The current theme of the 20th edition of Lasang Pinoy blogging event is called binalot or 'wrapped-up'. Mita of The Unofficial Cook, who is hosting it this time, announced this blogfest a few weeks ago. I already knew what I was going to make and dutifully called my mother and aunt at the weekend to get the recipe right. This is my very first time to make Lumpiang Sariwa so please give me some slack if you think it looks a bit far off from the traditional.
Lumpiang Sariwa literally means 'fresh springroll'. Well it's not exactly all fresh because the filling is fully cooked although that lone leaf of raw lettuce would probably qualify it for freshness. I guess it's called 'fresh' as opposed to the usual fried lumpia. The traditional wrapper for this is the same one that you use for the fried lumpias. But in the recent years it became more crepe-like in size, taste and texture.
The recipe is a medley of my family's and my sister-in-law, Ate Eva, in Toronto. And I just remembered (it's been years since I ate one of these) as I was taking a bite that I really don't like camotes or potatoes in it. I much prefer it with just veggies and whatever meat is included. I also found the wrapper quite rich so next time I'm gonna reduce the eggs and probably add a little salt to make it more savoury. The sauce or paalat reminded me that fresh minced garlic is preferred over crispy fried ones. Well, like most first time attempt of mine these are just a few from a litany of changes I plan to make next time I make it besides the fact that I should really make the size of the lumpia smaller.
Lumpiang Sariwa
(Fresh Springrolls)
*Filling:
100 g pork belly - thinly sliced
200 g shirmps or prawns - roughly chopped
2 cups julienned sweet potatoes
3 cups shredded cabbage
2 cups shredded green beans (bitchuelas)
1 cup shredded water chestnut (apulid)
1 cup julienned carrots
1 cup bean sprouts
1/2 cup stock
2 Tbsp oyster sauce
1/2 Tbsp minced garlic
1 medium onion - sliced
1/2 tsp salt
2 Tbsp oil
- Put sliced pork in a pot and add salt and just enough water to cover it.
- Bring to a boil then simmer until all the water evaporates. As soon as it starts sizzling add the oil and fry the pork until golden brown. Set aside.
- Saute garlic and onion until the onion is translucent.
- Stir in the shrimps and cook for 2 minutes.
- Pour in the stock. Add the oyster sauce. Bring to boil.
- Add the sweet potatoes; cover and cook for 2 minutes on medium heat.
- Add the carrots, beans and water chestnuts. Cook under cover for another 2 minutes.
- Add the bean sprouts and cabbage. Cover and cook for another 2 minutes.
- Remove from heat. Cool and drain in a colander for several hours. Reserve drained liquid.
*Wrapper:
3 eggs - beaten
1 1/2 cups water
2 Tbsp melted butter
1 1/4 cups flour
- Mix eggs, water, and butter.
- Add flour and beat until smooth and lump-free.
- Gently heat a 10-inch wide non-stick pan (a crepe pan would be best). Brush it with a little butter.
- Once hot enough pour in 1/3 cup of the batter. Swirl quickly to cover the bottom of the pan completely.
- Cook on low heat until the edges start to peel off the pan. Turn over and cook for a few seconds more. Dish up and repeat.
*Sauce (Paalat)
stock
1/2 cup brown sugar
2 Tbsp dark soy sauce
1 tsp salt
2 Tbsp cornstarch
3 Tbsp water
- Dissolve the cornstarch in the water. Set aside.
- Take the liquid drained from the filling and add enough stock to make up 2 cups.
- Put this in a saucepan and add brown sugar, soy sauce, and salt. Bring to boil.
- Add the cornstarch mixture and bring to boil again. Remove from heat.
*To serve:
2 Tbsp minced garlic
roughly ground roasted peanuts
fresh lettuce leaves
Serve with the minced garlic, ground peanuts and the paalat sauce.
