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Fresh Filipino Spring Rolls(Lumpia Sariwa)

This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.

4.6

(6)

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Lumpia Rolls CIA/Keith Ferris

  • Total Time

    20 minutes

Ingredients

Makes 8 rolls, enough for 4

3 tablespoons corn, grapeseed, or neutral oil
2 garlic cloves, minced
2 shallots, minced
1 pound pork, chicken, shrimp, or a combination, minced
1/2 cup grated or shredded carrot
1/2 cup shredded Napa or other cabbage
1/2 cup sliced fresh or canned bamboo shoots, drained if canned
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Shaoxing wine or dry sherry
8Lumpia Wrappers
8 green- or red-leaf lettuce leaves
Sweet Garlic Soy Sauce

  1. Step 1

    1. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.

    Step 2

    2. Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces.

The Best Recipes in the Worldby Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbusterThe Best Recipes in the World(Broadway, 2005) and the classic bestsellerHow to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, ofSimple to SpectacularandJean-Georges: Cooking at Home with a Four-Star Chef.Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
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Reviews (6)

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  • This was yummy. Used portobello instead of pork for a vegetarian version and it worked very well. Love the crispness of the lettuce (iceberg) with the creaminess of the crepe and flavour of the filling. Also doubled the sherry but didn’t really taste it. Served with the sweet garlic soy.

    • ritajoyholmberg6443

    • Vancouver, BC, Canada

    • 12/28/2020

  • I like fried lumpia better. My mother in law is Filipina and makes the best lumpia. Love banana lumpia most.

    • territhefrog

    • Texas

    • 7/6/2014

  • This is just one of over 200 or so versions of lumpia. My mother is from Manila, Philippines and she makes lumpia in a completely different way than this. For one, nothing is pre-cooked.

    • Anonymous

    • Huber Heights, OH

    • 7/21/2010

  • Here in the Philippines, there are also versions which call for more components/ "fixings' rather than just the meat and vegetable mix. Some, especially the Chinese-style fresh Lumpia can have with it ground peanuts mixed with sugar, minced garlic, fresh coriander leaves (what we call Wansoy), and deep fried glass noodles mixed with ground nori (gives it some[or a lot of] crunch).

    • Anonymous

    • Manila, Philippines

    • 6/26/2010

  • 这些被称为“新鲜lumpia”来区分rom fried lumpia. Shredded jicama or hearts of palm tastes better and more authentic than bamboo shoots. Wrappers are very delicate. The sweet garlic soy sauce is not thick like caramel, but the same consistency as gravy. Mix soy sauce, brown sugar, water and cornstarch. Cook until thick. Add garlic and chopped peanuts.

    • Anonymous

    • 5/15/2009

  • haves01 - Just wondering if you've tried this, and if so if it tastes like anything your mom makes?

    • Anonymous

    • 5/12/2009

Tags Wrap Sherry Alcohol Beverages Filipino Southeast Asian Asian Pork Meat Chicken Poultry Shrimp Shellfish Seafood Lettuce Leafy Greens Vegetable Cabbage Starter Dinner Dairy Free Nut Free Quick 30 Minutes or Less Saute Cookbooks

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