Lumpiang Sariwa Fresh Lumpia Recipes

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.

LUMPIANG SINGKAMAS RECIPE

Steps:

• Mix all dipping sauce ingredients separately then set aside.
• Heat frying pan then pour-in 2 tbsp Canola cooking oil then sauté onions and garlic.
• Add-in the meat, pepper and salt then cook until meat changes color - about 3 to 5 minutes. Making sure to mash it from time to time to separate the meat.
• Add-in the Carrot, Red bell pepper and Singkamas then mix well and cook for 3 minutes.
• When cooked, remove Lumpia mixture from the frying pan, set aside and let it cool.
• Place the egg roll wrappers on a clean working surface.
• Put about 2 Tablespoonful of the Lumpia mixture on the wrapper with Filled Cheese on the center.
• Fold and roll like an envelope then seal with water.
• Pour remaining Canola oil in a deep frying pan or deep fryer then turn on the heat.
• Fry the Lumpiang Singkamas in batches until the Lumpia wrapper turns brown.
• Remove Lumpia one at a time from the frying pan or deep fryer and place in a large plate with paper towel, this will absorb excess oils of Lumpia.
• Transfer Lumpia in a serving plate then serve with dipping sauce.

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 - FILIPINO FRESH SPRING ROLLS

Steps:

• FILLING
• In a wok or skillet, saute garlic and onion in oil over medium heat until limp. Add the ground pork and cook for 3 minutes stirring constantly to remove lumps. Next, add the tofu and cook for 3 minutes or until edges are lightly golden. Add the prawns and cook until it turns pink all over.
• Add the sweet potato, carrots, and water. Let it cook for another 3 minutes or until the sweet potatoes are just cooked. Add the cabbage and fish sauce. Season with salt and pepper as needed and cook for a few minutes more just until the cabbage is done.
• Transfer to a colander to remove excess liquids if any. Let it cool down a bit. Meanwhile. prepare the wrappers and sauce.
• WRAPPER
• In a bowl, combine all the dry ingredients for the wrapper. Add a quarter of the milk and whisk to make a paste. This is to prevent lumps from forming. Then add the rest of the ingredients while whisking continuously. Run the runny batter into a sieve to have a smoother batter and later smoother wrappers.
• Heat a non-stick crepe pan over low heat. Spray or brush the pan with a little amount of oil. Pour half a cup of batter into the pan and immediately tilt from side to side in a circular motion to cover the bottom with the batter. Cook for 2-3 minutes or until the batter is no longer liquid and no longer sticks to the pan. Do not let it turn brown. You may need to flip it over but as long as the top has also dried out, then no need. Transfer wrapper to a plate and set aside.
• SAUCE
• Now to prepare the sauce. Just combine all the ingredients, except the cornstarch mixture in a saucepan and bring it to a soft boil over medium-low heat. Let it cook for 3 minutes. Add the cornstarch mixture and cook while whisking constantly until the sauce becomes thick,
• ASSEMBLY
• To assemble, place a wrapper on a plate or on a flat surface and place a lettuce leaf on top. Spoon some fillings across the middle half of the wrapper. Fold in the wrapper into the center starting from the bottom and then the sides cover filling.
• Pour some sauce on top of the wrapped Lumpia then sprinkle with chopped peanuts.