Green Beans
Carrots
Celery
Jicama or Singkamas
Chickpeas or Garbanzos
Cabbage
Chicken Broth
Lumpia Sauce
IN THE PANTRY:
Garlic
Onion
Salt
Ground Pepper
Cooking Oil
INGREDIENTS
1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces
3 tablespoons Salt
Lumpia Sauce
Fresh Lumpia
Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let
the veggies cook for 3 more minutes.
Add the rest of the veggies, except the cabbage and the rest of the broth, then season with
salt and pepper.
Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage.
Strain, then set aside while you prepare the wrapper and cook the sauce.
To assemble, lay the lumpia wrapper, put a piece of the loose leaf lettuce on top, add 3
tablespoon cooked vegetables and wrap with part of the lettuce sticking out.
To serve, the sauce goes on top of the lumpia, then topped with ground peanuts.
BENG'S TIPS
Buy the curly leaf lettuce instead of the regular loose leaf lettuce if you could find them.
They are more appealing especially if you are to serve this as a party dish.
Do not overcook the vegetables, the singkamas and celery should still be crunchy however, the carrots and sweet potatoes are cooked a little bit more.
The cooked vegetables should be thoroughly strained before wrapping so it does not soak
the wrapper.
Wrap the individual Lumpiang Sariwa on wax paper to keep it fresh. Refrigerate if you are
not to eat them right away, then microwave before serving.
Peanuts
IN THE PANTRY:
Garlic
Soy Sauce
Salt
Ground Pepper
Sugar
INGREDIENTS
1 Mix all the ingredients together, excluding the peanuts and garlic.
2 Cook over medium heat until thick.
3 Remove from heat, then add the minced garlic.
4 Serve with ground peanuts over any fresh lumpia.
BENG'S TIPS
Adding a tablespoon of peanut butter on the sauce gives a more peanut-flavored sauce
and saves you on adding a lot of ground peanuts.
Not all people like the fresh garlic taste (and garlic breath) so it is a good idea to serve
the minced garlic on the side instead of adding in the sauce.
Fresh Garlic tends to go rancid, so only add them to the sauce that will be served within
the day.
I like using Tapioca Starch instead of cornstarch because the sauce retains its spreading
consistency, whereas the cornstarch tends to make the sauce lumpy and paste-like once
it cools down.
Lumpiang Sariwa
Serves 10
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Nutrition Facts
Serving Size
264g
Servings
10
Amount Per Serving
Calories 194
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg
11%
Sodium 202mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
12%
Sugars 14g
Protein 8g
Vitamin A
44%
Vitamin C
13%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
1. FILLING
2. 1 Cup chicken
3. 1/2 Cup Shrimp
4. 1 Medium size onion
5. 3 cloves of garlic
6. 1 Bunch of lettuce
7. 1 Cup carrots, thin strip
8. 1 Cup green beans, cut diagonally
9. 1 Cup jicama (singkamas) , thin strip
10. 1 Cup heart of palm (ubod ng niyog) thin strip
11. 1 Tablespoon sugar
12. Cooking oil
13. Salt and pepper
14. SAUCE
15. 2 Cups water
Instructions
1. FILLING
2. Heat oil in a frying pan, saute the garlic and onions.
3. Add the chicken strips. Cook for 3 minutes or until tender.
4. Add shrimps and simmer for a few minutes or shrimps turn pink.
5. Add vegetables and stir-fry for about 5 to 10 minutes,
6. Season with salt, pepper and sugar, simmer for another minute.
Notes
1. To serve ;
2. On a plate, place one piece of wrapper.
3. Place a lettuce leaf in the center of a wrapper.
4. Add 2 tablespoon of filling and place over the lettuce leaf.
5. Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side
6. Pour the sauce over the wrapped and garnish with minced garlic in water.
Cooking Tips
1. Do not overcooked the vegetables.
2. Use non-stick pan in making wrappers.
By pinoyhapagkainan