Lumpiang Sariwa (Fresh Filipino Spring Rolls)

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.

What Is Lumpiang Sariwa?

Lumpiang Sariwa is a fresh (unfried) Filipino spring roll featuring tender-crisp vegetables wrapped in a delicate, homemade crepe and lavished with a sweet-savory peanut sauce. The name directly translates to "fresh lumpia," distinguishing it from its fried counterpart.

A beloved merienda (snack) or light meal, it combines julienned vegetables, sometimes meat or seafood, with a gossamer-thin wrapper made from eggs and cornstarch. The dish is finished with a velvety peanut sauce and garnished with crushed peanuts and crispy garlic, creating a harmonious blend of textures and flavors that exemplifies the Filipino talent for adapting Chinese culinary influences into something uniquely their own.

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

Ingredients

The ingredients in Lumpiang Sariwa work together perfectly to create a balanced dish that appeals to everyone. Sweet potatoes and carrots provide natural sweetness and vibrant color, while green beans and bean sprouts add essential crunch and freshness.

The delicate cornstarch wrapper holds everything together without overpowering the filling, unlike heavier fried alternatives. Fish sauce delivers that crucial umami depth that makes Filipino cuisine distinctive, while the peanut sauce combines sweet, savory, and nutty elements for an irresistible finishing touch.

Every component serves a purpose - from the lettuce that adds moisture and freshness to the crispy garlic bits that provide texture contrast. These ingredients are not only nutritious but also easily available, making this traditional dish both accessible and delicious for modern families.

Advertisements

For the Filling:

• 1 tablespoon cooking oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 pound carrots, julienned
• 1 pound sweet potatoes, diced
• ¼ pound green beans, cut diagonally
• ½ pound bean sprouts
• 1 tablespoon sugar
• Salt and pepper to taste

For the Wrapper:

• 1 cup cornstarch
• 1½ cups water
• 3 eggs, beaten
• 2 teaspoons cooking oil
• 1 teaspoon salt
• 1 teaspoon sugar

For the Peanut Sauce:

• 3½ cups water
• ½ cup soy sauce
• 1½ cups brown sugar
• 1 teaspoon salt
• 6 tablespoons cornstarch
• 1 cup unsalted peanuts, ground
• 1 head garlic, minced
• 2 tablespoons peanut butter

For Assembly:

• 2 heads green leaf lettuce
• Extra ground peanuts for garnish
• Crispy garlic bits (toasted minced garlic)

Equipment Needed

• Large wok or deep skillet (kawali) - For stir-frying vegetables evenly and providing enough space for all ingredients
• 9-inch non-stick pan - Essential for making thin, even crepe wrappers that won't stick or tear
• Thin spatula - For flipping delicate crepes without breaking them
• Colander - To drain excess moisture from vegetables, preventing soggy lumpia
• Medium saucepan - For preparing the peanut sauce with consistent heat
• Measuring cups and spoons - For precise measurements to ensure consistent results
• Sharp knife and cutting board - For precise cutting of vegetables into uniform pieces
• Whisk - For creating a smooth, lump-free batter for wrappers
• Mixing bowls - For preparing different components separately
• Ladle or ¼ cup measure - For pouring the perfect amount of crepe batter

Advertisements

How To Make

1. Prep your vegetables: Chop the onions and garlic finely. Cut your carrots into thin strips. Dice the sweet potatoes into small cubes. Cut the green beans into diagonal slices. Wash the bean sprouts and lettuce leaves, then set aside.
2. Make the crepe wrappers: Mix cornstarch and water in a bowl until smooth. Add beaten eggs, oil, salt, and sugar. Mix well to make a thin batter. Heat a 9-inch non-stick pan over low heat. Pour ¼ cup batter and quickly swirl to cover the pan. Cook until edges start lifting (about 30-40 seconds). Flip gently and cook another 10 seconds. Place on a plate and put wax paper between each crepe. Cover with a slightly damp cloth while you make the rest.
3. Cook the filling: Heat oil in a large pan over medium heat. Cook onions and garlic until soft and fragrant. Add fish sauce and stir for 2 minutes. Put in your carrots, sweet potatoes, and green beans. Lower the heat, cover, and cook for about 7-10 minutes until tender but still crisp. Add bean sprouts and cook for 2-3 more minutes. Add sugar and season with salt and pepper. Drain the vegetables well in a colander.
4. Prepare the peanut sauce: Mix water, soy sauce, brown sugar, and salt in a pot. Bring to a boil, stirring until sugar dissolves. Add minced garlic and ground peanuts. In a small bowl, mix cornstarch with some water until smooth. Slowly pour this into your boiling sauce while stirring. Keep stirring until it thickens. Add peanut butter and mix well.
5. Assemble the lumpia: Lay a crepe wrapper on a clean surface. Place a lettuce leaf on top. Put about ½ cup of filling across the middle. Fold the sides over the filling, then roll it up carefully. The wrapper is delicate, so handle it gently.
6. Serve: Place your finished lumpia on a plate. Pour the warm peanut sauce over it generously. Top with extra ground peanuts and crispy garlic. Serve right away while the sauce is warm.

