Pro Tips
**Chef's Tips & Troubleshooting:**
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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 with Fresh Lumpia Wrapper
Lumpiang Sariwa with Fresh Lumpia Wrapper — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Prepare the filling by heating oil in a pan or wok.
- Saute onion and garlic until onion becomes soft and transparent.
- Add sweet potato. Stir. Pour water and let boil.
- Fold in Knorr Shrimp Cube. Stir. Cover and continue to cook in medium heat for 5 minutes.
- Remove the cover and let water evaporate. Add tofu and shrimp.Stir fry for 1 minute.
- Add cabbage,green beans, and carrot. Continue to stir fry for 3 minutes.
- Season with fish sauce and ground black pepper. Set aside.
- Meanwhile, make the fresh lumpia wrapper by beating the eggs in a large bowl. Pour oil and water. Whisk until all ingrediests are blended.
- Slowly whisk-in flour into the mixture. Continue to whisk until all ingredients are well blended.
- Warm up a non-stick pan. Lightly grease with oil or spray cooking oil.
- Scoop around 7 to 8 tablespoons of the lumpia wrapper mixture and pour into the pan. Swirl the pan to spread the mixture. Continue to cook in medium heat for 1 minute or until the wrapper is cooked. Note: the fresh lumpia wrapper is done when it gets unstuck from the pan.
- Remove the fresh lumpia wrapper from the pan. Arrange in a plate. Set aside. Note: perform this step until all the wrapper mixture are consumed.
- Prepare the Lumpiang Sariwa Sauce by boiling water in a sauce pan. Add soy sauce, brown sugar and garlic. Stir.
- Dilute cornstarch in 3 tablespoons water. Pour the mixture into the sauce pan. Stir and continue to cook until the sauce thickens.
- Assemble the fresh lumpia (lumpiang sariwa) by laying a piece of wrapper flat on a large plate. Put a piece of lettuce leaf in the middle of the wrapper and top with the fresh lumpia filling and chopped parsley. Secure the filling by folding the lower part of the wrapper upwards until it reaches the filling, and then fold the sides inwards. Arrange each piece on a plate and top with lumpia sauce and sprinkle some crushed peanuts.
- Serve.
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Pro Tips & Troubleshooting
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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
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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