There are many kinds of lumpia. While the fried and crispy fried lumpia is the common version that you’ll find most often, there’s one version that’s different from all the others.
The fresh lumpia is not fried. Instead, the lumpia wrapper of a fresh lumpia is a tender thin pancake-like wrap that is used to enclose the cooked filling. This wrapper is unique in that while it’s cooked similarly to a normal lumpia wrapper, it’s thicker and softer than the firm wrapper you use for the fried versions. It’s this wrapper that distinctly differentiates the fresh lumpia from the fried lumpia.
Just a note that these fresh lumpia wrappers are best used immediately, so you should have your filling cooked and ready before making these. Once you have your lumpia wrappers made, you can start filling it up and eat it in minutes!
Here are four lumpiang sariwa recipes to try so you have a use for the fresh lumpia wrappers you are itching to try to make:
This veggie-heavy recipe is super loaded with friendly vegetables that even reluctant veggie eaters might find delicious: it’s got lots of garlic, onion, cabbage, carrots, green beans, singkamas or jicama, kamote, and tokwa or tofu.
Not only that, it’s served with a thick sweet sauce that’s made from soy sauce, sugar, garlic, and crushed peanuts. How can you say “no” to that?
You can make your version of the fresh lumpia with all the same ingredients but this recipe has one ingredient that makes it different enough to make it interesting: this version has ubod. Ubod is the heart of a palm tree. It’s a crunchy vegetable that is similar to a singkamas. Add it to the veggie and pork mix for a delicious crunch in every bite.
Lumpiang Hubad or “Naked Spring Rolls” is basically vegetable spring rolls without the wrappers. It is usually made out of but not limited to cabbage, green beans, carrots, celery, sweet potatoes, bamboo sprouts, jicama and small amounts of meat like pork chicken and shrimps. Like its dressed counterpart this is also served with a sweet style peanut sauce.
This may look like your usual lumpiang sariwa but what makes this truly different from your usual Pinoy version is the addition of crispy fried sotanghon and dried hoti seaweed. The noodles are softened, cut into small strands, and deep-fried until crisp. It’s tossed with the seaweed and added to the filling right before being wrapped in the wrapper and served.