fresh lumpia

Filipino fresh spring rolls with crepe wrapper vegetable filling, and a savory peanut sauce are a tasty and filling snack or light meal. The&#039;re nutritious as they&#039;re delicious!

Lumpiang Sariwa

canola oil

onion,

garlic,

fish sauce

carrots,

potatoes

green beans, ends trimmed and cut into 1/4 inch thick

bean sprouts

sugar

corn starch

water

eggs, beaten

salt

non-stick cooking spray

soy sauce

brown sugar

unsalted peanuts,

peanut butter

green leaf lettuce

Saute onions and garlic

In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

Add fish sauce

Add fish sauce and cook for another 1 to 2 minutes.

Add vegetables

Add carrots, sweet potatoes, and green beans. Stir to combine.

Cook

Lower heat, cover and cook for about 7 to 10 minutes or until tender.

Add mung bean sprouts

Add mung bean sprouts and continue to cook until tender-crisp.

Add sugar

Drain

Remove from pan and drain well in a colander.

Combine cornstarch and water

In a  bowl, combine cornstarch and water. Whisk together until smooth.

Make batter

Add eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.

Heat pan

Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray or lightly brush with oil.

Add batter

Add 1/4 cup batter and gently swirl to cover the bottom of the pan.

Cook crepe

Cook for about 30 to 40 seconds. When edges begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.

Cook for another 10 seconds or until the top is firm and dry.

Remove

Remove the crepe wrapper from the pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.

Place on wax paper

Place a sheet of wax paper between the crepes to keep from sticking together.

Wrapper

Combine sauce ingredients

In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.

Add garlic and peanuts

Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.

Thicken

In a bowl, combine corn starch and the remaining 1/2 cup water. Stir until corn starch is dissolved and mixture is smooth.

Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Continue to cook, whisking regularly, until thickened.

Add peanut butter

Add peanut butter and stir until dissolved and well combined.

Lumpia Sauce

Prepare lettuce leaves

Separate the lettuce leaves and rinse well under cold, running water. Drain well.

Place on crepe wrapper

Lay a wrapper on a flat surface and place a lettuce leaf on top.

Spoon filling

Spoon about 1/2 cup filling across the middle of wrapper and fold sides to cover the filling.

Serve

To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.

Assembly

Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine.&nbsp;

Top 2 fresh lumpia recipes from across the web

The most viewed fresh lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lumpiang Sariwa

Fresh Lumpia (Lumpiang Ubod)

Top 2 fresh lumpia recipes from across the web

The most viewed fresh lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lumpiang Sariwa

Fresh Lumpia (Lumpiang Ubod)

The most viewed fresh lumpia recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine