Fresh Lumpiang Sariwa Vegetable Rolls

Name: Fresh Lumpiang Sariwa Vegetable Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/2 cup whole milk; 1/2 tsp salt; 2 tbsp vegetable oil; 8 oz firm tofu, cubed; 4 garlic cloves, minced; 1 small yellow onion, finely diced; 1 cup green beans, cut in thirds; 1 cup carrots, julienned; 2 cups green cabbage, shredded; 2 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp cornstarch; 1/2 cup water; 4 garlic cloves (for sauce), minced; 8 leaves green leaf lettuce

Soft crepe-wrapped Filipino fresh spring rolls filled with sauteed vegetables, tofu, and heart of palm, finished with a sweet garlic sauce. Unlike fried lumpia, these are served uncooked and make an elegant appetizer or light starter.

45 minMediumServes 4220 cal/serving

FilipinoAppetizerStovetopVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup all-purpose flour
2 large eggs
1 1/2 cup whole milk
1/2 tsp salt
2 tbsp vegetable oil
8 oz firm tofu, cubed
4 garlic cloves, minced
1 small yellow onion, finely diced
1 cup green beans, cut in thirds
1 cup carrots, julienned
2 cups green cabbage, shredded
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp cornstarch
1/2 cup water
4 garlic cloves (for sauce), minced
8 leaves green leaf lettuce

Instructions

1

Make the crepe batter: whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/2 cup whole milk, and 1/2 tsp salt until smooth. Let rest 10 minutes.
2

Cook crepes: heat a lightly oiled 8-inch nonstick pan over medium heat. Pour about 3 tablespoons of batter per crepe, swirl to coat, and cook about 1 minute per side until set but not browned. Stack and set aside.
3

Make the sweet garlic sauce: combine 2 tbsp brown sugar, 2 tbsp cornstarch, 2 tbsp soy sauce, and 1/2 cup water in a small saucepan. Add 4 minced garlic cloves (for sauce) and cook over medium heat, stirring constantly, until thickened. Set aside.
4

Cook the filling: heat 2 tbsp vegetable oil in a wok over medium-high heat. Saute 1 small finely diced yellow onion and 4 minced garlic cloves for 1 minute. Add 8 oz cubed firm tofu and cook 3 minutes until lightly golden.
5

Add 1 cup julienned carrots and 1 cup cut in thirds green beans and stir-fry for 3 minutes. Add 2 cups shredded green cabbage and 2 tbsp soy sauce and cook another 2 minutes until vegetables are tender but still hold their shape. Season with salt to taste. Remove from heat and cool slightly.
6

Assemble the rolls: lay a crepe flat, place a 8 leaves green leaf lettuce leaf on it, and spoon a generous portion of filling on top. Fold in the sides and roll up snugly.
7

Serve the rolls seam-side down, drizzled with the sweet garlic sauce.

Questions

Can I make Fresh Lumpiang Sariwa Vegetable Rolls dairy-free?

Yes. The dairy in this entry is 1 1/2 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Fresh Lumpiang Sariwa Vegetable Rolls gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Fresh Lumpiang Sariwa Vegetable Rolls ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Fresh Lumpiang Sariwa Vegetable Rolls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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