As a mom of three picky eaters, getting my kids to eat vegetables used to feel like an impossible mission, until I discovered Lumpiang Sariwa.
This fresh Filipino spring roll recipe has become my secret weapon in the kitchen, transforming ordinary vegetables into something my children actually fight over at the dinner table. The combination of crisp-tender carrots, sweet potatoes, and fresh vegetables wrapped in a delicate crepe-like wrapper, all drizzled with that irresistible sweet-savory peanut sauce, makes this dish an absolute winner.
What started as my sneaky way to add more nutrients to my kids’ diet has now become our family’s most requested merienda and party food. Even my youngest, who used to run at the sight of anything green, now helps me prepare the filling and asks for seconds.
If this lumpiang sariwa recipe can turn my vegetable-avoiding kids into veggie lovers, it can work wonders for your family, too.
Why You’ll Love This Recipe
- Perfect balance of textures – crisp vegetables wrapped in silky-soft crepe
- Healthier alternative to fried lumpia
- Customizable filling options
- Make-ahead friendly for parties
- Rich in vegetables and protein
- Restaurant-quality results at home
- Family-friendly recipe that brings generations together
Lumpiang Sariwa (Fresh Filipino Spring Rolls)
Equipment
- Large wok or deep skillet (kawali) For stir-frying vegetables
- 9-inch non-stick pan Essential for making thin, even crepe wrappers
- Thin spatula (pambaliktad) For flipping delicate crepes
- Colander (salaan) To drain excess moisture from vegetables
- Medium saucepan For preparing the peanut sauce
- Measuring cups and spoons (Panukat) For precise measurements
- Sharp knife and cutting board (kutsilyo at sangkalan)
- Whisk (wire beater)
- Mixing bowls
- Ladle or ¼ cup measure for crepe batter
Ingredients
For the Filling:
- 1 tablespoon cooking oil mantika
- 1 onion finely chopped (sibuyas)
- 2 cloves garlic minced (bawang)
- 2 tablespoons fish sauce patis
- 1 pound carrots julienned (karot)
- 1 pound sweet potatoes diced (kamote)
- ¼ pound green beans cut diagonally (sitaw)
- ½ pound bean sprouts togue
- 1 tablespoon sugar asukal
- Salt and pepper to taste asin at paminta
For the Wrapper (Balot):
- 1 cup cornstarch corn starch
- 1½ cups water tubig
- 3 eggs beaten (itlog)
- 2 teaspoons cooking oil
- 1 teaspoon salt
- 1 teaspoon sugar
For the Peanut Sauce (Sarsa):
- 3½ cups water
- ½ cup soy sauce toyo
- 1½ cups brown sugar maskobado
- 1 teaspoon salt
- 6 tablespoons cornstarch
- 1 cup unsalted peanuts ground (mani)
- 1 head garlic minced
- 2 tablespoons peanut butter mantika ng mani
For Assembly:
- 2 heads green leaf lettuce letsugas
- Extra ground peanuts for garnish
- Crispy garlic bits toasted minced garlic
Instructions
- Start by preparing your mise en place (ihanda ang mga sangkap). Finely chop the onions and garlic (tudturin ang sibuyas at bawang). Julienne the carrots (hiwain ng pahaba ang karot). Dice the sweet potatoes (kubulin ang kamote). Cut the green beans diagonally (hiwain ng pahilag ang sitaw).
- Begin making the crepe wrappers (balot) by whisking together cornstarch and water until completely smooth. Add beaten eggs, oil, salt, and sugar to create a thin, runny batter. Heat a 9-inch non-stick pan over low heat (160°C/320°F). Pour ¼ cup batter and quickly swirl to coat the pan evenly. Cook until the edges start lifting from the pan, about 30-40 seconds. Gently flip and cook another 10 seconds. Transfer to a plate and place wax paper between each crepe to prevent sticking. Repeat with remaining batter (ulitin hanggang maubos ang pambalot).
- For the filling (palaman), heat oil in a large wok or deep skillet over medium heat (180°C/350°F). Sauté onions and garlic until fragrant and translucent (igisa ang sibuyas at bawang). Add fish sauce (patis) and cook for 2 minutes. Add carrots, sweet potatoes, and green beans. Lower heat, cover, and cook for 7-10 minutes until vegetables are tender but still retain some crispness (lutuin hanggang maluto pero malutong pa rin). Add bean sprouts (togue) and cook for another 2-3 minutes. Season with sugar, salt, and pepper to taste. Transfer to a colander and drain well (salain ng mabuti).
- While the filling cools, prepare the peanut sauce (sarsa). In a saucepan, combine water, soy sauce (toyo), brown sugar (asukal na maskobado), and salt. Bring to a boil, stirring until sugar dissolves. Add minced garlic and ground peanuts (mani). Mix cornstarch with remaining water until smooth, then gradually whisk into the boiling sauce. Continue stirring until thickened. Add peanut butter and stir until well incorporated (haluin hanggang malapot).
- Clean and separate lettuce leaves (letsugas), washing thoroughly and patting dry. To assemble (pagbabalot), lay a crepe wrapper on a clean surface. Place a lettuce leaf on top, then spoon about ½ cup of the filling across the middle. Fold the sides over the filling, then roll tightly but gently, being careful not to tear the wrapper (maingat na itupi ang gilid at ikuwadro).
