Lumpia Sariwa (Filipino Fresh Eggrolls)

Winter 2015

From chef-owner Paul Qui of Qui in Austin, Texas

Lumpia Crepes (recipe follows)
2 heads butter lettuce
Vegetable Mixture (recipe follows)
Salty-Sweet Peanut Sauce (recipe follows)
1 cup unsalted roasted peanuts, chopped
1 bunch cilantro, chopped
1 bunch mint, chopped
coarse sea salt
olive oil
coconut vinegar

To assemble the Lumpia Sariwa, put one Lumpia Crepe on a plate, place a lettuce leaf or two atop the crepe, and add some of the Vegetable Mixture. Drizzle with Salty-Sweet Peanut Sauce and garnish with 1/2 teaspoon chopped peanuts, 1 tablespoon chopped cilantro, and 1 teaspoon mint. To finish, add a pinch of coarse sea salt and a few drops of olive oil and coconut vinegar.

Yield: 4 servings (8 crepes)


1 egg
1/2 teaspoon fine sea salt
1-1/2 cups water
1 cup flour
1 tablespoon grapeseed oil, plus 1/2 teaspoon for greasing pan

Whisk the egg, salt, and water in a bowl. Add the flour a little at a time until completely incorporated (a few lumps are fine). Whisk in the oil.

On the stove, heat an 8-inch nonstick skillet over medium heat. Brush the pan with 1/2 teaspoon of grapeseed oil. When the oil’s hot, add 1/4 cup of the crepe batter to the skillet and swirl to coat the entire pan. Cook until the batter bubbles, flip over, then remove and cool on a rack. Repeat with the remaining batter.

Note: If you make the crepes in advance, store between pieces of wax paper or parchment in the refrigerator. Bring them to room temperature before serving; they don’t need to be reheated.


2 unripe mangoes, peeled and seeds removed
1 medium carrot, peeled
1 piece daikon radish, 4 inches long
1/2 English cucumber, seeds removed

Slice the fruit and vegetables into 2-inch long strips. Combine.


1 cup smooth
peanut butter
1 cup coconut milk
1 tablespoon tamari
2 cloves garlic, minced

Whisk all ingredients together until smooth. Taste and adjust seasonings, striking the right balance between sweet and salty.


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