Lumpiang Sariwa appetizer consisting heart of palm with various meat and vegetables in a thin egg crêpe
Lumpiang sariwa or ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod (heart of palm) with various meat and vegetables in a thin egg crêpe. It is commonly served fresh (as lumpiang sariwa), but it can also be deep-fried. It originates from the city of Silay in Negros Occidental where an original variant, lumpiang Silay, is still popular. Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod (heart of palm) with various meat and vegetables in a thin egg crêpe. It is commonly served fresh (as lumpiang sariwa), but it can also be deep-fried. It originates from the city of Silay in Negros Occidental where an original variant, lumpiang Silay, is still popular.
Lumpiang Sariwa or Fresh Spring Roll is a Filipino vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad(Unwrapped version of lumpiang sariwa). Modern lumpiang ubod is most commonly served as lumpiang sariwa (fresh lumpia). It is made by julienning heart of palm and carrots into thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, including cabbage, green beans, singkamas (jicama), potatoes, and so on. Meat (pork, beef, or chicken), shrimp, or tofu can also be added. These are sautéed with spices and patis (fish sauce) until the ubod is soft and the meat is thoroughly cooked. Here are Lumpiang Sariwa Ingredients for filling. 2 cups sweet potato cubed. 2 tbsp fish sauce patis. 1 lb cabbage shredded. 1 ½ cup carrots julienned. ½ cup water, ½ cup peanuts crushed. 6 pieces Lettuce leaves. ½ lb pork thinly sliced. 1 pack extra firm tofu sliced in strips. 1 cup shrimp shelled and deveined. 2 cups string beans baguio beans, chopped. 1 medium sized onions chopped. ½ cup cilantro chopped. 3 tbsp garlic minced. 1 pork cube. Ingredients for Wrapper. 1 cup all-purpose flour. 2 pieces raw eggs. 2 tbsp cooking oil. ½ tsp salt. 1½ cups milk. And Ingredients for Sauce. 1 tbsp soy sauce. ½ cup brown sugar. 2 cups water. ½ pork cube. 1 tbsp garlic minced. 2 tbsp corn starch diluted in 4 tbsp water. The lumpia wrapper can be homemade or commercial. It is the thicker variant used for lumpiang sariwa, and not the thin version commonly used in fried versions. It is made by mixing egg, flour, and water into a thin batter. It is poured into a thin pancake on a pan for more or less a minute and then taken out to dry. A small amount of the pre-cooked filling is then laid on a bed of lettuce and wrapped with the lumpia wrapper. It is served drizzled with peanut sauce and garnished with green onions, crushed unsalted peanuts, toasted garlic, and/or crushed chicharon.
Instructions on how to cook Lumpiang Sariwa. 1st step. Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside. 2nd step. Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside. 3rd step. Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan. Cook until the sauce becomes thick. Set aside. 4th step. Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first then roll the sides until the filling is sealed. 5th step. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic. 6th and last step. Serve. Share and Enjoy!
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