Lumpiang sariwa (Tagalog: "fresh spring roll") or "fresh lumpia", consists of minced vegetables and/or various pre-cooked meat or seafood and jicama (singkamas) as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe.
Egg is often used to hold the wrap together.
The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed roasted peanuts and fresh garlic.
This variety is not fried and is usually around 5 centimetres in diameter and 15 centimetres in length.
It is derived from the original Chinese popiah.
Lumpiang sariwa (Tagalog: "fresh spring roll") or "fresh lumpia", consists of minced vegetables and/or various pre-cooked meat or seafood and jicama (singkamas) as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe. Egg is often used to hold the wrap together. The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed roasted peanuts and fresh garlic. This variety is not fried and is usually around 5 centimetres in diameter and 15 centimetres in length. It is derived from the original Chinese popiah.
Lumpia