Advertisements

Tips from Lola's Kitchen

• Pre-chill your plates before assembly to keep wrappers from becoming too soft
• Squeeze excess moisture from bean sprouts before cooking to prevent soggy rolls
• Make the crepe wrappers slightly thicker than French crepes for better structure
• Keep a damp cloth over prepared wrappers to prevent drying while working
• For perfect crepes, test pan temperature with a water droplet - it should sizzle gently
• Allow filling to cool completely before assembly to prevent wrapper tears
• Save time by preparing components a day ahead and assembling before serving
• For extra flavor, add a sprinkle of kalamansi or lemon juice to the filling
• Balance the sauce sweetness with a little more soy sauce if too sweet

Substitutions

• Sweet potatoes → butternut squash, regular potatoes, or ube for a purple twist
• Green beans → snow peas, snap peas, or asparagus for different textures
• Bean sprouts → shredded cabbage or jicama for extra crunch
• Fish sauce → light soy sauce plus a pinch of salt (for vegetarian version)
• Peanuts → cashews or sunflower seeds (for peanut allergies)
• Brown sugar → coconut sugar or palm sugar for more authentic flavor
• Cornstarch wrappers → rice flour wrappers for a gluten-free option
• Lettuce → cabbage leaves or spring mix for different flavors

Troubleshooting

• Crepes breaking while cooking: Your batter may be too thin or pan too hot. Add a bit more cornstarch to thicken and lower heat.
• Soggy filling: Make sure to drain vegetables thoroughly and let them cool completely before assembly.
• Sauce too thick: Add warm water gradually while stirring until desired consistency is reached.
• Sauce too thin: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and add to simmering sauce.
• Wrapper sticking to pan: Ensure your non-stick pan is well-seasoned or add a tiny bit more oil between crepes.
• Wrappers tearing during assembly: Handle more gently and make sure filling is not too hot or heavy.
• Uneven crepes: Your batter may have settled. Stir before each pour and use a consistent amount.

Storage & Reheating

• Store components separately for best results:
  • Filling: Refrigerate in airtight container up to 3 days
  • Wrappers: Keep at room temperature for 1 day or refrigerated up to 3 days with wax paper between each
  • Sauce: Refrigerate up to 1 week; will thicken when cold
• Reheat filling in microwave for 1-2 minutes or in a pan with a splash of water
• Bring sauce to room temperature before serving, or gently warm on low heat, adding water if needed
• For best texture, always assemble fresh lumpia just before serving
• Pre-prepared lumpia will last 4-6 hours at room temperature if kept covered
• Not recommended for freezing as the texture significantly deteriorates

Advertisements

FAQ

Related

Looking for other recipes like this? Try these:

Lumpiang Sariwa (Fresh Filipino Spring Rolls)

Lumpiang Sariwa is a fresh (unfried) Filipino spring roll featuring tender-crisp vegetables wrapped in a delicate, homemade crepe and lavished with a sweet-savory peanut sauce. The name directly translates to "fresh lumpia," distinguishing it from its fried counterpart. A beloved merienda (snack) or light meal, it combines julienned vegetables, sometimes meat or seafood, with a gossamer-thin wrapper made from eggs and cornstarch. The dish is finished with a velvety peanut sauce and garnished with crushed peanuts and crispy garlic, creating a harmonious blend of textures and flavors that exemplifies the Filipino talent for adapting Chinese culinary influences into something uniquely their own.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course, Side Dish

Cuisine Chinese, Filipino

Servings 12 rolls

Calories 272 kcal

Difficulty Intermediate

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

 

1x2x3x

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 all your vegetables. Chop the onions and garlic finely. Cut your carrots into thin strips. Dice the sweet potatoes into small cubes. Cut the green beans into diagonal slices. Wash the bean sprouts and lettuce leaves, then set aside.
• Make your crepe wrappers first. Mix cornstarch and water in a bowl until smooth. Add beaten eggs, oil, salt, and sugar. Mix well to make a thin batter. Heat a 9-inch non-stick pan over low heat. Pour ¼ cup batter and quickly swirl to cover the pan. Cook until edges start lifting (about 30-40 seconds). Flip gently and cook another 10 seconds. Place on a plate and put wax paper between each crepe. Cover with a slightly damp cloth while you make the rest.
• Now cook your filling. Heat oil in a large pan over medium heat. Cook onions and garlic until soft and fragrant. Add fish sauce and stir for 2 minutes. Put in your carrots, sweet potatoes, and green beans. Lower the heat, cover, and cook for about 7-10 minutes until tender but still crisp. Add bean sprouts and cook for 2-3 more minutes. Add sugar and season with salt and pepper. Drain the vegetables well in a colander.
• While the filling cools, make your peanut sauce. Mix water, soy sauce, brown sugar, and salt in a pot. Bring to a boil, stirring until sugar dissolves. Add minced garlic and ground peanuts. In a small bowl, mix cornstarch with some water until smooth. Slowly pour this into your boiling sauce while stirring. Keep stirring until it thickens. Add peanut butter and mix well.
• To put everything together, lay a crepe wrapper on a clean surface. Place a lettuce leaf on top. Put about ½ cup of filling across the middle. Fold the sides over the filling, then roll it up carefully. The wrapper is delicate, so handle it gently.
• Place your finished lumpia on a plate. Pour the warm peanut sauce over it generously. Top with extra ground peanuts and crispy garlic. Serve right away while the sauce is warm.
• Keep any leftover filling and sauce in separate containers in the refrigerator. If your sauce gets too thick later, just add a little warm water and stir well.

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

Calories: 272kcalCarbohydrates: 59gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 42mgSodium: 1261mgPotassium: 497mgFiber: 4gSugar: 34gVitamin C: 8mgCalcium: 79mgIron: 2mg

Tried this recipe?Let us know how it was!

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.