For those that enjoy Chinese spring rolls, fresh lumpia — a version of spring rolls native to the Phillipines — is a must try. Also known as lumpiang sariwa, fresh lumpia differs from the Chinese spring roll in several ways: it is not fried, the wrapper is more like a crepe, the filling is traditionally made of vegetables, pork and shrimp, and one end is left open after wrapping. The exact filling recipe varies slightly from family to family and from different regions of the Phillipines. Although many ingredients are required, fresh lumpia is fairly easy to cook and assemble.
Things You'll Need
Sift together 1 cup flour and 2 tbsp. cornstarch in a mixing bowl.
Crack and beat the 4 eggs together in a separate bowl, then add into the flour and cornstarch .
Stir in 1 1/2 cups water to create a thin batter.
Lightly grease a non-stick skillet with vegetable oil and place over medium heat.
Pour 1/4 cup of the batter into the hot skillet and move it around quickly so it spreads over the entire bottom of the skillet in an even layer.
Cook the wrapper until it is golden brown on the bottom, the top is dry, and the edges have started to pull back from the sides of the skillet.
Carefully remove the wrapper from the skillet with a large spatula and place on a plate.
Heat 2 tbsp. of vegetable oil in a large skillet or wok over high medium heat.
Saute the onions and garlic in the oil until soft and golden brown, then add the 1/2 lb. of pork strips, flipping frequently until fully cooked through.
Add in the shrimp, carrots, potatoes, garlic, salt and pepper to taste, and stir, cooking until the shrimps are pink and the potatoes and carrots tender.
Add 1 cup of water, and 2 tbsp. fish or oyster sauce, then cover and simmer the ingredients for about five minutes.
Stir in the shredded cabbage and diced celery and simmer for another five minutes before removing the pan from the heat to cool slightly.
Combine 2/3 cup brown sugar, 1/2 cup soy sauce, 3 cups water and 6 tbsp. cornstarch in a saucepan over medium heat.
Stir the mixture continuously until the cornstarch and sugar are fully dissolved.
Bring to just below a boil, then reduce to a simmer for 10 minutes, still stirring constantly. Set aside.
Arranging the Fresh Lumpia
Arrange a piece of lettuce so that it covers the top of the lumpia wrapper
Spoon about 2 tbsp. of the filling on top of the lettuce.
Fold one side of the wrapper over the filling, then fold the bottom up halfway over the first fold.
Finally roll the lumpia wrapper over to the other unfolded sides so that the leaf and filling is fully enclosed. Spoon the sauce over the wrapper and enjoy.
References and ResourcesGlobal Gourmet: Fresh Lumpia
Tested Kitchen: How to Make Fresh Lumpia Wrapper; 2009
Tested Kitchen; How To Make Fresh Lumpia Vegetable Dish; March 2011
Katharses; Fresh Lumpia: Filipino Style Spring Rolls; Kristine, July 2011
Pinoy Bisnes Ideas: How To Make Fresh Lumpia
Tested Kitchen; How to Make Fresh Lumpia Sauce; March 2009
ResourcesPinoy Recipe; Fresh Lumpia Recipe; Dec
Filipino Recipes: Filipino Recipes