Pro Tips
**Chef's Tips & Troubleshooting:**
- Roll the filling tightly — loose rolls fall apart during frying.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
- Fry at medium-high heat for golden color without burning.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Lumpiang Sariwa
Lumpiang Sariwa is made with vegetable filling, from-scratch crepe wrappers, and a sweet and savory sauce. These Filipino fresh spring rolls are a nutritious and tasty snack, side dish, or meal-in-itself.
Instructions
- Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.
- Add fish sauce and cook for another 1 to 2 minutes.
- Mix in carrots, sweet potatoes, and green beans. Stir to combine.
- Lower heat, cover and cook for about 7 to 10 minutes or until tender.
- Toss in mung bean sprouts and Keep cooking until tender-crisp.
- Add sugar and stir to distribute.
- Take them out of the pan and Drain it well in a colander.
- Mix cornstarch and water. Whisk together until smooth.
- Mix in eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.
- Set a 9-inch nonstick pan on low heat. Lightly spray surface of pan with nonstick cooking spray or lightly brush with oil.
- Toss in ¼ cup batter and gently swirl to cover the bottom of the pan.
- Heat 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.
- Take off 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 a sheet of wax paper between the crepes to keep from sticking together.
- In a saucepot on medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring it to a boil. stirring them around, until sugar is dissolved.
- Toss in garlic and peanuts. Keep cooking for about 2 to 3 minutes.
- Mix corn starch and the remaining ½ cup water. Stir until corn starch is dissolved and mixture is smooth.
- Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Keep cooking, whisking regularly, until thickened.
- Add peanut butter and stir until dissolved and well combined.
- Separate the lettuce leaves and rinse well under cold, running water. Drain it well.
- Lay a wrapper on a flat surface and place a lettuce leaf on top.
- Spoon about ½ cup filling across the middle of wrapper and fold sides to cover the filling.
- To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.
- If using togue bought from wet markets, blanch first in boiling water for 1 to 2 minutes to eliminate the bitter taste.
- Use a non-stick skillet to make the crepe wrappers. Separate them with wax or parchment paper to prevent them from sticking together.
- Drain the filling mixture well after cooking, as the excess moisture might tear the crepes.
- Do not overfill the wrappers to keep them from bursting.
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Pro Tips & Troubleshooting
- Roll the filling tightly — loose rolls fall apart during frying.
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
- Fry at medium-high heat for golden color without burning.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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