Lumpiang Sariwa (Fresh Roll)

These Lumpiang Sariwa or Fresh Rolls are made of meat and vegetables wrapped in a homemade wrapper, drizzled with sweet and garlicky sauce, and topped with chopped peanuts. Some calls it Lumpiang Ubod, also known as heart of palm spring rolls but only if it was made from the ubod itself. Ubod or heart of palm spring is very hard to find nowadays. To make this delicious appetizer easier to prepare, sweet potato yam and or singkamas (Jicama) can be used as alternative for ubod. The wrapper is made of thin egg crepe-like batter. So everything on this recipe unlike other recipe rolls are made from scratch and served fresh that's why it's called Fresh Lumpia.

The key to Lumpiang Sariwa is actually on the sauce. Without it, the lumpia is useless so you need a good sauce recipe which I provided here. It's lightly sweetened, somewhat salty, it is thick and garlicky. For this sauce, I used tapioca starch as a thickener. But you can use cornstarch if it is not available. Why did I use tapioca starch? Because it gives it a nice and smooth consistency and can you believe the leftover sauce doesn't harden at all unlike when cornstarch is used? Yes, use tapioca starch if you can. It is better.  This sauce is super easy to make and perfect for this Fresh Lumpia. The lettuce is added when wrapping to give it a nice presentation but if I will be asked, I would like the lettuce chopped inside. The more lettuce the better.

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Lumpiang Sariwa Recipe

Ingredients:

• 1/2 lb pork (belly, butt or shoulder), cut into thin strips
• 1/2 cup sweet potato, strips
• 1 cup bean sprouts (togue) 
• 1/2 cup green beans (Baguio beans), sliced diagonally 
• 1/2 cup carrots, julienned
• 1/4 cup cilantro
• 3/4 cup extra firm tofu, sliced into thin strips
• 4 cloves garlic, chopped
• 1 small onion, chopped
• fish sauce to taste
• lettuce leaves
• ground or crushed peanuts for garnishing

Lumpia Wrapper

• 2 large eggs
• 1 cup water
• 2 1/2 tbsp vegetable oil 
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt

​Sauce:

• 1 2/3 cups water + 1/3 cup, divided
• 1/2 cup brown sugar
• 2 tbsp soy sauce
• 1/4 cup tapioca starch or cornstarch
• 3-4  cloves garlic, chopped

Procedure:
Filling:

• In a medium wok, heat cooking oil. Saute' garlic and cook until fragrant. Add onion and cook until soft.
• Add pork . Cook until color turn brown, stirring occasionally. Add fish sauce and cook until pork is tender.
• Add potato yam. Cook for about 1 minute then add green beans and carrots. Stir and cook for about 2 minutes. 
• Add tofu and cook for additional 2 minutes then add mung beans and cilantro. Stir and season with ground pepper. Cook for about 1 minute. Remove from heat and set aside.

Wrapper:

• In a medium bowl, Whisk eggs. Add water and oil. Whisk or beat until combined.
• Add flour, cornstarch and salt. Whisk or beat until mixture is well incorporated. Strain mixture through a sieve to make a smooth batter.
• Prepare a pan lightly greased with oil. 
• Pour about 1/3 cup mixture in the middle. Lift the pan while pouring and swirl the pan to spread the batter thinly and evenly. Cook over low heat until mixture is dry, about 2 minutes. 

Sauce: 

• Dissolve tapioca starch in 1/3 cup water. Set aside.
• In a medium sauce pan, stir together the water and sugar. Simmer over low heat. 
• Add soy sauce and dissolved starch.  Stir constantly until mixture starts to thicken. 
• Add garlic and continue stirring until thick. Remove from heat.

Wrapping:

• Lay lumpia wrapper on a plate. Add filling and place 1 lettuce on top. Roll to wrap the filling.
• Serve on a plate and drizzle lumpia sauce and garnish with chopped peanuts.
• Enjoy! 

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