Lumpiang Sariwa
A classic Filipino fresh spring roll packed with sautéedvegetables and savory ground pork, wrapped in soft rice crepe, and topped withrich peanut sauce and toasted nuts.
Ingredients
- 1 tbsp oil
- 1 tbsp butter or margarine
- 2 medium onions chopped
- 6 cloves garlic minced
- 1 tsp salt and pepper
- 1 kg ground pork
- 2 tbsp oyster sauce
- 1 small carrot julienned
- 2 small white sweet potatoes thinly sliced
- 1 small orange sweet potato thinly sliced
- 10 pcs green beans sliced
- 1 tbsp oyster sauce
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp sugar
- ½ cup water
- 2 cups cabbage shredded
- Rice wrapper
- Lettuce leaves whole
Sauce
- ½ kg peanuts toasted and ground
- 4 cups water
- 1 cup brown sugar
- 1 tbsp oyster sauce
- 3 tbsp soy sauce
- ½ tsp salt
- 85 g liver spread
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch dissolved in small amount of water
- ½ cup toasted peanuts chopped
- 1 tsp garlic powder
For Toppings
- Toasted peanuts crushed
- chilli paste
Instructions
- Heat oil and butter in a pan, sauté onion and garlic until soft
- Add ground pork, season with salt, pepper, and oyster sauce, cook until no longer pink
- Add carrot, white and orange sweet potato, and green beans, sauté for 3–5 minutes
- Season again with oyster sauce, salt, pepper, and add ½ cup water, let simmer until vegetables are tender
- Stir in shredded cabbage, cook briefly until wilted, then drain excess liquid and let mixture cool
- Lay a piece of lettuce on top of rice wrapper, spoon sautéed filling, and roll tightly
For the sauce
- Off heat. In a pot, combine water, brown sugar, soy sauce, oyster sauce, salt, liver spread, Worcestershire sauce, garlic powder, cornstarch and ground peanuts. Stir until dissolved.
- Bring to a boil while stirring
- Continue stirring until sauce thickens
- Stir in toasted peanuts, turn off heat
To serve
- Pour peanut sauce over each lumpia
- Sprinkle with crushed toasted peanuts