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Lumpiang Sariwa (Fresh Lumpia) Recipe: Jicama, Julienned

This recipe provides instructions for making fresh lumpia (lumpiang sariwa) in 3 parts: 1. The filling consists of julienned vegetables like cabbage, green beans and carrots sauteed with ground chicken or pork and shrimp. 2. The lumpia wrappers are soaked in water until soft, then a lettuce leaf and spoonful of filling are added before rolling tightly to form the lumpia. 3. A sauce is made by boiling vegetable broth, soy sauce, brown sugar and garlic, then thickening it with cornstarch. The lumpia are served with the sauce and sprinkled with peanuts.

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Zosimo Rivas
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98 views2 pages

Lumpiang Sariwa (Fresh Lumpia) Recipe: Jicama, Julienned

This recipe provides instructions for making fresh lumpia (lumpiang sariwa) in 3 parts: 1. The filling consists of julienned vegetables like cabbage, green beans and carrots sauteed with ground chicken or pork and shrimp. 2. The lumpia wrappers are soaked in water until soft, then a lettuce leaf and spoonful of filling are added before rolling tightly to form the lumpia. 3. A sauce is made by boiling vegetable broth, soy sauce, brown sugar and garlic, then thickening it with cornstarch. The lumpia are served with the sauce and sprinkled with peanuts.

Uploaded by

Zosimo Rivas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Lumpiang Sariwa (Fresh Lumpia) Recipe

1/
2 cup cabbage, julienned 1. Heat oil, and saute ground meat with
1/ cup green beans, julienned the shrimp and garlic.
2

1/ cup carrots, julienned


2 2. Add vegetables until slightly crisp.
1/ cup
4 celery, julienned Pour in the chicken broth until cooked.
1/ cup
4 jicama,* julienned 3. Season with salt and pepper.
1/ cup ground chicken or
2
4. Set aside, and drain in a colander.
lean pork
1/ cup
2 shrimp, cleaned and 5. Save the broth for the lumpia sauce.
deveined
6. Soak the Vietnamese spring roll
1/ cup chicken broth
2 wrappers one at a time in water until
8 pieces red leaf lettuce soft and transparent. Dry immediately
8 Vietnamese spring-roll with a paper towel.
wrappers or lumpia 7. Lay the lettuce on the wrapper.
wrappers
2 cloves garlic, chopped 8. Place 2 tablespoons of the vegetable
mixture on the wrapper.
1/ teaspoon salt
4

1/ teaspoon
4 pepper 9. Fold in one side of the wrapper and
roll tightly.
1/ cup dry roasted peanuts,
3

chopped 10. Serve with lumpia sauce on top.


1 tablespoon olive oil Sprinkle with chopped peanuts.

* Jicama looks similar to a turnip or a large radish. The water chestnut can be used as an alternative.
Source: Philippine Heart Center’s Healthy Heart Cookbook.

handout—session 6 229
Lumpiang Sariwa (Fresh Lumpia)
Recipe (continued)
Lumpia Sauce

1 cup broth from the sauteed 1. Mix vegetable broth, soy sauce,
vegetables brown sugar, and garlic together,
and bring to a boil.
1 tablespoon light soy sauce
1 tablespoon brown sugar 2. Mix the cornstarch in 2 tablespoons
3 cloves garlic, minced of cold water.

1 teaspoon cornstarch 3. Slowly add the cornstarch


2 tablespoons cold water for mixing mixture to the broth. Stir
cornstarch until sauce thickens.

Yield: Serving size:


8 servings 1 lumpia
Calories 160
Quick Facts
Total Fat 4g
Your family will love this tasty recipe. Saturated Fat 0.5 g
The ingredients—ground chicken or pork, Cholesterol 55 mg
olive oil, peanuts, and fresh herbs and Sodium 150 mg
spices—add flavor. Also, the lumpiang Total Fiber 2g
sariwa is served fresh so it has fewer Protein 10 g
calories than fried lumpiang. Carbohydrates 21 g
Potassium 170 mg

Source: Mula sa Pusa, Heart Healthy Traditional Filipino Recipes, American Heart Association, 1999.

230 handout—session 6

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