Fresh Lumpia (Lumpiang Sariwa)
These delicious spring rolls are a traditional Filipino dish.
PREP TIME :
- 1 Tbsp olive oil
- ½ C ground chicken breast or lean pork
- ½ C shrimp, peeled and deveined
- 2 cloves garlic, chopped
- ½ C cabbage, julienned
- ½ C green beans, julienned
- ½ C carrots, julienned
- ¼ C celery, julienned
- ¼ C jicama, julienned
- ½ C low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp black pepper
For lumpia sauce:
- 1 C broth from preparing the filling
- 1 Tbsp lite soy sauce
- 1 Tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp cornstarch
- 2 Tbsp cold water
- 8 Vietnamese spring-roll wrappers or lumpia wrappers
- 8 pieces red leaf lettuce
- ⅓ C dry roasted peanuts, chopped
- Prepare the filling: Heat oil in a sauté pan, and sauté the ground meat with the shrimp and garlic.
- Add the vegetables (cabbage, green beans carrots, celery, and jicama), and sauté until slightly crisp.
- Add the chicken broth, and continue until vegetables are cooked. Season with salt and black pepper.
- Remove from heat and use a colander to strain; save the broth for use in preparing the lumpia sauce (steps below). Let meat and vegetable mixture cool to room temperature.
- Meanwhile, prepare the sauce: Mix 1 cup of the broth strained from the cooked filling, soy sauce, brown sugar, and garlic together in a saucepan, and bring to a boil.
- In a small bowl, mix the cornstarch in 2 tablespoons of cold water. Slowly add the cornstarch mixture to the broth in the saucepan. Stir over medium heat until sauce thickens.
- To assemble the spring rolls: Soak one spring roll wrapper in warm water until soft and transparent. Dry immediately with a paper towel.
- Place the wrapper on a plate, and lay a piece of lettuce on the wrapper. Put 2 tablespoons of the meat and vegetable mixture on the wrapper.
- Fold bottom of wrapper over filling; wrap one side over filling and roll to the other side (to seal in the filling).
- Repeat with remaining wrappers and filling.
- Serve with lumpia sauce on top. Sprinkle with chopped peanuts.
- Tip: Jicama looks similar to a turnip or a large radish. Water chestnut can be used as an alternative.
Nutrition (per serving):
Calories 160, Total fat 4 g, Saturated fat 1 g, Cholesterol 55 mg, Sodium 150 mg, Total fiber 2 g, Protein 10 g, Carbohydrates 21 g, Potassium 170 mg.
*Percent Daily Values are based on a 2,000 calorie diet.