The lumpia (spring roll) is favourite, not only by Filipinos but also by other nationals that have tasted it or whose cuisines also have a version of it; like the Chinese or the Vietnamese. This version needs a lot of time in the kitchen since even the wrapper is home made; but believe me it’s worth the effort. Mom would always serve it for special occasions like her birthday or Dad’s. I remember the times that my uncle, Ernesto O. Escaler would order from me, just the wrappers, so that he could make Crepe Suzette with them.
The secret of the Lumpiang Sariwa Sauce is using the drippings from the cooked vegetables.
If you are pressed for time, you can also serve this without the wrapper and use the lettuce as a bed on serving dish.
- 1/2 cup cooking oil
- 1 tablespoon minced garlic
- 250 grams pork belly (liempo) – boiled in water till tender, sliced into very thin strips (1 1/2-inch long, 1/8-inch wide and 1/4-inch thick)
- 500 grams heart of coconut palm (ubod) – slice Julienne, against the grain and soaked in water or coconut juice
- 250 grams small shrimps or prawns – steam, peel, cut into cubes
- 500 grams blue swimmer crabs (alimasag) – steam, peel or 1 cup of canned or frozen crab meat
- 2 pieces of tokwa/tofu cakes (firm type) to make 1 cup – cut into 1/4-inch cubes
- 500 grams cabbage – sliced julienne (remove the white pith, you need just the green part)
- 1/2 cup cooked garbanzos (chickpeas) – remove skin
- 1 1/2 cups jicama (singkamas) – peel and slice julienne
- 100 grams snow peas (chicharo) – remove thread and slice julienne
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 iceberg lettuce – remove center and using fingers, tear into 3-inches wide and 4-inches lengths; soak in water for 20 minutes and drain
- 20 pieces of Balat Lumpia wrappers
- Using a large wok, over medium-low fire, pour the oil in wok and saute the garlic till a very light golden tan.
- Add the pork, shrimps/prawns, crab meat, tofu and ubod.
- Cover, turn fire to low and simmer for 15 minutes; tossing and turning every once in a while.
- Add cabbage, garbanzos, singkamas, snow peas, salt and pepper.
- Mix thoroughly.
- Return cover, still over low fire, simmer for another 15 minutes; mixing every once in a while.
- Remove from heat.
- Using a large colander, drain the mixture, collecting the drippings.
- Set aside to cool.
Lumpia Sauce Ingredients:
- 2 tablespoons cooking oil
- 1 tablespoon finely crushed garlic
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar or grated panocha (firmly pack)
- 2 tablespoons corn starch – make a paste by adding 2 tablespoons of the cooled drippings
- 1 teaspoon salt
- 2 cups drippings – if it’s less than this, add water or broth
Lumpia Sauce Procedure:
- In a small saucepan, over low fire, pour in cooking oil.
- Saute the garlic till a very light golden tan.
- Add the soy sauce and drippings.
- Simmer for 5 minutes and then add the brown sugar, and salt.
- Taste and adjust; you can add soy sauce and/or sugar.
- Bring to a slow boil by turning up the fire a bit.
- Add the cornstarch paste and stir constantly.
- When slightly thick, remove from the fire.
- Serve with the Lumpiang Fresco.
Balat Lumpia Ingredients:
- 3/4 cup (105 grams) all purpose flour
- 1 cup cornstarch
- 2 whole eggs
- 2 tablespoons evaporated milk
- 1 teaspoon salt
- 3 cups water
- 1 tablespoon cooking oil
Balat Lumpia Procedure:
- Combine flour, corn starch, eggs, milk and salt in the bowl of an electric mixer.
- Using the paddle attachment, on slow speed, beat in the water a little at a time until the mixture is a smooth batter.
- In a non-stick frying pan or a crepe pan, place over medium-low flame.
- Test the pan by dropping a drop of water and if it sizzles, its ready.
- Pour 1/8 cup of the batter onto the hot pan; tilt the batter all over the pan to cover an eight inch round; placing extra batter if there are holes.
- Cook one side, lift an edge and see if it is cooked then gently turn over and cook other side.
- Place cooked wrappers on slightly damp kitchen towel and cover. You can also place it on a plate and cover with plastic wrapper for each crepe.
- Repeat to make each wrapper.
- Makes 20 wrappers.
- When the wrappers/crepes are cool, take one crepe and lay on a plate.
- Place a piece of the lettuce towards one side of crepe, allowing an inch to go over the crepe, lengthwise.
- Place about 1/2 cup of ubod mixture like a log, leaving about 1-inch space before end.
- Take the part of the crepe that’s nearest the ubod log and start to roll.
- As you roll, take the short bottom end, and fold over the end part of the roll.
- Continue rolling till the whole crepe is used.
- One end, the one with the lettuce sticking out, is open and the bottom part is closed.
- Serve with Lumpiang Sariwa Sauce.
- To make serving easier, wrap each Lumpia with plastic sheet; just enough to cover the crepe and not the whole Lumpia.
- Arrange on a serving tray and place sauce on a separate serving sauce boat.
Dear Tita Marianne,
I’ve been reading your blog for tips on Filipino cooking. My mum has been teaching me to cook. In making the lumpia wrapper, my mum uses duck eggs. Is the reason/difference between the recipes regional?
Duck eggs will make the wrapper firm instead of soft. You want a soft wrapper so it’s easier to roll it up. Duck eggs will make the process more difficult. I hope this explains it.
Dear Tita Marianne,
Thank you for the explanation! I’ll try the lumpiang with chicken eggs for a softer wrap.