Before we left for our trip one of the last things I asked my mom to make was Fresh Lumpia. Lumpia is one of those dishes that is synonymous with Filipino cuisine. The wrap is made with a simple flour and water mixture and cooked like a crepe. It’s then filled with some lightly sauteed veggies and fresh crisp lettuce. What makes it not so healthy is the brown sauce that it’s served with. It’s brown sugar that has been seasoned with some soy sauce and thickened with corn starch.
The filling is my mom’s recipe and she is willing to share it with all of you. What she used in this version was some butternut squash, green beans, carrots and some prawns. It’s simply seasoned with just garlic, onion and salt and pepper.
For the wrap we used some turmeric and malugay (moringa) flavored coconut wraps from nucoco. This makes the fresh lumpia more nutrient dense and filling.
For the sauce that is where I wanted to change it up. Instead of just using sugar as the base of the sauce I used cashew butter instead and sweetened it with date syrup. It still had that sweetness I remember, but such a better sauce to have instead.
I hope you enjoy this fresh lumpia recipe. It’s really accessible and versatile. For other healthy-fied Filipino recipes you can also try my Champorado, Halo Halo, Palitaw or Pancit. If you make any of them don’t forget to tag me on Instagram. I love seeing the recipes out in the wild.
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