🌯 Lumpiang Sariwa

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 11 min · Serves 5 · ~₱220 · Best for: Lunch, Snack

Ingredients

• 12 pc 12 pieces fresh lumpia wrappers (crepe-style)
• 2 tbsp 2 tbsp cooking oil
• 3 clove 3 cloves garlic, minced
• 1 pc 1 small onion, chopped
• 150 g 150g pork, sliced thin, or ground pork
• 150 g 150g shrimp, peeled and chopped
• 2 cup 2 cups cabbage, shredded
• 1 cup 1 cup carrots, julienned
• 1 cup 1 cup baguio beans, sliced thin
• 0.5 cup 1/2 cup kinchay (Chinese celery) or green beans, sliced
• 0.5 cup 1/2 cup singkamas (jicama), julienned (optional)
• 2 tbsp 2 tbsp fish sauce (patis)
• 1 cup 1 cup fresh lettuce leaves, for lining
• 0.5 cup 1/2 cup crushed peanuts, for topping
• 0.5 cup 1/2 cup peanut butter
• 3 tbsp 3 tbsp brown sugar
• 2 tbsp 2 tbsp soy sauce
• 1 clove 1 clove garlic, minced
• 1 tbsp 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Heat oil in a pan over medium heat. Sauté garlic and onion until fragrant, then add pork and cook until browned.
2. Add shrimp and cook for 2 minutes until pink.
3. Add carrots and baguio beans first, cooking for 3-4 minutes, then add cabbage, kinchay, and singkamas, and stir-fry for another 3-5 minutes until vegetables are tender but not mushy. Season with fish sauce and let cool slightly.
4. For the peanut sauce, combine water, peanut butter, brown sugar, soy sauce, and garlic in a small saucepan. Bring to a simmer, stirring until smooth.
5. Add the cornstarch slurry and cook, stirring, until the sauce thickens. Set aside.
6. To assemble, lay a lumpia wrapper flat, place a lettuce leaf on top, then add a generous portion of the vegetable filling.
7. Fold the sides in and roll tightly like a burrito.
8. Arrange the rolls on a platter, drizzle with peanut sauce, sprinkle with crushed peanuts, and serve immediately.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.