Lumpiang Sariwa (Fresh Spring Rolls Recipe)
Lumpiang Sariwa or Fresh Spring Roll is a 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 lumpiang sariwa).
Tasting this dish makes me remember the Lumpiang Sariwa that my mom makes.
Try this delactable Lumpiang Sariwa recipe.
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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)
Ingredients
- >>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
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!
elaine says
This is my favorite 🙂
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 myself..my 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
ivy says
we are going to cook lumpiang sariwa tommorow,..thankx for this quick guide,..:)
greycy says
thank u so much kuya for this recipe, my employer is purtuges, but now they love more what im cooking pilipino foods.
Lorna says
ill try this one…super favorite ko ang lumpiang..thank you kuya, more power..
ann says
Thankyou talga sa mga recipe,can i make the wrapper ahead of time?1 week prior to use?thanks.
PingPIng says
I hateeee cooking but i found your website … now im hooked on it … will try these fave dish fresh lumpia 🙂
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.
Melanie Ong says
My super favorite! I remember eating some of these with my friend and my boyfriend during our mall hangout last year.
cora browning says
The other name for cilantro is corriander leaves…used in a lot of asian cooking. hope this will also help…
mi_ma says
Hey PPfamily, just wna thank u for this great recipe..my japanese inlaws and brazilian hubby Really loved this goldilocks-style lumpiang sariwa!! I learned so much from ur site and im really thankful for that..more
den says
cilantro-celery…but only leaf you will use….julienned-is a name of style of cuting food..God bless…www.panlasangpinoy.com
Allan R says
Cilantro or wansoy family of coriander…. meat can be substituted and veggies but make sure tha flavor and texture will not be affected…
lani (Alberta, Canada) says
Hi Vanjo,
Ever since nadiscover ko ang website mo, naging regular na akong nagre resort dito everytime i crave for filipino dish. It is so easy to follow and taste true to the taste of pinoy. I salute you for faithfully and with love in your heart doing this and adding more recipes for us to try. Thanks so much and you make good cooks out of us Pinoys abroad. Thanks again and Merry Christmas to you and your family.
Danny says
I think you forgot to include in your Ingredients List the pork. Otherwise, this is a great recipe.
Karmi Rosima says
thank you so much… really had fun in cooking dahil sa site nyo..
Two Thumbs up:D
vegasrealhousewife says
Kuya, Do you have a recipe for Puto Binan? I’ve been looking for the recipe for the longest time, please help. Thank You and more power.
ms. ever s. tandug says
Just recently i joined your website…I like all your recipes as they are simple yet truthful and free!! I introduced your site to my daughter, who now resides in USA…tho she is not an expert in cooking but she just follow the instructions…now she is enjoying cooking and searching for more recipes in your site till midnight. She is so excited to learn more as her husband and daughter appreciate her cooking Panlasangpinoy way. Thank you!
lysh says
hiyah! i’m from WA. I found lots of cornstarch in asian stores. there are lots of asian stores all over WA. i hope u can find a good one wherever u are.
for the singkamas, u may try a not so ripe pear. it taste the same- crunchy, slightly sweet, and juicy. there are singkamas in asian stores too, though rarely.
for the tofu, i don’t think there are any substitute for it. sorry… u may use really fresh, good quality tofu so that the taste is mild and unoffensive for those sensitive tastes. and then don’t tell ur husband about it! hehehe
yannie says
na i substitute ko po ung flour sa cornstarch at nag work naman…try nyo lang din po….
mrs. chandran says
this is such a delicious recipe..i and my husband liked it. i love this kind of wrapper, although it was kinda soft so the tendency when you roll it, the wrapper tears apart. is there any suggestion so i can improve the wrapper.Thanks again.