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You know a party or get-together is good when you see lumpiang sariwa (fresh lumpia) on the table waiting for you!

Lumpiang Sariwa, which translates to “Fresh Spring Rolls” in English, is a popular meal in the Philippines. It consists of lettuce leaves and egg crepes double-wrapped around various vegetables, including carrots, bamboo shoots, turnips, and cabbage.

You might also add firm tofu. The filling is then rolled or wrapped in a wrapping that resembles crepes. We refer to it as fresh because it isn’t fried like the other spring rolls, such as Lumpiang Shanghai, Lumpiang Prito, or Lumpiang Togue. Along with chopped peanuts, it contains a special sauce that is both sweet and salty.

Water, soy sauce, brown sugar, cornstarch, and garlic are the primary ingredients in the sauce, which are then simmered until it thickens and acquires taste. The specific component that makes this veggie wrap “sariwa,” or fresh, may be the homemade lumpia wrapper, which is produced fresh and soft. Although some might mistake it for freshly created lumpia rice wrappers, the lumpiang sariwa’s wrapper comprises flour and cornstarch.

This dish’s roots are in Chinese cuisine, a variation of the popiah dish popular in Taiwan, Singapore, and Malaysia. Both dishes contain a mixture of veggies wrapped in a soft, non-fried wrapping and served with a rich sweet sauce. It is also said that the “lumpiang ubod” from Silay City in the province of Negros Occidental gave it some of its traits. It started as one of the appetizer servers carrying on woven trays (bilao) in mahjong gambling dens. The ubod was harvested from recently felled coconut palms, also frequently utilized in Ilonggo cooking. It gained popularity, was adopted by other regions of the Philippines, and subsequently took the name lumpiang sariwa.

Lumpiang Sariwa can be served as appetizers, but it’s also frequently consumed as an afternoon snack or dinner for individuals looking to eat light or shed some pounds. I used ground pork for the stuffing instead of the pork belly pieces that most recipes call for. The meat is more evenly spread or blended with the vegetables, which can be enjoyed and reduce cooking time.

It’s a frequent notion that Philippine cuisine is unattractive and high in fat; this meal demonstrates that it can also be healthful and beautiful!