Featured Dishes Lumpiang Sariwa | Seafood City Supermarket

Featured Dishes


Lumpiang Sariwa

Crisp vegetables wrapped in a soft, delicate crepe make this dish a healthy alternative to the fried spring roll. This version of lumpia (Filipino for spring roll) is prepared without frying and served fresh or sariwa with toasted peanut toppings and a sweet-savory sauce. This recipe cleverly replaces the traditional ubod or heart of a palm tree with puso ng saging or banana blossom which brings a unique flavor to this Filipino favorite.

  • 1 tbsp oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 cup banana blossoms, brined, washed, drained, cut into fine strips
  • 1 tsp dark soy sauce
  • 1 carrot, julienned or cut into thin strips
  • 250 grams shrimps, cooked and drained
  • 250 grams pork belly, cooked, chopped into fine strips (optional)
  • 1 tsp salt
  • 1 tsp sugar
Eggroll / Crepe
  • 1/2 cup cornstarch
  • 1 cup water
  • 2 large eggs, beaten
  • oil
  • 1/2 cup brown sugar
  • 1 tbsp PAMANA soy sauce
  • 2 cups water
  • 2 tbsp cornstarch, dissolved in 1/4 cup water
  • cashews or peanuts, coarsely ground
  • spring onions, to tie lumpia with
  • garlic, coarsely chopped and fried
  1. In a wok, heat oil and sauté the garlic and shallots over medium heat until soft and caramelized.
  2. Add the banana blossom and stir fry for less than a minute.
  3. Pour in the dark soy sauce.
  4. Turn the heat off before mixing in the carrots, shrimps, pork belly, salt, and sugar. Set aside and let it cool.
Egg Roll / Crepe
  1. To make the batter, combine the cornstarch and water, then whisk in the beaten egg.
  2. Heat a non-stick pan over medium heat. Use a crepe pan, if you have one, or a flat non-stick pan.
  3. Thinly coat the pan with a little oil. Wipe off any excess with a paper towel.
  4. Pour just enough of the batter, quickly swirling until it spreads out to thinly and evenly cover the pan.
  5. This will make wafer-thin omelets or crepes.
  6. Transfer to a plate for rolling.
  1. Combine sugar, soy sauce, and water in a pot and boil for 3 minutes.
  2. Stir in the cornstarch mixture.
  3. Continue cooking until the sauce has thickened.
To Assemble
  1. Lay a crepe wrapper flat on a plate and place two tablespoons of the filling on the side closest to you.
  2. Carefully fold the sides towards the center, then roll up.
  3. Serve fresh with the garnish and sauce.