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Lumpiang Sariwa Recipe (with Peanut and Sauce)
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Lumpiang sariwa recipe (with peanut and sauce)

Lumpiang sariwa uses fresh lumpia wrappers that are soft, while the other kinds of lumpia use lumpia wrappers that need to be fried. Are you being careful with your health right now? If you are, then this lumpia recipe is the one you need to learn.
Course Side Dish
Cuisine Filipino
Keyword Lumpia, Lumpiang
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 633kcal
Author Joost Nusselder
Cost $3

Ingredients

For the crepe:

  • 1 cup flour
  • 2 eggs beaten
  • 2 cups water
  • pinch of salt
  • peanut oil

For the filling:

  • 200 g pork chopped into small pieces
  • 150 g shrimps shelled and chopped
  • ¼ head cabbage sliced thinly
  • 2 medium carrots sliced thinly
  • 2 cups bamboo shoots sliced
  • ¼ cup chicken stock
  • lettuce leaves
  • 4 cloves garlic minced
  • salt
  • oil

For the peanut sauce:

  • 8 cloves garlic 2 minced and the remaining with skin on
  • 1 cup peanuts crushed
  • 1 tbsp peanut oil
  • cup brown sugar
  • cup soy sauce
  • 1 cup water
  • 3 tbsp cornstarch dissolved in ½ cup water

Instructions

Crepe

  • In a bowl, mix together flour and 1 cup water. Mix thoroughly. Once fully mixed, add salt, beaten eggs, and the remaining water. Mix it well; the end result will be a really runny batter.
  • Heat up a flat bottomed non-stick pan, then brush it with a very little amount of peanut oil. Set heat on low setting.
  • Scoop out ¼ cup of the mixture, then pour evenly on the non-stick pan. Cook for roughly 90-120 seconds. Once the top is firm and dry, starting with the edges, lift the crepe and gently flip it over (this is hard and needs a bit of practice). Once flipped, cook for 15 more seconds. Remove crepe from pan by sliding it out. Do it for the remaining batter and stack them by placing parchment paper in between. Otherwise, they'll stick to each other.

Filling

  • In a pot, add water and salt, and bring it to a boil. Once boiling, add bamboo shoots and cook until tender. Remove bamboo shoots from the pot, then drain and set aside. If you find it smelly, you can boil it multiple times, replacing the water each time.
  • In a wok, heat the oil, then lightly brown the pork pieces.
  • Add garlic and stir-fry for 1 minute.
  • Add bamboo shoots, then stir-fry for 2 minutes.
  • Add carrots, cabbage, and shrimp, and stir-fry for 1 minute.
  • Add chicken stock and simmer in high heat until the liquid dries out.
  • Remove the filling from the wok and place in a colander to drain any liquid. Set aside.

Peanut sauce

  • Place 6 garlic cloves in a saucepan with water. Bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked, remove from saucepan, then remove the skin and mash.
  • In a saucepan, add oil, then sauté the garlic. Once brown, add soy sauce, water, sugar, half of the chopped peanuts, and mashed garlic. Bring to a boil, then simmer.
  • Add cornstarch mixture and cook on low temperature until sauce thickens.

Lumpiang sariwa

  • Lay down crepe in a plate, then place 1 lettuce leaf on top.
  • Add 3-4 spoonfuls of the vegetable mixture, then wrap the crepe carefully.
  • Pour peanut sauce on top, then sprinkle crushed peanuts on top.

Video

Nutrition

Calories: 633kcal