"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, October 17, 2006

Fresh Lumpia (Lumpiang Sariwa)

Serve lumpiang sariwa with paalat sauce on the side

Thanks to thess for the recipe.
Since my success in making choco crepes (though no success in egg roll wrapper yet), I have been looking for the opportunity to try making fresh lumpia, which means, a time for another Filipino-get-together. Our supposed lunch meeting the previous week was postponed. I actually was no longer in a mood to bring anything (and I told the hostess Fe about that, and she did not mind). But when I still had cabbage from Vengie and some more carrots from my garden (getting quite wrinkly already), plus a scan of my freezer and pantry revealed that I still had that pack of frozen ubod and a small can of water chestnut, I immediately went online to print out that recipe that I saw a long time ago.
garlicky paalat sauce
The best compliment I received was that it was very much like what they ordered in a restaurant that costed $27 each!(Did I hear it right??? Maybe it was in pesos at a PI resto. ) That's expensive! I am now thinking of making and selling this and maybe siopao to Filipinos as a sideline when I start working as a nurse in a nearby hospital that has 5 Filipino doctors, 1 PT, and 1 CNA (who have their own families, of course). I wonder how much I can reasonably price these two Pinoy goodies? Hhmmmm....Any ideas?

Since thess's recipe did not have any amount for the ingredients for the filling, I approximated (read: I did not measure, either) the proportions, and that is what I will post here. Also, I did not have the time to go to the grocery store to buy tofu and roasted peanuts, but I did have 1 small can of water chestnut (my first time to use it) and several pounds of uncooked pecan nuts, which I toasted at 200 deg F for 10 minutes then cooled before I chopped (in the chopper).

For the wrapper (crepes) --
2 cups flour
4 beaten eggs
4 cups water
dash of salt
2-3 tbsp melted butter
(I omitted the oil since I will be brushing the crepe maker with butter for every crepe)
Coffee filters - to place in between crepes

Mix everything well and let stand in room temperature for at least 30 minutes.
Plug the crepe maker and brush with melted butter. Place the batter on the plastic pan that went with the crepe maker and stir well, then dip the crepe maker for 2-3 seconds, lift up and swirl while still upside down. Let stand upright to cook for 1-2 minutes (you will notice if the sides are beginning to get drier and start to separate from the pan; this takes practice! I wasted the first 1/4 of the batter to finally find this right technique!). Positioning the pan upside down above the coffee filter, use a silicone spatula or a wooden stirrer to start separating the edge. The crepe will smoothly fall right away. Repeat the process and place coffee filters between each crepe. (I had a layer of parchment paper at the bottom, placed on top of a wire rack to cool the crepes as I add to the stack.) You can then place this stack in a ziplock bag, squeeze out excess air, and refrigerate for up to one week.)

For the filling --

1-2 tbsp oil
1 clove garlic, minced
1/4 pound pork, sliced into bits
1/4 cup shrimp, sliced into bits
1/4 cup pre-boiled chicken meat, sliced into bits
1/2 head of cabbage, sliced thinly
1 carrot, sliced thinly
1 small can water chestnut, sliced thinly
frozen ubod, thawed (I have had it in my freezer for months now, so I did not have to resort to bamboo shoots. I actually have not seen any bamboo shoots here.)

Hearts of Palm (I found this brand Melissa's available in the grocery store's produce section)
salad greens (these are not cooked with the rest of the ingredients, but placed at the bottom before putting the cooked filling; I typically use lettuce leaves)

Heat the oil. Cook the pork. Remove from pan and set aside. Sautee garlic, add chicken and shrimp and cook for 3 minutes, stirring constantly. Add the ubod and water chestnut, cook for a minute, then add carrots and cabbage, 1/2-3/4 cup chicken broth and let simmer for 1 minute.

UPDATE 7-25-09:
One of my readers, Toto, offered the following piece of information for those who do not have access to ubod/hearts of palm:

A little info about substitutes. I live in Norway and they don't sell Ubod here. I'm using Yellow Turnip instead. It's almost the same taste. I don't know though if you can find it outside Scandinavia but it's very common here.

Here's how it looks like:
Thanks, Toto!

For the sauce --

I had to research online for a good sauce because I had a hard time trying to imagine the proportion of the ingredients as described by thess, since she did not have amounts stated, and found one by a Filipino, which I tweaked to achieve what I imagined should be. However, as of this posting, I realized too late that there were other fresh lumpia posted a long time ago in other foodblogs: stel's and ting-aling's, which had the recipe for paalat. This is the final recipe that I like using, which I am making final for ease of prep.

