Lumpiang Sariwa
Maite Dittke
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! 
                                                                - Maite

Ingredients

Filling

• 1 cup Banana Blossom, cut into fine strips
• 1 carrot, julienned
• 250 grams shrimps, cooked and drained
• 250 gms pork belly, cooked, chopped into fine strips (optional)
• 2 cloves garlic, finely chopped
• 1 shallot, fine chopped
• 10 ml / 1 tbsp oil
• 6 gm / 1 tsp salt
• 5 gm / 1 tsp sugar
  
  

Eggrolls

• 2 large eggs
• 60 g / 1/2 cup cornstarch
• 230 ml / 1 cup water
• Oil

Sauce

• 100 g / 1/2 c brown sugar
• 20 ml / 1 tbsp soy sauce
• 460 ml / 2 cups water
• 18 g / 2 tbsp cornstarch in 60 ml (1/4 cup) water

Garnish

• Cashews or peanuts coarsely ground spring onions
• Fried garlic, coarsely chopped

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Procedure

The Filling

1. In a wok, saute the garlic and shallots in oil until brown. 
2. Add the banana blossom and stir fry for around half a minute in medium heat. 
3. Turn off the stove and in the same pan, mix the rest of the ingredients. Set aside and allow to cool. 

The Eggrolls

1. Mix the cornstarch with water.
2. Add the beaten egg.
3. Heat a non-stick pan to medium heat. (Preferably a crepe pan if you have one. If you don't, a flat non-stick pan will work.)
4. Add very little oil. Wipe off excess oil with a paper towel. The pan should be thinly coated with oil. 
5. Pour just enough of the batter to cover the pan thinly. 
6. This will make wafer-thin omelets or crepes. 
7. Transfer to a plate for rolling.   

The Sauce

1. Combine sugar, soy sauce, and water in a pot and boil for 3 minutes. 
2. Stir in the cornstarch mixture. 
3. Continue cooking until the sauce has reached a thick consistency. 
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To Assemble

1. Lay an eggroll flat on a plate and place 2 tbsp of the filling on the side closest to you. 
2. Carefully fold the sides towards the center, then roll-up.
3. Serve cold with the garnish and sauce.