Fresh and refreshing, Lumpiang Sariwa is one of the healthiest and most delicious dishes Filipino cuisine has to offer. Also known as “Fresh Lumpia,” I love this dish because it brings together so many vegetables and ingredients I enjoy. Lumpiang Sariwa is one of my absolute favorite comfort dishes, bringing back memories of warmth and family. This is a popular dish not just amongst the older members of your family, but kids will also love the crunchy vegetables and sweet sauce this meal has to offer.
You can make Lumpiang Sariwa in different ways, with different ingredients –– from lumpiang ubod to lumpiang hubad. But you truly can’t go wrong with the classics. This Lumpiang Sariwa recipe makes about 4 individual spring rolls –– perfect for sharing with loved ones! Come and make them with me today.
How to Make Lumpiang Sariwa
Making Lumpiang Sariwa is actually quite simple, but that doesn’t mean its ingredients are scarce! In fact, there are three major components to one fresh spring roll: the filling, the wrapper, and the sauce.
Making the filling for Lumpiang Sariwa
One of the things that makes this dish so delicious are the different vegetables that comprise it. From sweet potatoes to string beans, tofu to shrimp, a perfect lumpiang sariwa is stuffed to the brim with so many different, mouthwatering ingredients.
To start making your Lumpiang Sariwa, let’s begin with this hearty filling. Cube 2 cups worth of sweet potato. Shred a pound of cabbage, then julienne 1 ½ cups of carrots. Crush half a cup of peanuts, and thinly slice half a pound of pork. Slice your extra firm tofu into strips as well. Shell and devein your shrimp, then chop the rest of your vegetables: your string beans or baguio beans, a medium sized onion, and half a cup of cilantro. Lastly, don’t forget to mince 3 tablespoons of garlic!
Heat a few tablespoons of cooking oil in a pan then add in your slices of garlic and onion. Once your onion has softened slightly, add in your pork slices, letting it cook until it turns light brown. Put your piece of pork cube and half a cup of water into the pan and let it simmer. Your shrimp and sweet potatoes go in the pan next. This time, wait for about five minutes, or until you note that the potatoes have softened. Your firm tofu strips go in after, and then you do the same.
Add in the last of your vegetables: your cilantro, your carrots, and your string beans. Mix the myriad of ingredients well, making sure you’ve all incorporated them thoroughly. Add your cabbage, cook for five minutes, and then, finally, 2 tablespoons of fish sauce or patis. Incorporate all these ingredients for your Lumpiang Sariwa filling well, and once you have, set it aside.
Making the wrapper
The next important aspect of the perfect lumpiang sariwa is the soft, subtle tasting wrapper you put your filling in. Unlike a burrito or chimichanga, the wrapper of lumpiang sariwa remains unfried, allowing it to absorb the many flavors the filling (and later, sauce) have to offer.
There are considerably less ingredients this time around: all-purpose flour, eggs, oil, salt, and milk. The first step to making the wrapper for your Lumpiang Sariwa is to crack both eggs into a mixing bowl and beat them. As you whisk them, add in your 1 ½ cups of milk gradually. Then, put in half a teaspoon of salt and one cup of flour, mixing it thoroughly. Add your cooking or vegetable oil (I use 2 tablespoons) and mix it well.
On your stove, place a non-stick pan over medium heat and spray it with oil or grease with butter. Take the batter of wrapper mixture and pour it in, distributing the liquid across the pan evenly. Cook until the top part of the mixture dries; this should only take about two minutes. Then, with a spatula, carefully remove the cooked mixture and place it on a flat plate. Your wrapper is done!
Making the sauce
The last part of this recipe is the sweet and rich sauce that you pour on top of your Lumpiang Sariwa. While the filling and the wrapper are great, it isn’t a complete fresh spring roll without the sauce to accompany it.
Make the sauce for your Lumpiang Sariwa by first pouring 2 cups of water into a saucepan. After you’ve brought it to a boil, pour in half a cup of brown sugar, as well as half a pork cube. Add salt to taste and a tablespoon of soy sauce, then mix well. Dilute two tablespoons of cornstarch in double the amount of water, then pour that in as well. This will help your Lumpiang Sariwa sauce thicken. Once it reaches your desired viscosity, turn the heat off and set it aside.
