Lumpiang Sariwa is the fresh, unfried version of lumpia filled with sautéed vegetables wrapped in crêpes or thin pancakes. This fresh spring roll is topped with crushed peanuts and served with a sweet garlic soy-based sauce.
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Ingredients you'll need
Notes and substitutions
- Vegetables: I used green papaya, cabbage, carrots, and jicama (singkamas). Lumpiang Ubod is a variation using ubod or hearts of palm. You can also use bean sprouts, green beans, sweet potatoes, or get creative with available options.
- Proteins: I used chicken and tofu. You can also use ground pork, shrimp, 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, but do make a big difference.
How to make this recipe
Make the sauce
Step 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.
Step 2: In a bowl, dissolve 3 tablespoons of cornstarch in ¼ cup of water to make a slurry. Add it to the sauce and let it thicken for about a minute. Turn off the heat, then set it aside.
Make the wrappers
Step 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.
For fluffier crepes that don't break easily, allow your batter to rest in the fridge for about 30 minutes.
Step 4: Set an 8 or 10-inch nonstick pan over medium heat and grease it with just a bit of butter or oil (or use cooking spray). Pour about ¼ cup of batter and immediately swirl the pan to spread it thinly and evenly.
Step 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 them at room temperature.
Make the filling
Step 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.
Step 7: Add ½ block tofu, then season with salt and pepper.
Step 8: Add 8 ounces of green papaya and 4 ounces of carrots. Cook until slightly softened, about 3 minutes.
Step 9: Add 8 ounces of jicama and 8 ounces of 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.
Step 10: Turn off the heat, then add ½ cup cilantro and 2 scallions. Let the vegetable mixture cool. Drain any excess sauce or liquid, or use a colander.
Assemble
Step 11: Place 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.
Step 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.
Step 13: Generously pour the lumpia sauce over the Lumpiang Sariwa and top with more peanuts. Serve and enjoy your fresh lumpia!
Recipe FAQs
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.
More lumpia recipes
- Lumpiang Shanghai: Crispy spring rolls filled with a ground meat mixture, served with sweet chili sauce or a vinegar-based dipping sauce.
- Lumpiang Gulay: Vegetarian spring rolls with a medley of vegetables.
- Dynamite Lumpia: Green chilies stuffed with ground meat and cheese, wrapped in lumpia wrappers and fried until crisp.
- Turon: A sweet variation of lumpia with ripe saba bananas, brown sugar, and jackfruit, wrapped in a lumpia wrappers.
- Rellenong Hipon: Fried lumpia with whole shrimp and ground meat.
- Lumpiang Labong: Fried lumpia filled with bamboo shoots or labong.
Other vegetable recipes you may like
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📖 Recipe
Lumpiang Sariwa
Equipment
- 8 or 10-inch nonstick pan (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 (see note)
- 2 eggs
- 2 tablespoons melted butter (see note)
- ⅔ cup all-purpose flour
- Salt a pinch
FILLING
- 3 garlic cloves minced
- ½ onion minced
- 8 ounces ground chicken or pork (see note)
- ½ block firm tofu (about 7 ounces) crumbled or cut into small cubes (see note)
- 8 ounces fine-julienned green papaya (about 2 cups) (see note)
- 4 ounces fine-julienned carrots (about 1 cup) (see note)
- 8 ounces fine-julienned jicama (about 2 cups) (see note)
- 8 ounces shredded cabbage (about 2 cups) (see note)
- 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 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 nonstick 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. 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.
MAKE THE FILLING:
- 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 and drain any excess sauce or liquid, or use a colander.
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.
Notes
- Vegetables: You can also use bean sprouts, green beans, sweet potatoes, or get creative with available options.
- Proteins: 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, but do make a big difference.
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. 😉