Lumpiang Sariwa (Fresh Spring Rolls)

Lumpiang Sariwa (Fresh Spring Rolls) is the fresh, unfried version of lumpia filled with stir-fried vegetables wrapped in crêpes or thin pancakes. It is topped with crushed peanuts and served with a sweet garlic soy sauce.

You may also like Ginisang Togue with Tofu and Shrimp (Bean Sprouts Stir Fry) and Ginisang Sayote (Sautéed Chayote), or other variations of lumpia, including Lumpiang Shanghai (Fried Spring Rolls) and Lumpiang Gulay (Fried Vegetable Spring Rolls).

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• Ingredients you'll need
• Notes and substitutions
• How to make this recipe
• Recipe FAQs
• Other vegetable recipes you may like
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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 your available options.
• 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, 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: 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. 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.

As an option, allow the batter to rest in the fridge for 30 minutes for fluffier crêpes that don't break easily.

Step 4: Set an 8 or 10-inch nonstick 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.

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 filling cool.

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 sauce over the lumpia and top with more peanuts.

Recipe FAQs

Other vegetable recipes you may like

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