- Place the finished lumpia on a serving plate (ilagay sa pinggan). Pour the warm peanut sauce generously over the top (budburan ng sarsa). Garnish with additional ground peanuts and crispy garlic bits (lagyan ng dinurog na mani at toasted na bawang). Serve immediately while the sauce is warm (ihain habang mainit pa ang sarsa).
- Keep remaining wrappers covered with a slightly damp cloth while working to prevent them from drying out (takpan ng basang tela ang mga hindi pa nagagamit na balot). If the sauce becomes too thick, thin it with warm water (dagdagan ng mainit na tubig kung masyadong malapot ang sarsa). Save any leftover filling and sauce separately in airtight containers (itago ng hiwalay ang natirang palaman at sarsa sa lalagyang mahigpit ang takip).
Tips from Lola’s Kitchen
- Always use fresh vegetables for best results
- Squeeze excess moisture from bean sprouts before cooking
- Make crepe wrappers slightly thicker than usual French crepes
- Keep wrappers covered with damp cloth while working
- Test crepe pan temperature with a drop of water – it should sizzle gently
- Add water gradually to sauce if it becomes too thick
Nutrition
Traditional Serving Suggestions
- Serve as merienda (afternoon snack) with hot tea
- Perfect for special occasions like fiestas
- Pair with pancit for birthdays (symbolizing long life)
- Offer as a lighter alternative at family gatherings
Troubleshooting
- Crepes breaking: Ensure batter isn’t too thin and pan isn’t too hot
- Soggy filling: Drain vegetables thoroughly after cooking
- Sauce too thick: Add warm water gradually while stirring
- Wrapper sticking: Use more oil or replace worn non-stick pan
Ingredient Alternatives
- Sweet potato → regular potato or squash
- Green beans → snap peas or asparagus
- Bean sprouts → shredded cabbage
- Fish sauce → light soy sauce (for vegetarian version)
- Peanuts → cashews (for peanut allergies)
Storage & Reheating
- Store components separately:
- Filling: Refrigerate up to 3 days
- Wrappers: Room temperature 1 day, refrigerated 3 days
- Sauce: Refrigerate up to 1 week
- Reheat filling in microwave or pan
- Bring sauce to room temperature, thin with water if needed
- Best assembled fresh before serving
Variations
- Seafood Version:
- Add chopped shrimp or crab meat
- Use seafood stock in sauce
- Vegetarian Version:
- Add firm tofu cubes
- Replace fish sauce with mushroom sauce
- Use vegetable stock
- Protein-Rich Version:
- Add ground chicken or pork
- Include scrambled eggs in filling
Frequently Asked Questions
Q: Can I make the wrappers ahead? A: Yes, store between wax paper and refrigerate up to 3 days.
Q: Why is my sauce too thick? A: Cornstarch continues to thicken as it cools. Add warm water gradually to reach desired consistency.
Q: Can I freeze lumpia sariwa? A: Not recommended. Components are best fresh or refrigerated briefly.
Q: How do I prevent vegetables from becoming too soft? A: Don’t overcook – maintain crisp-tender texture and drain well.
The Story Behind Lumpiang Sariwa
Lumpiang Sariwa, meaning “fresh spring roll” in Filipino, tells a fascinating story of cultural fusion in Philippine cuisine. This beloved dish traces its roots to Chinese immigrants who brought their traditional spring rolls to Philippine shores during the pre-colonial period. Over generations, Filipino cooks transformed the original Chinese popiah into something distinctly their own, replacing the traditional wheat wrapper with a delicate crepe-like wrapper made from eggs and cornstarch.
Unlike its more commonly known cousin, Lumpiang Shanghai, these fresh spring rolls showcase the abundance of vegetables in Philippine cuisine. The dish gained prominence in the 1950s when Chinese-Filipino restaurants began featuring it as a healthier alternative to fried lumpia. The addition of a rich peanut sauce, itself a fusion of Chinese and Malay influences, became the signature element that sets Filipino fresh lumpia apart from its Asian counterparts.
Today, Lumpiang Sariwa holds a special place in Filipino food culture, particularly in regions with strong Chinese-Filipino communities like Binondo, Manila’s Chinatown. It’s a staple at family gatherings, commonly served as merienda (afternoon snack) or as a light meal. The dish perfectly exemplifies the Filipino talent for adaptation, taking foreign culinary concepts and reimagining them with local ingredients and tastes.
In modern Filipino homes, this dish has evolved from being just party fare to becoming a practical solution for health-conscious families. Its versatility allows for endless variations, from the traditional vegetable-only versions to modern interpretations incorporating seafood or meat. The preparation of Lumpiang Sariwa is often a family affair, with recipes passed down through generations, each family adding their own special touch to this enduring classic.
This elegant yet humble dish continues to captivate food enthusiasts worldwide, representing the perfect balance of nutrition and indulgence that characterizes much of Filipino cuisine. Whether enjoyed from a street food vendor in Manila or prepared in home kitchens across the globe, Lumpiang Sariwa remains a testament to the rich culinary heritage and adaptability of Filipino food culture.
