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Ingredients
- Serves 14-16 people
For the filling:
2 tbsp vegetable oil
1 large white onion, sliced thinly
4 garlic cloves, minced
1 large sweet potato (about 200g), peeled and julienned
200g heart of palm (Ubod) or bamboo shoots, julienned
1 large carrot (about 200g), peeled and julienned
200g green beans, thinly sliced diagonally
64g dried wood ear mushrooms (Taingang Daga) or black fungus, soaked in hot water for 10 minutes, julienned
200g firm tofu (Tokwa), sliced into 2” sticks measuring ¼ by ¼ by 2inches (0.6 cm × 0.6 cm × 5 cm)
128g mung bean sprouts (Togue), rinsed and drained
1 tbsp soy sauce
30ml oyster sauce
64ml vegetable or chicken stock, or water
½ tsp salt
½ tsp pepper
For the spring onion crepe:
128g corn starch
128g all-purpose flour
2 eggs
256ml water
1 tbsp vegetable oil
32g finely chopped spring onions
5g salt
For the sauce:
64g sugar
32ml soy sauce
256ml water (separate 32ml for slurry)
3 tbsp cornstarch mixed 32ml water to make a slurry
2 tbsp garlic, minced finely
For assembling the dish:
14 Amandine lettuce leaves (Lollo Rosso, or any curly lettuce)
14 stalks fresh coriander, washed and roots removed
64g crushed peanuts (any kind of roasted peanuts can be used)
1 tsp minced garlic
Optional: 14 pcs blanched spring onion leaves
Lumpiang Sariwa (Fresh Vegetable Spring Rolls with Spring Onion Crepe)
One of my favorite Filipino dishes, Lumpiang Sariwa was the only way I would eat vegetables when I was younger. A medley of fresh vegetables is wrapped in a thin spring onion crepe to make a healthy vegetarian spring roll that is both nutritious and delicious. This versatile recipe can be catered to meat lovers as well by adding shrimps, chicken or even pork. Serve with a sweet and savory sauce for an extra punch of flavor
- Easy
- 30 min
- 15 min
- 15 min
- 3 steps
- 32 Ingredients
- Easy
- 3 steps
- 32 Ingredients
- 30 min
- 15 min
- 15 min
Instructions
-
Prepare the filling
- Heat up a wok and add the vegetable oil.
- Stir fry white onions until translucent, then add the garlic to the wok.
- Sauté until fragrant.
- Add the sweet potatoes and heart of palm (Ubod), stir fry until brightly colored and the heart of palm is crisp.
- Add the carrots, green beans, wood ear mushrooms (Taingang Dagga), mung bean sprouts (Togue) and firm tofu (Tokwa). Stir fry until heated through.
- Add soy sauce, oyster sauce, salt and pepper, mix well to combine.
- Deglaze the wok with the vegetable/ chicken stock, or water.
- Simmer until the liquid in the wok has reduced.
- The filling is now ready. Remove from heat and set aside to cool.
-
Prepare the spring onion crepe
- Sift all-purpose flour and corn starch together in a bowl.
- In another bowl, whisk eggs with water and vegetable oil.
- Add the sifted flour to the bowl with the eggs. Add salt. The batter is now ready.
- On the stove, heat up a non-stick pan on medium low heat.
- To the pan, add a few drops of oil and wipe off the excess with a paper towel.
- Pour about 32ml of the batter into the pan and swirl it to coat the pan surface.
- When the top of the crepe dries up and the edges start to peel away from the pan surface, the crepe is cooked.
- Remove the crepe and place it onto a cooling rack or plate to cool.
- Repeat until all the batter is used up.
-
Prepare the sauce
- In a pan, add sugar, soy sauce and 256ml water.
- Bring to a boil, stirring often to ensure the sugar has melted evenly.
- Add the corn starch slurry, mix until well combined.
- Turn off the heat and add the minced garlic.
- The sauce is now ready to be served with the Lumpiang.
-
Wrap the Lumpiang Sariwa
- On a plate, lay a spring onion crepe.
- Place 1 lettuce leaf on the top half of the crepe, with the curly edges sticking out a bit.
- Add about 30g – 50g of filling in the middle of the lettuce leaf.
- Place 1 stalk of coriander over the filling
- Bring both left and right sides to the middle and roll it towards you to form a cylinder with both ends open.
- If you have them, you may tie up each Lumpiang with blanched spring onions around the middle to secure it better.
- Pour the sauce into a dish or bowl.
- Sprinkle the crushed peanuts over the sauce.
Plate and Serve!
Serve the Lumpiang Sariwa with the sauce.
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Ingredients
- Serves 14-16 people
-
For the filling:
2 tbsp vegetable oil
1 large white onion, sliced thinly
4 garlic cloves, minced
1 large sweet potato (about 200g), peeled and julienned
200g heart of palm (Ubod) or bamboo shoots, julienned
1 large carrot (about 200g), peeled and julienned
200g green beans, thinly sliced diagonally
64g dried wood ear mushrooms (Taingang Daga) or black fungus, soaked in hot water for 10 minutes, julienned
200g firm tofu (Tokwa), sliced into 2” sticks measuring ¼ by ¼ by 2inches (0.6 cm × 0.6 cm × 5 cm)
128g mung bean sprouts (Togue), rinsed and drained
1 tbsp soy sauce
30ml oyster sauce
64ml vegetable or chicken stock, or water
½ tsp salt
½ tsp pepper
For the spring onion crepe:
128g corn starch
128g all-purpose flour
2 eggs
256ml water
1 tbsp vegetable oil
32g finely chopped spring onions
5g salt
For the sauce:
64g sugar
32ml soy sauce
256ml water (separate 32ml for slurry)
3 tbsp cornstarch mixed 32ml water to make a slurry
2 tbsp garlic, minced finely
For assembling the dish:
14 Amandine lettuce leaves (Lollo Rosso, or any curly lettuce)
14 stalks fresh coriander, washed and roots removed
64g crushed peanuts (any kind of roasted peanuts can be used)
1 tsp minced garlic
Optional: 14 pcs blanched spring onion leaves
Nutrition
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