Lumpiang sariwa, or fresh lumpia, is a Filipino fresh spring roll filled with sautéed vegetables and wrapped in soft crepes.
It's served with a sweet garlic sauce and crushed peanuts on top.
This version is fresh, filling, and great for merienda, lunch, or a light meal.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Vegetables: I used green papaya, cabbage, carrots, and jicama (singkamas). You can also use bean sprouts, green beans, sweet potatoes, or bamboo shoots (ubod).
- Proteins: I used chicken and tofu, but ground pork, shrimp, or no protein also works.
- Milk: Use regular milk, dairy-free milk, or water.
- Melted butter: Neutral oil or ghee works too.
- Ingredients for serving: Leaf lettuce, ground peanuts, and fried garlic are optional, but do make a big difference.
How to Make Lumpiang Sariwa (Step-by-Step)
Make the sauce
In a small pot, combine:
- ¼ cup soy sauce
- 3 cups water
- 6 garlic cloves (minced or grated)
- ⅓ cup sugar
Bring to a boil.
In a small bowl, dissolve 3 tablespoons cornstarch in ¼ cup water to make a slurry.
Stir it into the sauce and cook for about a minute, until thickened.
Turn off the heat and set aside.
Make the wrappers
In a blender or bowl, combine:
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter
- ⅔ cup flour
- a pinch of salt
Blend until smooth, or whisk until no lumps remain.
For softer wrappers that are less likely to tear, let the batter rest in the fridge for about 30 minutes.
Set an 8 or 10-inch nonstick pan over medium heat.
Lightly grease with butter, oil, or cooking spray.
Pour in about ¼ cup batter, then quickly swirl the pan to spread it thin and even.
Cook for about 1 minute, until the top looks dry and the edges start to lift.
Flip and cook the other side briefly, or cover the pan instead of flipping.
Slide onto a plate and stack the wrappers.
Repeat with the remaining batter, greasing the pan as needed.
Wrappers can be refrigerated for up to 2 days or frozen, then thawed at room temperature.
Make the filling
Heat oil in a pan over medium-high heat.
Sauté 3 garlic cloves (minced) and ½ onion (finely chopped) until softened.
Add 8 ounces ground meat. Cook, breaking it up, until no longer pink.
Add 7 ounces tofu (cut into small pieces), then season with salt and pepper.
Add 8 ounces green papaya and 4 ounces carrots, both shredded.
Cook for about 3 minutes, until slightly softened.
Add 8 ounces jicama and 8 ounces cabbage, both shredded.
Cook for another 3 minutes, until tender-crisp.
Season with 1 tablespoon soy sauce, 1 tablespoon fish sauce, salt, and pepper.
Toss, then taste and adjust.
Turn off the heat, then add ½ cup cilantro and 2 scallions, both chopped.
Let the filling cool. Drain any excess liquid, or use a colander.
Assemble
Place a lettuce leaf on a crepe, with the leafy end sticking out slightly.
Add the filling near the top center, then sprinkle with fried garlic and crushed peanuts.
Fold the bottom over the filling, then fold in the sides.
If you have extra filling, serve it without the wrapper as lumpiang hubad.
Pour the sauce over the lumpiang sariwa and top with more peanuts. Serve right away.
Recipe FAQs
Lumpiang sariwa, or fresh lumpia, is a Filipino fresh spring roll filled with vegetables, wrapped in a soft crepe, and served with sweet garlic sauce.
Lumpiang sariwa is fresh and wrapped in a soft crepe, while lumpia is usually wrapped in a thin wrapper and fried until crisp.
Yes. You can make the sauce, filling, and wrappers ahead, then assemble before serving.
Lumpiang hubad is the filling served without the wrapper, topped with sauce and peanuts.
Let the batter rest if you have time, cook over medium heat, and don't flip until the edges lift easily.
More Lumpia Recipes
- Lumpiang Shanghai: Crispy meat-filled spring rolls.
- Lumpiang gulay: Fried vegetable spring rolls.
- Dynamite lumpia: Stuffed green chilies with meat and cheese.
- Turon: Sweet banana lumpia with brown sugar and jackfruit.
- Rellenong hipon: Fried shrimp lumpia with meat filling.
- Lumpiang labong: Fried lumpia with bamboo shoots.
Vegetable Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Lumpiang Sariwa Recipe (Fresh Lumpia)
Equipment
- Small pot
- 8-inch or 10-inch nonstick pan
- Large pan or wok
Ingredients
Sauce
- ¼ cup soy sauce
- 3 cups water
- 6 garlic cloves minced or grated
- ⅓ cup sugar
- 3 tablespoons cornstarch
- ¼ cup water (for slurry)
Wrappers
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter
- ⅔ cup all-purpose flour
- a pinch of salt
- Butter, oil, or cooking spray (for greasing the pan)
Filling
- 3 garlic cloves minced
- ½ onion finely chopped
- 8 ounces ground chicken or pork
- 7 ounces firm tofu crumbled or cut into small cubes
- 8 ounces green papaya shredded
- 4 ounces carrots shredded
- 8 ounces jicama shredded
- 8 ounces cabbage shredded
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 scallions chopped
- ½ cup cilantro chopped
- Salt and pepper to taste
- Neutral oil
For serving (optional)
- Leaf lettuce
- Crushed peanuts
- Fried garlic
Instructions
- Make the sauce. Simmer the soy sauce, water, garlic, and sugar. Stir in the cornstarch slurry and cook until slightly thickened. Set aside.
- Make the wrappers. Blend or whisk the wrapper ingredients until smooth. Cook in a lightly greased pan over medium heat, using about ¼ cup batter for each wrapper. Cook for about 1 minute, then flip briefly or cover until set. Set aside.
- Make the filling. Sauté garlic and onion, then cook the meat. Add tofu, green papaya, carrots, jicama, and cabbage. Season and cook until tender-crisp. Stir in cilantro and scallions. Let cool and drain excess liquid.
- Assemble. Place a lettuce leaf on a wrapper. Add the filling, then top with fried garlic and crushed peanuts. Fold the bottom over the filling, then fold in the sides.
- Serve. Pour the sauce over the lumpiang sariwa, top with more peanuts, and serve right away.
Video
Notes
- Vegetables: I used green papaya, cabbage, carrots, and jicama. Bean sprouts, green beans, sweet potatoes, or ubod also work.
- Protein: I used chicken and tofu, but ground pork, shrimp, or no protein also works.
- Milk: Use regular milk, dairy-free milk, or water.
- Melted butter: Neutral oil or ghee works too.
- For serving: Lettuce, peanuts, and fried garlic are optional.
Jomelyn says
Im making this soon! And the sauce looks sooo appealing to me! Thanks for the recipe Nora. You are the best!
Nora Rey says
Hi Jomelyn,it is my pleasure. =) Thank you for your kind words!
Carmela says
I have always loved lumping sariwa but i never tried making them myself. This recipe seems so easy! It’s the wrappers that make me hesitant. I’ll definitely give this one a go. Thank you, Nora. 🙂
Nora Rey says
Hello Carmela, please do give it a try! Making crepes is not hard at all, I promise! and you get better as you do it. 😉