bamboo shoots from the pot, then drain and set aside. If you find it smelly, you can boil it multiple times, replacing the water each time.
In a wok, heat the oil, then lightly brown the pork pieces.
Add garlic and stir-fry for 1 minute.
Add bamboo shoots, then stir-fry for 2 minutes.
Add carrots, cabbage, and shrimp, and stir-fry for 1 minute.
Add chicken stock and simmer in high heat until the liquid dries out.
Remove the filling from the wok and place in a colander to drain any liquid. Set aside.
Peanut sauce
Place 6 garlic cloves in a saucepan with water. Bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked, remove from saucepan, then remove the skin and mash.
In a saucepan, add oil, then sauté the garlic. Once brown, add soy sauce, water, sugar, half of the chopped peanuts, and mashed garlic. Bring to a boil, then simmer.
Add cornstarch mixture and cook on low temperature until sauce thickens.
Lumpiang sariwa
Lay down crepe in a plate, then place 1 lettuce leaf on top.
Add 3-4 spoonfuls of the vegetable mixture, then wrap the crepe carefully.
Pour peanut sauce on top, then sprinkle crushed peanuts on top.
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