Lumpiang Sariwa with vegetable filling, from-scratch crepe wrappers, and a sweet and savory sauce. These Filipino fresh spring rolls are a nutritious and tasty snack, side dish or meal-in-itself.
A trip to the Philippines is not only an opportunity to spend time with family and friends, but it’s also a chance for me to enjoy the food I missed from living abroad. Every time I went home for a vacation, I have a long list of favorites my mom had ready and waiting for me as soon as I arrived from the airport.
One of the things I always requested is my aunt’s lumpiang sariwa. If I may say so, I do make a pretty mean lumpia myself, but there’s just something about her version that easily trumps mine.
It’s a simple mix of vegetables sans meat, yet so tasty and flavorful. Her secret? Fish sauce AND sugar. She claims this combo is an excellent way to boost flavor without using MSG and works in other dishes, too.
As its name suggests, lumpiang sariwa is a type of Filipino spring roll that is eaten fresh or unfried as a midday snack or light meal.
It’s made of stir-fried vegetables wrapped in a crepe wrapper or thin pastry skin and smothered in a sweet and savory peanut sauce, with additional garnishings of ground peanuts and minced garlic.
This fresh lumpia recipe is a delicious mix of togue, carrots, kamote, and Baguio beans. Choose your favorite combination from the suggested list below to switch things up.
- Green beans (Baguio beans)
- Mung bean sprouts (toque)
- Sweet potato (kamote)
- Garbanzo beans
- Firm tofu
- Ground or diced pork
- For quick and even cooking, cut the ingredients in small and even size.
- Do not overcook the vegetables! They’re best enjoyed when vibrant in color and tender-crisp.
- Use a non-stick skillet to make the crepe wrappers. Separate with wax or parchment paper to prevent them from sticking together.
- Drain the filling mixture well after cooking as the excess moisture might tear the crepes. Do not overfill the wrappers to keep from bursting.
- Reserve the liquid and use in making the sauce for added depth of flavor.
- Make the sauce a little thinner than you like as it will thicken as it cools.
- The recipe below uses unsalted peanuts; if using salted, adjust seasonings.
- Stir one to two tablespoons of peanut butter in the sauce to boost the peanut taste.
How to serve
- Serve as a filling midday snack or light meal with a generous douse of the sweet and savory sauce, ground peanuts, and minced garlic.
- It’s a great make-ahead dish and can be prepped in advance. Assemble the lumpia and wrap individually in wax paper or plastic film to lock in freshness.
- Store the sauce in a container with a tight-fitting lid. To reheat, place in a saucepan and cook, adding more liquid as needed to loosen the consistency.
If you want to use the filling prito-style, swap the fresh crepe with commercial spring roll wrapper, assemble the lumpia, and fry in hot oil until golden and crisp.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 1 pound carrots, peeled and diced
- 1 pound sweet potatoes (kamote), peeled and diced
- 1/4 pound green beans, ends trimmed and cut into 1/4 inch thick
- 1/2 pound bean sprouts
- 1 tablespoon sugar
- 1 cup corn starch
- 1 1/2 cups water
- 3 eggs, beaten
- 2 teaspoons canola oil
- 1 teaspoon salt
- 1 teaspoon sugar
- non-stick cooking spray or oil
- 5 1/2 cups water
- 1/2 cup soy sauce
- 1 1/2 cups brown sugar
- 1 teaspoon salt
- 6 tablespoons corn starch
- 1 cup unsalted peanuts, ground
- 1 head garlic, peeled and minced
- 2 tablespoons peanut butter
- 2 heads green leaf lettuce
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce and cook for another 1 to 2 minutes.
- Add carrots, sweet potatoes, and green beans. Stir to combine.
- Lower heat, cover and cook for about 7 to 10 minutes or until tender.
- Add mung beans and continue to cook until tender-crisp.
- Add sugar and stir to distribute.
- Remove from pan and drain well in a colander.
- In a bowl, combine cornstarch and water. Whisk together until smooth.
- Add eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.
- Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray or lightly brush with oil.
- Add 1/4 cup batter and gently swirl to cover the bottom of the pan.
- Cook for about 30 to 40 seconds. When edges begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
- Cook for another 10 seconds or until the top is firm and dry.
- Remove the crepe wrapper from the pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.
- Place a sheet of wax paper between the crepes to keep from sticcking together.
- In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.
- Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
- In a bowl, combine corn starch and the remaining 1/2 cup water. Stir until corn starch is dissolved and mixture is smooth.
- Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Continue to cook, whisking regularly, until thickened.
- Add peanut butter and stir until dissolved and well combined.
- Separate the lettuce leaves and rinse well under cold, running water. Drain well.
- Lay a wrapper on a flat surface and place a lettuce leaf on top.
- Spoon about 1/2 cup filling across the middle of wrapper and fold sides to cover the filling.
- To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.