Lumpiang Sariwa

It's been months since we had lumpiang sariwa in the house.  There is this one food that Hubby discovered-- its called popiah (pȯh-piá ) a fresh spring roll known to Malaysia, Taiwan, Singapore, Cambodia and Thailand which is very similar to our lumpiang sariwa. It tastes good except for its wrapper which we can equate with our fried lumpia wrapper but I am more inclined to a soft and smooth crepelike wrap. Actually lumpiang sariwa is more like a crepe without the sweet taste and on my bias opinion tastes even better than popiah!


LS is basically made of stir fried vegetables and meat.  I even tasted one with buko (young coconut) strips though the buko made its stand on the texture but not the taste and adding one would be a bonus.  I was suppose to include this into my recipe but due to buko grabbing today,  non of it exist in the store nearby {sigh}.


But the good thing about cooking or baking, you can have alternatives. If one ingre is missing, go for the alternatives and you will be surprised on its outcome.

So here we go, roll those sleeves up and start the fire...

WATER CHESTNUT LUMPIANG SARIWA FILLING

100 grams shrimp, shelled and diced
100 grams chicken breast, striply sliced
100 grams fish cake or tofu
10 pcs  water chestnuts ( you can use singkamas)
1 medium size carrots, julienne
2 tbsp Superior Light Soy Sauce ( Lee Kum Kee), or any soy sauce you have BUT make sure to alter the measurement.
Dash of freshly ground black pepper
Pinch of Salt ( omit when you are using silver swan soy sauce )
EVOO or any available oil you have
garlic minced
onion diced
2 or 3 tbsp water or add more when necessary

note: you don't need meat stock as the shrimp and chicken will provide the flavour

Method:

1. Start by sautéing  garlic, onion in EVOO. 
2. Followed by chicken, shrimp and fish cake/ tofu.
3. Add salt ( if using) and pepper.
4. Add soy sauce.
5. Add water chestnut, stir and fry =). 

The star of the show--water chestnuts, these babies are round and smaller 
than the baby yam (gabi)

6. Add water and let the chestnut cooked over the simmering sauce.
7. Add the carrots stir and remove from the heat. No need to fully cook the carrots as it can be eaten raw, right? ;-))
8. Set aside to cool.

Assembling:

What you need--

Lumpiang Sariwa Wrapper
Lumpia Sariwa filling
Lollo Bionda Lettuce
Peanut Sauce
Chopped Roasted Peanuts--for topping

1. Place wrapper in a flat surface.
2. Arrange the lettuce with some tip outside the wrap.
3. Add generous amount of filling.
4. Fold the bottom towards the middle then from one side of the wrapper roll and wrap the lumpia.
5. You may cover it with cling wrap or a parchment paper for party presentations, otherwise, roll then place on a serving plate.
6. Pour Sauce over it and top with roasted peanuts.

Enjoy!