10 cloves garlic, roasted for 5 minutes in oven toaster then peeled and mashed
 1 tbsp peanut oil
1 clove garlic, crushed

1/2 cup brown sugar (maybe white would be better) + 1 tbsp white sugar
1/2 cup soy sauce (maybe light would be better)
1-1/2 cups water
salt, if needed
4 tbsp cornstarch dissolved in 1/3 cup cold water

1 clove garlic, minced (to be added after cooking the sauce)
1 cup chopped roasted pecan nuts for topping

Mix the sugar, soy sauce, and water, and boil. Sautee the garlic in peanut oil until golden brown then add the chopped nuts and stir to cook for about 30 seconds. Pour the mixture and stir,  Add 1 tbsp white sugar, and salt as necessary. Thicken by pouring the cornstarch-water mixture in a slow stream while stirring, stopping when the desired consistency is achieved.  Mix in the chopped garlic just a few minutes before serving (they tend to turn green if left for a long time). Pour on lumpia and top with chopped peanuts (if you have fried garlic flakes, you can add those too).

To serve:
The fillings will, of course, occupy the middle part of the crepe/lumpia wrapper. Place a layer of fresh greens at the bottom (lettuce is most preferable), then the filling. You may want to add some sauce here before you fold the sides over the filling. Spoon the sauce over the lumpia, then top with chopped nuts and enjoy!


  1. manang, your recipe is perfect already. this is one favorite of mine that i crave for all the time but i can't just make on a whim sa dami ng ingredients at kuchi kuchi involved. the combination of the nuts and garlic and vegetables and paalat...ayayay nakakagutom.
    teka teka where did you get the frozen ubod??

  2. stel,
    I bought it from the Filipino store 1 hr away a long time ago, I have almost forgotten about it. Sad thing, when my friend and I went yesterday to an Asian store 2 hrs away, there was none, puro labong. Ala ring Sarsa ni Mang Tomas or Lucky Me Pancit Canton (my sons' favorites). Pero alam mo, dahil sa special mention mo on tapioca in the paalat, napakuha ako nung makita ko.

  3. Oh my, inggit ako sa iyo Manang. I don't know how to make the crepe :( Sarap niyan.

  4. here's another dish I have been meaning to try forever, I even have the wrappers in my pantry already, but just haven't gotten around to it. I hope I get to try it soon...when I have more time to make the "kuchi kuchi" like stel said. lol!

  5. Ay sarap naman! It's one of my favorites. Sarap ng ubod- always reminds me of Tagaytay. Pahinge naman.

  6. Hi, Manang! Loved the lumpiang sariwa post. Buti marunong ka gumawa nu'ng wrapper; I can never seem to get the hang of making it. Lagi dumidikit sa pan!

    1. Use the non stick pan, it works like wonders

    2. Use the non stick pan, it works like wonders

    3. Non stick is the way to go, IF you don't have electric stove like I used to have (like in this blog post). I have had the gas stove for 2-3 years now and it just makes it easier to cook a lot of things better. I am guessing with a nonstick pan, it will be easy too to make this wrapper. However, I already have the above gadget, which is essentially like a nonstick pan, except it's specifically meant for crepe-making.

  7. hello all, pasensya na sa tagal ng reply ko.
    Stel, nakakita ako ng sliced "heart of palm" sa Hannaford kasama ng canned veggies (although in jar yung nakuha ko, but there's canned whole in another branch).
    lani, nasayang yung 1/4 ng batter ko bago ko nakuha ang trick. Depende rin sa gamit mong pan.Madali gamitin yung Villaware crepe maker basta sundin yung tips nya sa manual.
    jmom, ako naman, gagawa uli this week for the sake of 2 friends who missed it the first time.
    KK, kung kapitbahay lang kita, salu-salo tayo eh.
    Midge, yung ginagamit kong pan, papahiran muna ng butter bago i-dip sa batter. Tapos, yung batter dapat tama lang ang thickness (by swirling it upon lifting up), pag sobra nipis, hirap tanggalin at nasisira.

  8. Hi Manang,
    Is there another substitute for ubod? I can't find it here in australia.. ive been searching for years now.. bamboo shoots in cans stink like wee.. any suggestions? thank you.

  9. Hi daphne,

    I don't know what could be a good substitute (I don't even like bamboo shoots as sub) because I have never cooked lumpiang sariwa using something else, but I found an online store which you can order from, that is based in Melbourne, au, if you trust online stores. It seems legit enough to me. (I googled "hearts of palm australia)


    Read also some of the suggestions in this forum (says it is also called palmito in brazil, and in another site, says it is also called swamp cabbage):


    Check this out as well:

    Hope these help! :)

  10. Thank you for all the recipes Manang, highly appreciated.
    A little info about substitutes. I live in Norway and they don't sell Ubod here. I'm using Yellow Turnip instead. It's almost the same taste. I don't know though if you can find it outside Scandinavia but it's very common here.

