Fresh Spring Roll

Spring is coming! Yay! And I’m so thrilled about it. Sun shining, warm weather. Ohhh how I love spring. So today I made this wonderful and very light dish. You can eat it as a snack or dinner. Fresh spring rolls or Lumpiang Sariwan in my native tongue is a  vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are made with heart of palm. Heart of Palm is very hard to find here in my area. So I substitutes the heart of palm to Jicama, that is easy to find. My local store carry it all the time. So it’s very  handy.  The crunch and sweetness from Jicama, add another texture  and flavor to the dish. And its really blended to all ingredients. And the touch of the crush peanuts on top of the sauce add another great taste. I really love this dish. And I hope you will too! 🙂


Try this delactable Fresh Spring Rolls.



2 cups cabbage, shredded

1 ½ cup carrots, julienned

1 whole Jicama, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves

½ lb chicken breast, strip about ¼ inch

1 pack extra firm tofu, sliced in strips (optional)

1 cup shrimp, shelled and deveined

2 cups green beans,sliced diagonally

1 medium sized onions, chopped

3 tbsp garlic, minced

2 chicken cubes

1 package of Spring Rolls Wrappers, you can find this on the Asian store. (or recipes as follow.)

Salt and Pepper to taste


1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk


1 tbsp soy sauce

½ cup brown sugar

2 cups water

1 tbsp garlic, minced

2 tbsp corn starch (diluted in 4 tbsp water)


 Cook the Filling

 In a heated pan, pour-in the cooking oil then sauté the garlic and onions. Add the chicken breast and cook until color turns light brown
Put-in the pork cube and add ½ cup water then simmer until pork is tender
Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft

 Add the tofu and cook for a few minutes

 Put-in the carrots, and string beans then mix with the other ingredients
Add the cabbage and let cook for 5 minutes
Set aside

Make the wrapper

In a mixing bowl, crack the eggs and beat
Add the milk while beating

Put in the salt and all-purpose flour then mix thoroughly

Add the vegetable oil and mix well
Turn the stove on to medium heat and put the non-stick pan in place
Spray the pan with oil or grease with butter
Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
Cook until the top part of the mixture is dry (about 2 minutes)
Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

Make the sauce

In a saucepan, pour the water and bring to a boil
Add the brown sugar
Put some salt and soy sauce then mix well
Dilute the cornstarch in water and pour in the saucepan.
Cook until the sauce becomes thick. Set aside.

Wrap the filling

Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.

Put some of the julienned Jicama at the same height of the lettuce leaf.
Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

Pour the sauce over the Fresh Spring Rolls and garnish with crushed peanuts and minced garlic.

Serve. Share and Enjoy!


4 thoughts on “Fresh Spring Roll

    • I can’t really say because I never tried using heart of palm from the can. I wish I have better answer to this. Back in the Philippines we always use the fresh one.

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