Cherry & Dennis Helper Habitat
Filipino Lumpiang Sariwa Vegetable Rolls
菲律賓鮮蔬春卷
Recipe overview
Lumpiang Sariwa is a Filipino fresh roll rather than a fried spring roll: soft homemade crêpes enclose crisp-tender vegetables, tofu and lettuce, finished with sweet garlic sauce and peanuts.
01
Ingredients
Main ingredients
- 120 g Plain flour
- 1 Egg
- 300 g, peeled and julienned Jicama
- 100 g, julienned Carrot
- 150 g, shredded Cabbage
- 100 g, thinly sliced Green beans
- 200 g, cut into 1 cm dice Firm tofu
- 80 g, sliced Onion
- 8 Lettuce leaves
- 40 g Roasted crushed peanuts
Wrapper mixture
- 20 g cornflour for wrappers
- 300 ml water for wrappers
- 3 tsp oil: 1 tsp in batter and 2 tsp for brushing pan
Filling seasoning
- 1 tbsp cooking oil for filling
- 1 tbsp soy sauce for filling
- 1/4 tsp ground white pepper
- 60 ml water for filling
- 2 cloves minced garlic for filling
Sweet garlic sauce
- 80 g brown sugar
- 2 tbsp soy sauce for sauce
- 2 cloves minced garlic for sauce
- 260 ml water for sauce
- 25 g cornflour for sauce
- 40 ml water for slurry
02
Tools
- Large mixing bowl and whisk
- Fine sieve
- 20 cm non-stick frying pan
- Wok and spatula
- Small saucepan
- Knife and board
- Measuring jug and spoons
- Clean wide plate
03
Steps
Step 1
Mix and rest the crêpe batter
Whisk 120 g flour, 20 g cornflour, one egg and 300 ml water until no dry flour remains, add 1 tsp oil, strain and rest for 15 minutes.
Step 2
Cut the vegetables and tofu
Julienne jicama, carrot and cabbage, thinly slice the green beans and dice firm tofu into 1 cm pieces; wash the lettuce and drain it completely.
Step 3
Mix the sauce components
Stir 80 g brown sugar, 2 tbsp soy sauce and 260 ml water together; separately mix 25 g cornflour with 40 ml water into a smooth slurry.
Step 4
Cook the fresh wrappers
Brush the pan with the remaining 2 tsp wrapper oil, add about 60 ml batter at a time over medium-low heat and swirl; lift when dry on top to make eight soft crêpes.
Step 5
Sauté garlic and onion
Heat 1 tbsp oil in a wok and cook the onion with half the garlic over medium heat for about 1 minute until softened and fragrant but not browned.
Step 6
Cook the firm vegetables first
Add the jicama, carrot and 60 ml water, then stir-fry for 3 minutes so the vegetables begin to soften while retaining a light crunch.
Step 7
Add tofu and tender vegetables
Add the green beans, cabbage and tofu, then toss gently for 4 to 5 minutes without crushing the tofu until excess moisture has evaporated.
Step 8
Season and cool the filling
Add 1 tbsp soy sauce and white pepper, toss and taste; spread the filling on a clean wide plate until it stops steaming so it will not soften the wrappers.
Step 9
Cook the sweet garlic sauce
Bring the brown-sugar soy mixture to a boil, add the remaining garlic, then whisk in the slurry and simmer for 1 minute until it lightly coats a spoon.
Step 10
Layer lettuce and filling
Lay one dry lettuce leaf in the centre of each crêpe, add about 100 g cooled filling and leave clear borders at both sides and the edge nearest you.
Step 11
Fold the fresh rolls
Fold the near edge over the filling, tuck both sides inward and roll firmly; set each roll seam-side down and make all eight similar in size.
Step 12
Sauce and garnish
Serve two rolls per person, spoon over warm sweet garlic sauce and scatter with roasted peanuts; serve immediately before the wrappers become soggy.
Common mistakes
- Skipping the batter rest or straining leaves flour lumps and wrappers that tear easily.
- Leaving the filling wet makes the assembled fresh wrappers soggy and prone to splitting.
- Wrapping while the filling still steams wilts the lettuce and traps damaging moisture.
- Failing to whisk after adding the slurry leaves pale cornflour lumps in the sweet sauce.
Tips
Stir the batter gently before each crêpe so settled starch is redistributed without creating many bubbles.
Cut the vegetables to similar thickness so they cook together yet retain a light crunch.
Spoon on sauce only at serving time; when preparing ahead, store rolls and sauce separately.
