You and your family will love this tasty recipe. The ingredients—ground chicken or pork, olive oil, peanuts, and fresh herbs and spices—add flavor. Also, the lumpiang sariwa is served fresh so it has fewer calories than fried lumpiang.
Description
Modern lumpiang ubod is most commonly served as lumpiang sariwa (fresh lumpia). It is made by julienningheart of palm and carrots into thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, including cabbage, green beans, singkamas (jicama), potatoes, and so on. Meat (pork, beef, or chicken), shrimp, or tofu can also be added. These are sautéed with spices and patis (fish sauce) until the ubod is soft and the meat is thoroughly cooked.
The lumpia wrapper can be homemade or commercial. It is the thicker variant used for lumpiang sariwa, and not the thin version commonly used in fried versions. It is made by mixing egg, flour, and water into a thin batter. It is poured into a thin pancake on a pan for more or less a minute and then taken out to dry. A small amount of the pre-cooked filling is then laid on a bed of lettuce and wrapped with the lumpia wrapper. It is served drizzled with peanut sauce and garnished with green onions, crushed unsalted peanuts, toasted garlic, and/or crushed chicharon.
Photo by m.plcequip.com
Lumpiang Sariwa (Fresh Lumpia) Recipe
Makes 8 servings
Serving size: 1 lumpia
Ingredients
½ cup ground chicken or lean pork
½ cup shrimp, cleaned and deveined
1 tablespoon olive oil
2 cloves chopped garlic
½ cup cabbage, julienned
½ cup green beans, julienned
½ cup carrots, julienned
¼ cup celery, julienned
¼ cup jicama, julienned (may substitute chestnuts)
½ cup chicken broth
¼ teaspoon salt
¼ teaspoon pepper
8 Vietnamese spring-roll wrappers or lumpia wrappers
8 pieces red leaf lettuce
⅓ cup peanuts, dry, roasted, and chopped
Directions
Heat oil, and sauté ground meat with the shrimp and garlic.
Add vegetables until slightly crisp. Pour in the chicken broth until cooked.
Season with salt and pepper.
Set aside and drain in a colander.
Save the broth for the lumpia sauce.
Soak the Vietnamese spring roll wrappers one at a time in water until soft and transparent. Dry immediately with a paper towel.
Lay the lettuce on the wrapper.
Place 2 tablespoons of the vegetable mixture on the wrapper.
Fold in one side of the wrapper and roll tightly.
Serve with lumpia sauce on top. Sprinkle with chopped peanuts.
Lumpia Sauce
1 cup broth from the sautéed vegetables
1 tablespoon light soy sauce
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon cornstarch
2 tablespoons cold water for mixing cornstarch
Directions
Mix together vegetable broth, soy sauce, brown sugar, and garlic, and bring to a boil.
Mix the cornstarch in 2 tablespoons of cold water.
Slowly add the cornstarch mixture to the broth. Stir until sauce thickens.
Nutrition Information
Each serving provides:
Calories: 160 | Total Fat: 4 g | Saturated Fat: 0.5 g | Cholesterol: 55 mg | Sodium: 150 mg Total Fiber: 2 g | Protein: 10 g | Carbohydrates: 21 g | Potassium: 170 mg
Source: Mula sa Puso, Heart Healthy Traditional Filipino Recipes, American Heart Association, 1999.
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