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Lumpiang Sariwa – Fresh Spring Rolls Recipe



3 cups jicama julienned
1 small head of a cabbage shredded
1 medium sized carrot julienned
2 medium sized sweet potatoes sliced in small chunks
1 medium tomato chopped
1 small onion sliced
3 cloves garlic minced
1/4 kilo ground pork
2 tbsp fish sauce
a few lettuce leaves
egg roll wrappers
salt and pepper to taste
1/2 cup water or shrimp stock


Saute the tomato, garlic and onion in a little oil. Add in the pork and cook until brown. Season with a little bit of salt and pepper.

Add the jicama and mix. Season with fish sauce. Pour in the water. Cover and cook over medium low heat for about 10 minutes or until the jicama gets a little bit wilted and tender.

Should look like this after.

Add the sweet potatoes and carrots. Mix and cover again. Cook for about 3 minutes or until sweet potatoes are done but not mushy.

Lastly add in the cabbage. Just mix it in and turn off the heat once it gets wilted and bright green. Your filling is done. Allow this to cool a bit and let drip over a strainer.

Over an egg roll wrapper, lay a couple of lettuce leaves.

Put about 2 tbsp of filling over the lettuce.

Pull the right side of the wrapper over.

Gently tuck the bottom side of the wrapper up pulling in the filling to tighten then roll up. Wipe a little bit of water to the top edge.

Roll your lumpia up to seal.

All wrapped up. Lumpiang Sariwa or Fresh Spring Rolls / Egg Rolls are best served with some hoisin sauce drizzled on top and sprinkled with crushed fresh garlic and chopped nuts!


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