Food Entrepreneur and Brand Ambassador
There are many Philippine dishes I like to showcase here in Germany, but my lumpiang sariwa is always a winner. Most Europeans know only the fried spring rolls, or at best, the Vietnamese summer rolls.
This dish, served cold in a very thin crepe-like eggroll, topped with cashews, spring onions, and fried garlic and served with a dark brown sweet sauce is genuinely Filipino. It is not (yet) possible to source fresh “ubod,” so I use banana blossom. When I prepare this for non-Filipinos, I take out the pork belly to make sure. It can be an eye-catcher if you serve them on banana leaves.
Your guests will love it, so make sure you plan to serve this, allot at least three servings per person. The recipe is straightforward to follow; the only daunting part is making the crepe. Make sure you invest in a very good pan. It should be a non-stick and completely scratch-free.
I hope you find this recipe easy to make. Enjoy!