Now that you’ve finally prepared all the different components of your Lumpiang Sariwa, it’s time to bring them all together. Place one of your wrappers on a plate, then a lettuce leaf in the middle top portion. Take some of the filling you made and place it in the middle of the wrapper, over the lettuce leaf. Then, close the wrapper by folding the lower part and rolling the sides until you’ve sealed the filling. It’s easier said than done, but just try your best!
Pour your sauce over your fresh lumpia and garnish it with crushed peanuts and minced garlic. Just like that, your lumpiang sariwa is ready! Do the same with three more servings, and you’re ready to go.
Share and enjoy this dish with your family! Let us know what you think of this refreshing treat.
Lumpiang Sariwa (Fresh Spring Rolls Recipe)
- >>Filling ingredients<<
- 2 cups sweet potato cubed
- 2 tbsp fish sauce patis
- 1 lb cabbage shredded
- 1 ½ cup carrots julienned
- ½ cup water
- ½ cup peanuts crushed
- 6 pieces Lettuce leaves
- ½ lb pork thinly sliced
- 1 pack extra firm tofu sliced in strips
- 1 cup shrimp shelled and deveined
- 2 cups string beans baguio beans, chopped
- 1 medium sized onions chopped
- ½ cup cilantro chopped
- 3 tbsp garlic minced
- 1 pork cube
- >>Wrapper ingredients<<
- 1 cup all-purpose flour
- 2 pieces raw eggs
- 2 tbsp cooking oil
- ½ tsp salt
- 1½ cups milk
- >>Sauce Ingredients<<
- 1 tbsp soy sauce
- ½ cup brown sugar
- 2 cups water
- ½ pork cube
- 1 tbsp garlic minced
- 2 tbsp corn starch diluted in 4 tbsp water
- Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
- Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside
- Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan. Cook until the sauce becomes thick. Set aside.
- Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
- Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
- Serve. Share and Enjoy!
I tried it once and been making using this recipe…the best recipe I could find so far. 6*
May Jennings says
Thank you Panlasang Pinoy! I live in Illinois. Filipino restaurant is not as many here compared to California. I am so grateful to find your website. I am learning to make all the food that I’ve been craving for many years since I left home. Thank you for your awesome recipes! Your recipes helps me me feel closer to home. I’ve been sharing my home cooking to my kababayan co-workers so they can also enjoy the taste of home with the help od your posted recipes in Panlasang Pinoy website. I appreciate you very much. Merry Christmas and a Happy New Year to all!!!! God bless.
Is there any alternative for pork cube?
I tried your fresh lumpia recipe. It’s a success. Thank you.
oh thank you..
Vanjo Merano says
You are welcome, Jane. Glad you like it.
for how many servings po ito?
Panlasang Pinoy says
mickey, I used it as a topping/garnish on the lumpia. You may also add it in the sauce.
Vanjo Merano says
This is good for 4.
Ruby Gammad says
I tried this recipe and it was a hit! I just made some alteration,I mixed my own flour (gluten free)since my Boss is in a gluten free diet.I tried to make a gluten free crepes,and it failed but the recipe for the lumpia wrapper,its perfect for making crepes! Now I keep using it for a crepes,and they like it so much!Thank you Panlasang Pinoy!
chiqui fajardo says
hi! thanks for the lumpiang sariwa recipe, it is indeed highly recommended for holy week. however, when i was viewing your video, i noticed you used pork…. which we are supposedly abstaining from during this lenten season. i am wondering though if we can replace meat with ubod, just like what bujoy mentioned in the earlier thread. otherwise, what could be the next best alternative to meat? as always, thank you for relentlessly sharing with us your pinoy recipes. you are truly heaven sent for us mothers 🙂
I love watching your site, so helpful…you are more than a Chef…
Stephanie Ann says
Thanks a lot!!!! 🙂