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–+ servings
Lumpiang Sariwa (Fresh Filipino Spring Rolls)

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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
 

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
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