    Here's how it looks like:

    I hope this helps.

  11. Hi Toto,
    thanks for this important piece of information. I am editing my post to include this tip from you!

  12. Thank you manang for the receipe. I must say though it's a lot of work that I did not anticipate. I am very proud to say that this is one of the food I cooked the first time and I got them perfectly. If I may say though for the people who's trying this for the first time. To cut your time of cutting the vegestable used the cheese greater, you can get one of this in the dollar store with 4 sizes in one used the biggest hole for the carrots, ubod, and water chesnut. And be patience on making your sauce, dont keep adding cornstarch, they will eventualy get thicker. And for making the wrapper you dont need the creep maker if you dont have one. Just get a small pan, and used a new 2 inch paint brush in circular motion adding more in the middle.Dont try to flip it with spatula they will eventualy feel off from the pan if you keep it on a midium high. I must say that I'm very proud of myself of making this, but I cant blame the restaurant for charging so much for one of this coz it sure is a lot of work. Once again thank you manang......Alexa from Ontario Canada

  13. Hi Alexa,
    That is so true what you said about lots of work making these (I find the crepe preparation especially time-consuming!). I use my mandoline slicer for the veggies so that helps save time.
    Kudos to you for being able to make those wrappers without a crepe maker! I could never make it good enough! Thanks for the tips (I am sure some of the readers will find them valuable as well!).

  14. divina m. higgins12/16/2009 1:23 AM

    hello po manang bago lng po ako d2 at mahilig po akong magluto, now ko lng nkita tong website mu.ask ko lng po para san po ginagamit ung ubod???cencia na po hndi ko po kc alam salamat po godbless!!!

  15. hi manang!it's my first time on your page.I was actually googling lumpiang sariwa and I am now here salivating with all these delish foods.I am 6wks pregnant so you can imagine the cravings I have right now.Salamat at may Manang na katulad mo sharing all these recipes.San nga ka nga pala manang?

  16. divina, sorry ngayon ko lang napansin tong comment mo...tagal na! Ubod, ginagamit ko lang sa lumpiang sariwa. Nabibili nakalata dito.

    Hi DramaQueen! Welcome to my kusina! I am here in Maine...alang malapit na Asian/Filo store kaya I make do with available ingredients...I have to make my own...
    I hope my blog will help you with your cravings!

  17. fresh lumpia is healthier and i love it more than fried, ty for posting

  18. Eloisa del Rosario10/11/2010 1:57 PM

    it's my first time to visit your site and i was so impressed by your generous contribution of recipes that you mastered through hard work but i know this is all about your passion in cooking. Thank you so much!!!

  19. HI Eloisa,
    Thanks for your appreciation.
    I am currently involved with DHHS so my energy is focused on solving that issue first. I hope what I have compiled in this blog will suffice for now...

  20. how long po ba pwede istore yung fresh lumpia in case i want to make it ahead before a party kasi medyo marami po gagawin ko. thanks!

  21. Hi Jem,
    I would suggest not making the wrapper more than three days before the party. Better if you make them the day before like in morning, and you can either stack each on top of one another or place a coffee filter in between (this also makes it easier for people to hole the lumpia once assembled). Cook the paalat sauce in the afternoon (add the chopped garlic in the morning to the sauce for that garlicky flavor). Chop whatever you will need for the filling that night (chicken, pork, veggies), and cook them in the morning of the party. As you know, fresh lumpia is best when fresh.
    If those who will eat knows what fresh lumpia is (like the Filipinos), you can just display the wrap, sauce, and filling separately then let them assemble. Have chopped peanuts and minced garlic in the side. That will save you time from assembling. They will have fun assembling.

  22. hi! bought some swede (another name for yellow turnips) here.. toto's right! it can be a substitute for ubod.. i tasted it it raw, and it tasted like singkamas which we usually use for fresh lumpia back home.. when i cooked it, it looked and tastes like ubod.. so, i think its the best substitute.. :) plain pancakes (ready made) can also be used as wrappers pra mas simple and hindi mtrabaho..

  23. hi, i think your recipe is perfect..for the sauce i would like to add that you just add fresh minced garlic after the sauce solution is finished and add peanut oil for the aroma and the nutty taste..and your sauce is all done...

  24. I love your site/blog.I was hooked for hours the first day I found it while looking for a recipe for "paksiw na pata".SALAMAT for sharing your talent..Bless you more..(",)

  25. Hi Anonymous2, Thanks for your feedback. It is very encouraging. Be forewarned that you might get addicted to my site for a while. Haha!

