Lumpiang Sariwa

Lumpiang Sariwa or Fresh Spring Roll is a Filipino vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad(Unwrapped version of lumpiang sariwa).

This recipe and the cooking video below will guide you on how to make lumpiang sariwa in the comfort of your own kitchen. I will even show you how to make fresh lumpia wrapper using the easiest method that I know. Let me know if you have questions; you can also follow us in Twitter, Pinterest, and Instagram (@panlasangpinoy).

lumpiang sariwa recipe

Tasting this dish makes me remember the Lumpiang Sariwa that my mom makes.

Try this delectable Lumpiang Sariwa recipe. Enjoy!



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


1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk


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)

Watch the cooking video:



Cooking Procedure:

1. Cook the Filling

1.1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
1.2. Add the pork and cook until color turns light brown
1.3. Put-in the pork cube and add ½ cup water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5 minutes
1.8. Add the fish sauce and mix. Set aside

2. Make the wrapper

2.1. In a mixing bowl, crack the eggs and beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and put the non-stick pan in place
2.6. Spray the pan with oil or grease with butter
2.7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
2.8. Cook until the top part of the mixture is dry (about 2 minutes)
2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce

3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling

4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

6. Serve. Share and Enjoy!

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  1. I tried your fresh lumpia recipe. It’s a success. Thank you.

  2. for how many servings po ito?

  3. 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!

  4. 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 :)

  5. I love watching your site, so helpful…you are more than a Chef…

  6. Stephanie Ann says:

    Thanks a lot!!!! :)

  7. April says:

    Indeed! Malen…. It is Panlasang pinoy but my husband was his number fun now. he is really an angel, all of his recipes are just PERFECT!!!!! More Power KUYA!!!! galing mo!!!!

  8. elaine says:

    This is my favorite :)

  9. ingrid says:

    hi there..lumpiang sariwa is one of my favorite and then when i found out about your website i tried to cook it all by husband, daughter and even my cousin who cooks very well loves it..i also gave my neighbor to judge the taste..though it was a one time only but it was a hit for everyone..they love it..thanks so much

  10. we are going to cook lumpiang sariwa tommorow,..thankx for this quick guide,..:)

  11. greycy says:

    thank u so much kuya for this recipe, my employer is purtuges, but now they love more what im cooking pilipino foods.

  12. Lorna says:

    ill try this one…super favorite ko ang lumpiang..thank you kuya, more power..

  13. Thankyou talga sa mga recipe,can i make the wrapper ahead of time?1 week prior to use?thanks.

  14. PingPIng says:

    I hateeee cooking but i found your website … now im hooked on it … will try these fave dish fresh lumpia :)

  15. Elvira says:

    Thank you very much, Vanjo. I tried this recipe with some substitutes to the ingredients which are not found here. My guests (my friend and her family and my mother-in-law) said it was delicious. My friend even asked for the recipe. Of course, my husband immediately became the number fan.

    Here their staple food is bread so I try as much as possible to introduce Filipino foods. Your website is a valuable source of Filipino recipes. I am glad the hubby is not a fuzzy eater so he is my ‘tester’ before I serve them to my German guests.

    Addendum: I thought you were a chef until I read your personal info and was inspired by your passion in cooking and dedication in promoting Filipino food. Kudos, Vanjo and more delcious recipes to come.

  16. My super favorite! I remember eating some of these with my friend and my boyfriend during our mall hangout last year.

  17. What kind of milk po ang gagamitin for the wrapper?