Lumpiang Sariwa (Fresh Spring Rolls Recipe) (2024)

By: Vanjo Merano 77 Comments Updated: 6/23/21

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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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Lumpiang Sariwa (Fresh Spring Rolls Recipe) (2)

Lumpiang Sariwa (Fresh Spring Rolls Recipe)

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 50 minutes minutes

Print RecipeRate Recipe

5

Ingredients

Filling

  • 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
  • ½ lb pork thinly sliced
  • 10 ounces tofu extra firm, sliced into strips
  • 1 cup shrimp shelled and deveined
  • 15 pieces long green beans baguio beans, chopped
  • 1 onion chopped
  • ½ cup cilantro chopped
  • 3 tbsp garlic minced
  • 1 pork cube

Wrapper

  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons cooking oil
  • ½ teaspoons salt
  • cups milk

Sauce

  • 1 tablespoon soy sauce
  • ½ cup brown sugar
  • 2 cups water
  • ½ pork cube
  • 1 tablespoon garlic minced
  • 2 tablespoons cornstarch diluted in 4 tbsp water

Instructions

  • 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!

Nutrition Information

Serving: 5g Calories: 766kcal (38%) Carbohydrates: 98g (33%) Protein: 34g (68%) Fat: 30g (46%) Saturated Fat: 8g (40%) Polyunsaturated Fat: 7g Monounsaturated Fat: 13g Trans Fat: 0.03g Cholesterol: 107mg (36%) Sodium: 1195mg (50%) Potassium: 1709mg (49%) Fiber: 17g (68%) Sugar: 45g (50%) Vitamin A: 16792IU (336%) Vitamin C: 80mg (97%) Calcium: 428mg (43%) Iron: 8mg (44%)

© copyright: Vanjo Merano

Lumpiang Sariwa (Fresh Spring Rolls Recipe) (2024)

FAQs

What is the difference between lumpia and fresh lumpia? ›

For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic ingredients (and it may use rice flour). This essentially turns it into a thin egg crêpe. It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water.

What is lumpia Sariwa made of? ›

These spring rolls (sariwa means fresh in Tagalog) were first introduced to the Philippines by Chinese immigrants and traders. They usually consist of vegetables, meat or seafood, rolled up in lettuce and a thin wrapper.

Can I use frozen spring roll wrapper for fresh lumpia? ›

You can make your own wrappers, or you could use fresh spring roll wrappers (or indeed, frozen spring roll wrappers - just defrost and use them as they are without frying).

What is the most popular lumpia in the Philippines? ›

Lumpiang Shanghai is one of the most ubiquitous dishes served in Filipino parties, along with variations of pancit (noodles).

Does lumpia need to be thawed before cooking? ›

Start frying (or freeze 'em to fry later)

There's no need to defrost before frying. To fry your lumpia, heat about a quart of vegetable oil in a wok or high-sided sauté pan over medium heat (the oil should be at least three inches deep).

What is the English of Lumpiang Sariwa? ›

Lumpiang Sariwa or Fresh Spring Roll is a vegetable dish composed of garden vegetables wrapped in a crepe served with sweet garlicky sauce and crushed peanuts.

How long does fresh lumpia last? ›

In general, fried lumpia can typically be stored in the refrigerator for about 3 to 5 days. It is important to store them in an airtight container or wrapped tightly in plastic wrap to maintain their freshness and prevent them from drying out.

Why is Lumpiang Sariwa healthy? ›

The ingredients—ground chicken or pork, olive oil, peanuts, and fresh herbs and spices—add flavor. Also, the lumpiang sariwa is served fresh so it has fewer calories than fried lumpiang. Source: Mula sa Pusa, Heart Healthy Traditional Filipino Recipes, American Heart Association, 1999.

How do you seal spring rolls without eggs? ›

Flour paste. Mix flour with water and a bit of salt. Go for a thick glaze-like consistency, and use it instead of the egg. Give it at least 10 minutes to hold before frying, and try to hold the edges closed with tongs when initially frying.

What is the difference between spring roll and lumpia? ›

Although spring rolls and lumpia are similar, they are not the same. Lumpia are usually longer and skinner than spring rolls. Besides the shape, spring rolls from Chinese restaurants are usually vegetarian, while lumpia, lumpian shanghai specifically (this version), is mostly meat.

What is the best wrapper for lumpia? ›

"There are many combination's of Lumpia fillings and after trying many I came up with this, reminds me of how they tasted when I was in the Philippians. I prefer the authentic Lumpia wrapper (spring roll wrapper) as they are very thin and fry up nice and crisp. Opposed to the egg roll and wanton wrappers."

Why is my lumpia soggy? ›

Allow to cool: Allow the lumpia to cool for a few minutes before serving. This helps to prevent the filling from steaming the wrapper and causing it to become soggy. Keep them uncovered: It is best to keep the lumpia uncovered, as covering them can trap moisture and make them less crispy.

How do you make spring rolls fresh again? ›

Contrary to common belief, spring rolls can be revived the next day! Dip the rolls in filtered water quickly and wipe off excess water. Put the rolls in a microwave safe tray and cover with a wet paper towel. Let sit for a minute before enjoying.

Are there different types of lumpia? ›

Philippine lumpia is typically filled with a mixture of meat (such as pork or shrimp) and vegetables (such as carrots, onions, and cabbage), while Indonesian lumpia is usually filled with a mixture of meat (such as chicken or beef) and spices.

What makes lumpia different? ›

Lumpia vs egg rolls

Unlike lumpia, which is usually long and thin, egg rolls are quite thick. Egg rolls are also filled with mostly cabbage and some meat while lumpia are made with mostly pork. Egg rolls are also wrapped in a thick wheat wrapper while lumpia wrappers are paper thin.

What are the benefits of fresh lumpia? ›

The inclusion of vegetables high in fiber in lumpia's filling is one of the dish's main health advantages. A good source of fiber is found in vegetables like carrots, onions, and cabbage, which aids in maintaining a healthy digestive system and preventing constipation.

What is the other term of fresh lumpia? ›

Lumpiang sariwa, otherwise known as fresh lumpia, is essentially a thin crepe wrap filled with partially cooked vegetables and meat. Partially cooked vegetables and a thin egg crepe wrapper make lumpiang sariwa distinct from fried lumpia.

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