    Hi Anonymous1, Thanks for those tips! Very much appreciated. :)

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  27. hi manang I am very interested in making lumpia wrapper,lumpia sariwa is one of my favorite dish.......gus2 ko magkaron ng sarili kong business d2 sa batangas at ksama ko s recipe ang lumpiang sariwa,,,pero d p ko marunong gumwa ng lumpia wrapper but, because of you blog ngaun lm ko n....

  28. Hi Anonymous,
    Goodluck on your business! I hope you will find some more recipes here you can add to your menu! :)

  29. Fresh lumpia has been a favorite and is a very simple recipe and it's easy to make wrapper like you can even use "puwit ng kaldero", just like your grandma used to make em, w/out em fancy gadgets (crepe maker). Anyways, you made the whole deal complicated, I even taught my 9 yr old boy to do it. Keep it simple! Thank You... VV fr. Texas

  30. w fr. Texas, sorry if my post has obviously irked you, and I don't even know why you bothered to look at this when you are an expert on this already that your method is so eeasy even for your 9-year old boy. However, my "complicated" way to make the crepes is the simpler method for me. Believe me, I tried on my GLASS STOVETOP. I never was successful. Maybe if my stove was the good old-fashioned gas burner, I probably would never consider any alternative. This is how I resolved my craving for fresh lumpia. IT WORKS FOR ME, and I hope the idea I presented here will benefit those like me who COULD NOT MAKE IT USING PUWIT NG KALDERO. Maybe I am just so unskilled and dumb.

  31. I'm being sarcartic, We always result of buying kitchen electrics that we would only use once or twice and it will be junk after a few months. Use non stick pan. And you use too much garlic, whoever will eat this will be flatulent, You should know that becaise of your medical background. You can use the oil that you use to fry your garlic for your filling for the sauce. VV fr tx

  32. I didn't know you can use turnips with fresh lumpia. I'm going to try it. Thanks!

    *Maybe what ms texas was implying is suggest some options to prepare it, like whatever your reader has available in their kitchen. Restaurants' kitchen, real chefs uses gas burner. My husband just bought me electric but I prefer gas burner. Well, each one of use has our own preference.

  33. Anonymous,

    I myself have not tried the turnips. I still prefer to use the ubod since I can buy them in jars.

    As for suggesting some options, the thing is, if one makes searches on the internet, she or he will see the different options, and I myself have tried ALL OTHER OPTIONS -- nonstick pan, good old-fashioned kawali, stainless steel -- nothing worked. It's either I could not get the right method, or the right heat, or maybe it is just hard to do it on a glass stove top. I spent and wasted numerous mixed batters and times trying and trying and ended up frustrated. So I decided to get the gadget that I saw. Once I (I repeat, I) experienced how easier it was to use that, I never resorted to trying other methods ever again. I even gave my first one to my sister in Canada, and my friend here bought a larger size of the same thing. That was how glad we were for this gadget. It's definitely cheaper for me to invest in this gadget than buy a gas stove to replace my glass stovetop. We will not ever get a gas burner, because my husband lost his first house to the fire, and to minimize the risk of fire, we prefer using the glass stovetop.

    And I am of the opinion that Ms. Texas just wants to give unsolicited advice. Well, hopefully the readers here will read her comments so that she will have the audience that she craves for.

  34. VV fr Texas might mean well but her choice of words comes across as unpleasant to say the least. It is common courtesy to be gracious when visiting other people's blog especially as helpful and reliable and not to mention well-loved blog as manang's. Manang treats all her readers with respect by keeping a meaningful and well-thought blog. More power manang and I appreciate all you effort.

    1. Give criticism where it is due. VV fr Texas mislaid her criticism here "you should know because of your medical background"...that sounds like an overbearing person chastising a child! VV fr Texas choose your words wisely kasi apparent ang crab mentality sa comment mo. Now some of you might wonder why this kind of reaction. Manang's blog has nothing but very wonderful and helpful to me and the family who enjoys her recipe. As a happy reader I have the duty to support it to mindless critics. Manang salamat sa blog mo at mabuhay ka!

