Lumpiang Sariwa (Fresh Spring Rolls) are the fresh, unfried version of lumpia filled with stir-fried vegetables wrapped in crêpes or thin pancakes. They are topped with crushed peanuts and served with a sweet garlic soy sauce.
You may also like Turon with Langka (Banana Spring Rolls), a variation of lumpia with saba bananas and jackfruit.
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Ingredients you'll need
Notes and substitutions
- Vegetables: I used green papaya, cabbage, carrots, and jicama. Lumpiang Ubod is a variation using ubod or hearts of palm. You can also use green beans, sweet potatoes, or get creative with what you have available.
- Proteins: I used chicken and tofu. You can also use shrimp, pork, or skip it altogether.
- Milk: You can replace it with another liquid, such as a dairy-free alternative or water.
- Melted butter: You can use a neutral-flavored oil or ghee as a substitute.
- Ingredients for serving: Leaf lettuce, ground peanuts, and fried garlic are optional ingredients, but do make a big difference.
How to make this recipe
Make the sauce
(1)Combine ¼ cup soy sauce, 3 cups water, 6 garlic cloves, and ⅓ cup sugar in a saucepan. Let it come to a boil.
(2)Dissolve 3 tablespoons cornstarch in ¼ cup of water to make a slurry. Add it to the sauce and let it thicken for about a minute. Set it aside.
Make the wrappers
(3)Combine 1 cup milk, 2 eggs, 2 tablespoons melted butter, ⅔ cup flour, and a pinch of salt in a blender or with a whisk. Mix until smooth. As an option, allow the batter to rest in the fridge for 30 minutes for fluffier crêpes that don't break easily.
(4)Set a pan over medium heat and grease it with just a bit of butter or oil. Pour about ¼ cup of batter and immediately swirl the pan to spread it thinly and evenly.
(5)Cook for about a minute until it looks dry and the edges start to lift off the pan. Flip it and cook the other side for half the time. Alternatively, you can cover the pan instead of flipping it.
Slide onto a plate and stack them; they shouldn't stick together. Repeat the process, greasing the pan as needed.
Crêpes can be made in advance and kept in the fridge for up to 2 days. You can also freeze them to extend their shelf life, then thaw at room temperature.
Make the filling
(6)Set a skillet over medium-high heat. Sauté 3 garlic cloves and ½ onion in oil until softened, about a minute. Add 8 ounces ground meat and break it up. Cook until no longer pink.
(7)Add ½ block tofu, then season with salt and pepper.
(8)Add 8 ounces green papaya and 4 ounces carrots. Cook until slightly softened, about 3 minutes. (9)Add 8 ounces jicama and 8 ounces cabbage. Cook for another 3 minutes until tender-crisp. Add 1 tablespoon soy sauce, 1 tablespoon fish sauce, some salt, and pepper. Toss them together. Taste and adjust accordingly.
(10)Turn off the heat, then add ½ cup cilantro and 2 scallions. Let the filling cool.
Assemble
(11)Place a leaf lettuce on a crêpe with its leafy end overhanging by an inch. Add the filling on the top middle section. Sprinkle some fried garlic and crushed peanuts.
(12)Fold the bottom half over the filling, then fold the sides over the middle. If there is any leftover filling, it can be served on its own without a wrapper as Lumpiang Hubad.
(13)Generously pour the sauce and top with more peanuts.
Frequently asked questions
The term lumpia generally refers to fried spring rolls with meat and vegetables wrapped in a thin pastry skin. There are sweet versions as well as ones that are not fried.
Lumpiang Sariwa is a fresh, unfried variation of lumpia with a pre-cooked filling of vegetables and meat wrapped in a crêpe or thin pancake. It is generously doused with a sweet garlic soy sauce.
The eggs provide structure and hold the ingredients together. They also add flavor and tenderness. Without eggs, crepes will likely be dense and less tender.
The liquid (milk) in the batter helps blend everything. It creates a runny batter that allows you to make thin crepes. You can use plant-based milk or water if you are intolerant to dairy products.
Crêpe pans have a nonstick surface and low sides that make flipping easier. The thin, flat base heats up quickly and evenly. Unless you already have one, a crepe pan is not necessary to make good crepes.
A nonstick or stainless steel pan will work well. Preheating the pan and greasing it with oil or butter will prevent sticking.
Other vegetable recipes you may like
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📖 Recipe
Lumpiang Sariwa (Fresh Spring Rolls)
Equipment
- 8 or 10-inch skillet (for the crepes)
- Large sauté pan
Ingredients
SAUCE
- ¼ cup soy sauce
- 6 garlic cloves minced or grated
- ⅓ cup sugar
- 3 tablespoons cornstarch
CRÊPE BATTER
- 1 cup milk sub:plant-based milk or water
- 2 eggs
- 2 tablespoons melted butter sub:oil
- ⅔ cup all-purpose flour
- Salt a pinch
FILLING
- 3 garlic cloves minced
- ½ onion minced
- 8 ounces ground chicken or pork
- ½ block firm tofu (about 7 ounces) crumbled or cut into small cubes
- 8 ounces fine-julienned green papaya (about 2 cups)
- 4 ounces fine-julienned carrots (about 1 cup)
- 8 ounces fine-julienned jicama (about 2 cups)
- 8 ounces shredded cabbage (about 2 cups)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 scallions chopped
- ½ cup chopped cilantro
- Salt and pepper to taste
FOR SERVING
- Leaf lettuce
- Fried garlic
- Fried or roasted peanuts coarsely ground
Instructions
MAKE THE SAUCE:
- Combine soy sauce, 3 cups of water, garlic, and sugar in a saucepan. Let it come to a boil.
- Dissolve cornstarch in ¼ cup of water and add it to thicken the sauce. Set it aside.
MAKE THE WRAPPERS:
- Combine milk, eggs, melted butter, flour, and salt in a blender or with a whisk. Mix until smooth.
- Set a pan over medium heat and grease it with a bit of butter or oil. Pour about ¼ cup of batter and immediately swirl the pan to spread it thinly and evenly.
- Cook for about a minute until it looks dry and the edges start to lift off the pan. Flip it and cook the other side for half the time. Alternatively, you can cover the pan instead of flipping it.
- Slide onto a plate and repeat the process. Grease the pan as needed.
MAKE THE WRAPPERS:
- Set a skillet over medium-high heat. Sauté garlic and onion in oil until softened, about a minute.
- Add ground meat and break it up. Cook until no longer pink.
- Add tofu, then season with salt and pepper.
- Add green papaya and carrots. Cook until slightly softened, about 3 minutes.
- Add jicama and cabbage. Cook for another 3 minutes until tender-crisp.
- Add soy sauce, fish sauce, salt, and ground pepper. Toss them together. Taste and adjust accordingly.
- Turn off the heat, then add cilantro and scallions. Let the filling cool.
ASSEMBLE:
- Place a leaf lettuce on a crêpe with its leafy end overhanging by an inch.
- Add the filling on the top middle section. Sprinkle some fried garlic and crushed peanuts.
- Fold the bottom half over the filling, then fold the sides over the middle.
- Generously pour the sauce and top with more peanuts.
Video
Notes
- This recipe makes 8 to 10 crepes.
- Crêpes can be made in advance and kept in the fridge for up to 2 days. You can also freeze them to make them last longer.
- If there is any leftover filling, it can be served on its own without a wrapper as Lumpiang Hubad.
Carmela
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
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. 😉