Lumpiang Sariwa Fresh Filipino Spring Rolls || Gracefult Kitchen

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Lumpiang Sariwa Fresh Filipino Spring Rolls

Banana Bread

For his lumpiang sariwa recipe, 2021 F&W Best New Chef Carlo Lamagna of Portland, Oregon, skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with fresh vegetables. Topped with a sauce of soy sauce simmered with brown sugar and star anise and sprinkled with crunchy chopped peanuts, these lumpiang sariwa make a nice appetizer or light meal.

Ingredients

1 ½ cups well-shaken and stirred unsweetened coconut milk
4 large eggs
½ cup all-purpose flour
2 tablespoons coconut oil, melted
1 ½ teaspoons honey
½ teaspoon kosher salt
Cooking spray
1 cup water or chicken stock
¼ cup soy sauce
2 tablespoons light brown sugar
2 whole star anise
1 ½ tablespoons cornstarch
1 ½ tablespoons warm water
5 cups julienned carrots (10 ounces)
2 cups julienned seeded peeled delicata or acorn squash (5 ounces)
1 ½ cups julienned hearts of palm (5 ounces)
1 ¼ cups thinly sliced scallions
¼ cup fresh lemon juice
1 tablespoon kosher salt
10 medium lettuce leaves
½ cup plus 2 tablespoons roasted peanuts, chopped

Description

Process coconut milk, eggs, flour, coconut oil, honey, and salt in a blender until completely smooth, about 20 seconds. Let rest at room temperature at least 20 minutes or up to 1 hour to allow flour to fully hydrate.
Line a large plate with paper towels.Lightly coat a 10-inch nonstick skillet with cooking spray, and heat over medium. Pour 1/4 cup batter into skillet, and immediately swirl pan to thinly and evenly coat bottom. Cook until batter is set and no longer wet to the touch, 30 to 45 seconds. Do not flip crêpe; carefully loosen edges of crêpe from skillet using a nonstick spatula. Invert pan to release crêpe onto prepared plate; set aside to cool. Repeat process with remaining batter to make about 10 crêpes.
Bring 1 cup water, soy sauce, brown sugar, and star anise to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; simmer, stirring often, until sugar has fully dissolved, about 1 minute. Whisk together cornstarch and 1 1/2 tablespoons warm water in a small bowl to make a slurry. Slowly whisk slurry into simmering soy sauce mixture in saucepan. Bring to a boil over medium and cook, whisking constantly, until thickened, about 1 minute. Remove from heat.
Combine carrots, squash, hearts of palm, scallions, lemon juice, and salt in a large bowl; toss to fully coat. Place 1 lettuce leaf on a clean work surface. Place about 1 cup vegetable mixture on lettuce leaf, and roll up to wrap vegetables. Place lettuce wrap in middle of 1 crêpe, and roll up to wrap lettuce in crêpe. Place crêpe, seam side down, on a plate. Repeat with remaining crêpes and vegetables.
Once crêpes are assembled, make a 1-inch-long slit down middle of top of each crêpe. Spoon about 1 1/2 tablespoons sauce over each crêpe, and sprinkle each with 1 tablespoon peanuts.