    2. Anonymous, thank you for your appreciation of my effort. However, every time I try to read VV's comment, the more it rings as condescending. I did not even reply to VV'slatest comment anymore because I did not want to stoop down to her/his level. Obviously she/he suffers from delusions of grandeur. When I started this blog, one of the reasons was due to some bloggers who treated me (a commenter) as if I was stupid (just because I was using Tagalog) and she sounded so know-it-all and as if her way was the ONLY way to do/cook things. So I thought, I would start a blog where I would document my learning process and share the successes with everyone, and treat all of my readers with respect, and to NEVER sound like I know everything and that my method was the only right method. Even the questions that sounded too stupid and irritating for me, I answered with calmness, trying to put my self in their shoes as newbies. When a comment initially sounds condescending, I read it several times and delay commenting to make sure I am not misinterpreting it (I could be having a bad day, you know). Anyway, this is getting emotional and long already so I will stop. Thanks again for your comment.

      I had that same notion upon reading VV's first and second comment. Though VV tried to wash off the poison in her/his first comment by saying shehe was being sarcastic (she/he probably thought being sarcastic made her sound intelligent, which most sassy immature teenagers do), she/he again made another condescending remark re the garlic. Oh well, many people think they know more than the doctors do just because they can read a lot of information on the internet nowadays. Anyway, thanks for your support and the gratitude you have shown.

  35. I googled the internet looking for a sariwang fresh lumpia recipe which I would like to make for my birthday. Since I am a very busy person juggling school and home chores, I would like to have the easiest way to prepare lumpiang sariwa from scratch. I came across your blog and I find so "yummy delicious to read and hopefully I will be able to make the way your recipe says. Toto suggested turnip in case you can't find ubod in stores, I will keep that in mind but my dilemna is I wanted the fresh lumpia wrapper to make in the easiest way possible. One reader suggested ready made pancakes. I will try your recipe substituting ubod for yellow turnip if I can't find ubod in the market and ready made pancakes for the traditional way of making the wrapper. I was wondering if you can use the steamer to warm the pancakes or lumpiang sariwa wrapper? Thanks, Manang. Anonymous from MD.

    1. I would suggest ready made crepes instead of pancakes. You can wrap them in foil tightly and steam to warm them up.

  36. I am from sydney and i work in a deli where they sell palmitos or hearts of palm from brazil.. Find a european deli and you'll surely find those.. Manang i cant wait to try your recipe. I love experimenting and i love to try new things. I've been craving for lumpiang sriwa for awhile now and your recipe sounds so scrumptious! Thank you for posting it!!! -nikkilicious

  37. hi ate...ill this next...but what makes the yellow wrapper yellow? food coloring lang ba? my lola's neighbor used to do them but i never tried asking how...

    i dont have the crepe maker that you have....but im pretty good doing the regular crepe at regular non stick pans....

    so here's to my first try...ill let you know

    -helen :)

    1. My crepe looked yellow kasi yung lightbulbs namin yellowish, and dark ang interior ng bahay...haha! In daylight that is off white. Kung gusto mo yellowish, haluan mo ng konting tubig na kinulayan ng atsuete. Buti ka pa magaling sa regular non stick. Gas stove ba gamit mo? Siguro mas madali akong makakaluto kung gas stove... :(

    2. Manang, I have glass stove top and I use the medium pan, non-stick. My aunt had a restaurant back home and we made lumpia wrappers one day. Make sure pan is very hot, pour batter in the pan and swirl, then tilt pan to let excess batter back in bowl. When edges of wrapper start to curl a bit, peel it back carefully and turn. Cook for 5 more seconds and transfer to plate. Cover with damp towel to keep from drying out. Perfect everytime. :-)
      Thanks for your recipes! --WA

    3. Hi Manang,
      I stumbled upon your blog while searching for a recipe for lumpiang sariwa and must say that I couldn't have been more happy to do so. I remember my mom used to make this for us when we were growing up here in Canada ( I think it was her way to make sure that we will always be connected to our culture in a foreign country). Like most home cooks back in the day, she never wrote down any of her recipes so when she passed away, the recipe unfortunately died with her. Perusing the recipe in your blog just brought back memories of her making this for us. Thank you, thank you, thank you for generously sharing your recipes with your readers. I can't wait to make this recipe and many more from you blog.

    4. Thanks for your comment, Anonymous. Indeed one of my motivators to keep my blog going is to document what worked so that my own children will be able to replicate my cooking/baking even after the left home, so they won't have to miss their mama's cooking. (I also think it will help a future daughter-in-law not to have to call me or come to me for a tutorial on how to cook a certain dish that her husband craves). Another motivator is for other expats in the US to guide them in their cooking/baking endeavor. We are lucky now that Filipino food blogs and vlogs abound, I am almost tempted to stop blogging, but then every now and then I still discover a new dish that is a hit in my family, so I add that to this blog, even though others might not even find it interesting (who knows? they might, especially if they have a husband whose taste buds are as finicky as mine).

  38. This comment has been removed by a blog administrator.


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