📝 About This Recipe
A celebrated staple of Filipino festivities, Lumpiang Sariwa is a vibrant medley of sautéed vegetables wrapped in a delicate, homemade egg crepe. Unlike its fried counterparts, this 'fresh' spring roll emphasizes the natural crunch of hearts of palm and jicama, elevated by a signature sweet-and-salty garlic peanut sauce. It is a sophisticated, nutrient-dense masterpiece that perfectly balances earthy textures with a rich, savory glaze.
🥗 Ingredients
The Vegetable Filling
- 3 cups Ubub (Hearts of Palm) or Jicama (julienned into thin matchsticks)
- 1 cup Carrots (julienned)
- 1 cup Green Beans (thinly sliced diagonally)
- 2 cups Cabbage (shredded)
- 1 block Firm Tofu (cut into small cubes and lightly fried)
- 1/2 lb Shrimp (peeled, deveined, and chopped)
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 2 tablespoons Fish Sauce (Patis) (to taste)
The Homemade Crepe Wrappers
- 1 cup All-purpose Flour
- 1/4 cup Cornstarch (for a smoother texture)
- 2 large Eggs (beaten)
- 1.5 cups Water (or milk for a richer crepe)
- 2 tablespoons Vegetable Oil (plus extra for greasing the pan)
The Sweet Peanut Sauce
- 1/4 cup Soy Sauce
- 1/2 cup Brown Sugar (packed)
- 2 cups Beef or Chicken Broth
- 1/4 cup Peanut Butter (creamy style)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup water)
- 5 cloves Garlic (pounded into a paste)
Assembly and Garnish
- 1 head Green Leaf Lettuce (washed and dried)
- 1/2 cup Roasted Peanuts (crushed)
- 2 tablespoons Fresh Garlic (minced very finely)
👨🍳 Instructions
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1
Prepare the filling: In a large wok or skillet, heat oil over medium heat. Sauté the onion and minced garlic until fragrant and translucent.
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2
Add the chopped shrimp and cook until they turn pink. Incorporate the fried tofu cubes and stir for 2 minutes.
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3
Add the hearts of palm (or jicama), carrots, and green beans. Sauté for 5-7 minutes until the vegetables are tender but still retain a slight crunch.
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4
Fold in the shredded cabbage and season with fish sauce and black pepper. Cook for another 2 minutes, then transfer to a colander to drain all excess liquid. This prevents the rolls from becoming soggy.
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5
Make the wrappers: In a bowl, whisk together flour, cornstarch, eggs, water, and oil until the batter is completely smooth with no lumps.
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6
Lightly grease a non-stick 8-inch pan with oil and set to low-medium heat. Pour about 1/4 cup of batter, swirling the pan to create a thin, even circle.
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7
Cook for 45-60 seconds until the edges lift easily. Flip gently and cook the other side for 10 seconds. Repeat until all batter is used, stacking wrappers with wax paper in between.
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8
Prepare the sauce: In a small saucepan, combine broth, soy sauce, and brown sugar. Bring to a gentle boil.
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9
Whisk in the peanut butter until fully incorporated. Slowly pour in the cornstarch slurry while whisking constantly until the sauce thickens to a gravy-like consistency.
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10
Stir in half of the pounded garlic paste for depth, then remove from heat and let cool slightly.
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11
Assembly: Lay a crepe wrapper flat. Place a piece of lettuce in the center, allowing the curly edge to peek out from the top.
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12
Spoon 2-3 tablespoons of the vegetable filling onto the lettuce. Fold the bottom of the wrapper up, then roll tightly from one side to the other.
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13
To serve, drizzle a generous amount of the peanut sauce over the roll. Garnish with a sprinkle of crushed peanuts and a tiny bit of fresh minced garlic.
💡 Chef's Tips
Drain the vegetable filling thoroughly in a colander for at least 15 minutes to ensure the wrappers don't tear. For the smoothest crepe batter, pass it through a fine-mesh strainer before cooking. If you cannot find fresh hearts of palm (ubod), a combination of jicama and bamboo shoots works beautifully as a substitute. Adjust the sweetness of the sauce by adding more or less brown sugar according to your preference. Keep the crepes covered with a damp cloth while assembling to prevent them from drying out and becoming brittle.
🍽️ Serving Suggestions
Serve with a side of extra peanut sauce and fresh minced garlic for those who love a pungent kick. Pairs wonderfully with a cold glass of Sago't Gulaman (Filipino brown sugar pearl drink). Serve alongside Pancit Bihon (Rice Noodles) for a complete Filipino merienda feast. For a protein boost, add strips of boiled pork belly or chicken breast to the vegetable filling.