Pagkaing Pinoy-Lumpiang Sariwa

Lumpia are pastries of the Philippines and Indonesia similar to (but usually more meaty than) spring rolls. They are a popular Filipino food, and though the process of making Lumpia stems from the Chinese as early as the 16th century, they have grown increasingly Filipino over the years, in taste and in style of preparation. The term lumpia derives from lunpia (Traditional Chinese: pinyin: rùnbǐng; POJ: jūn-piáⁿ, lūn-piáⁿ) in the Hokkien dialect of Chinese. Spelled as loempia, it has also become the generic name for spring roll in Dutch.(From wikipedia)

Here is the lumpiang sariwa recipe shared to me by a Chinese friend. She suggests sprinkling of crushed peanuts to the lumpia after it is dipped in the brown sauce.

Lumpiang Sariwa

1/2 lb. cooked pork, diced
1 small onion, finely chopped
2 cloves garlic,finely chopped
1/2 cup cooked shrimp chopped
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, french style
2 cups shredded cabbage
2 tbsps. cooking oil
18 egg roll wrappers
lettuce leaves

Cooking Directions:

1. Saute garlic and onion in oil until they turn slightly brown.
2. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently.
3. Add carrots, green beans and water. Cook for another 5 minutes.

4. Add cabbage and salt, stir until cabbage is tender.

When all of the vegetables are cooked, put in a dish to cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce or lumpia sauce.

Lumpia Sauce:

Combine in a saucepan, 2/3 cup sugar and one tbsp. cornstarch.
Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture thickened. I experimented by putting one tablespoon of peanut butter.



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