Lumpiang Sariwa Recipes

LUMPIANG SARIWA (FRESH SPRING ROLLS)

Steps:

• To prepare wrappers: Whisk whole-wheat flour, all-purpose flour and salt in a medium bowl. Make a well in the center and crack eggs into it. Using a whisk, gradually incorporate the flour into the egg. Gradually whisk in water. Cover and let rest for 30 minutes.
• Whisk oil into the batter. Use a piece of oil-soaked paper towel to oil a 9-inch crêpe pan or medium nonstick skillet. Place over medium heat. Using about 1/3 cup batter for each wrapper, ladle batter into the middle of the pan. Immediately tilt and rotate the pan to spread the batter to the edges. Cook until set, about 30 seconds. Loosen the edges with a spatula and carefully flip and cook for another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
• To prepare filling: Heat oil in a large skillet over medium-high heat. Add onion and chopped garlic and cook, stirring often, until lightly browned, about 2 minutes. Add tofu, hearts of palm and carrot; cook, stirring occasionally, for 2 minutes. Add broth, fish sauce (or coconut aminos), granulated sugar, pepper and salt. Place cabbage on top. Cover and cook until the cabbage is tender and the liquid has evaporated, about 8 minutes.
• Meanwhile, prepare sauce: Combine broth, brown sugar, soy sauce and minced garlic in a small saucepan. Bring to a simmer. Whisk in cornstarch mixture and cook, whisking, until thickened, 1 to 2 minutes. Let cool.
• To serve: Top each wrapper with a lettuce leaf and 1/2 cup filling. Roll the wrapper around the filling, tucking in the edges as you roll. Serve with the sauce and fried garlic and peanuts, if desired.

LUMPIANG SARIWA RECIPE

Steps:

• Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth.
• Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
• Add ¼ cup batter. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 30 to 40 seconds.
• When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip and cook the other side of the wrap until top is firm and dry.
• Gently slide it onto a plate when done. Repeat with remaining batter, spray pan with nonstick cooking spray in between to keep the wrap from sticking.
• In a pan over a medium heat, saute onions and garlic.
• Add in carrots and celery. Add ubod and soy sauce.
• Lower heat, cover and cook for about 10 to 15 minutes or until ubod and carrots are tender. Season with salt and pepper to taste.
• Remove from pan and drain off oil and juices.
• Lay down a fresh crepe on a plate.
• Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
• Fold the sides to make a roll. Set aside.
• In a sauce pan over medium heat, put 2-1/2 cups of the water, soy sauce, brown sugar and salt. Mix.
• Stir regularly as the mixture is brought to a boil.
• Add garlic and peanuts when the sugar is dissolves and cook for another 2 to 3 minutes.
• In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
• Whisk vigorously then put corn starch mixture into the pan with soy sauce mixture.
• Stir regularly until the mixture thickens.
• Add peanut butter and stir until it dissolves into the sauce.
• Pour sauce over lumpiang sariwa.
• Serve and enjoy.