Lumpiang Sariwa – Fresh Filipino Spring Rolls
Filipino lumpiang sariwa is one of those foods that haunts you when you’re away from home. Imagine this: you’re starving, craving something light but filling, and your fridge is uninspiring—just the usual carrots, lettuce, and maybe a stray tofu block. Suddenly, the idea of making lumpiang sariwa flashes in your mind. Yes, that veggie-packed, fresh spring roll with the creamy peanut sauce. It’s healthy, but not boring—actually, it’s a total flavor party. If you’re looking for an easy, tasty dinner, or you wanna sneak more veggies into the family’s meals, this dish is a lifesaver. By the way, if you want variations, check out this amazing lumpiang sariwa guide with peanut sauce or maybe dive into something meaty like these adobo variations. Just saying! 
Overview of lumpiang sariwa
Okay, so what’s the fuss about lumpiang sariwa? Think of it as the Filipino answer to classic spring rolls, but fresher, lighter, and crazily customizable. You wrap up sautéed veggies (sometimes with shrimp or pork, sometimes totally meatless) in a soft crepe wrapper—no deep-frying needed. The best part? The sweet, salty, garlicky peanut sauce you pour over the top. If you’re thinking “salad, but exciting,” you’re on the right track.
In my family, it’s that special-occasion dish. Like, every birthday or holiday, you hear someone shout “Sino gagawa ng lumpiang sariwa?” (Who’s making the lumpiang sariwa?) Then everyone’s suddenly helpful—chopping, wrapping, taste-testing (that’s my job). One thing: it does take some prep, but it’s the kind of recipe that gives back big in flavor and satisfaction.
Actually, I learned the real deal from my Lola back in Pampanga. Hers was always superior—maybe it’s the garlic or her generosity with the peanuts. Oh, those little flavor bombs!
“Made this lumpiang sariwa recipe for my parents’ anniversary—everyone raved, no leftovers at all. The sauce is a game-changer, I could eat it by the spoonful. Don’t skip the garlic, trust me!”
– Joy, family chef and resident sauce-thief
Preparing wrapper
Honestly, this is where most folks stumble with lumpiang sariwa. Some people just use store-bought lumpia wrappers, which, okay, it works in a pinch. But for that silky, slightly chewy bite, you gotta make them fresh. It’s just flour, water, egg, and a pinch of salt. Sounds simple, but it can be a pain if your pan’s sticky. My trick? Use a nonstick skillet, very light oil swipe, and pour the batter thin—like barely-there pancakes.
If you mess up the first one, laugh it off. Seriously, even in those five-star restaurant kitchens (okay, I’m exaggerating), the first crepe is always, ahem, ugly. Flip gently. The result’s worth it—so soft and wraps anything like a dream.
Mixing too much makes ’em tough, so stir the batter till smooth, but not more. Rest the batter for 10 minutes. That’s a small detail, makes all the difference.
Ever let your kid try the tossing? You’ll probably end up with a doughy lump on the floor. But hey, making memories is almost as important as dinner, right?
Making vegetable filling
Here’s where lumpiang sariwa really struts its stuff. Pick any veg you like—just keep it crunchy and bright. I’ll usually grab carrots, jicama (singkamas), green beans, a handful of cabbage, maybe some tofu, or shrimp if feeling extra. The thing is, don’t overcook. Sauté garlic and onions first—don’t rush them, let them smell amazing—these are the “secret agents” of flavor here.
Toss in the harder veggies first, quick stir, then the softer stuff. Season with salt, pepper, and sometimes a dash of fish sauce for that oomph. Not traditional, but I like a tiny splash of soy, especially if skipping the meat. Cook for just 5-6 minutes, enough to soften but not field-goal mushy (no one likes limp veggies, except maybe grandpa).
After everything, let it cool. Hot filling will wreck your wrapper into a sad, soggy mess. Lesson learned. Nothing sadder than tearing your perfect crepe.
Veggie filling is super flexible for the health nuts. Oh, by the way—if you want more ideas on healthy Filipino food, check this healthy Filipino recipes collection.
Rolling technique
Now, let’s talk about wrapping these babies. Grab a wrapper—be gentle, those things are like clouds. Lay it flat, put a bit of lettuce first (makes rolling easier and stops soggy drama), then heap in some filling, not too much unless you like burst seams. Fold bottom over, tuck in the sides, and roll it up tight.
It ain’t rocket science, but your first roll will probably not win a beauty contest. No shame! By your third one, you’ll look like a total pro. My cousin insists on wrapping with wet hands so nothing sticks, but honestly, I just wing it.
And hey, don’t let things get too cold before you roll. Wrappers crack when cold, and that’s just… heartbreaking. Not to be dramatic, but a cracked wrapper almost ruined my potluck once. Luckily, nobody cared after they got a taste.
Want a crispy version? There’s always air fryer lumpiang shanghai, but for this, we want that soft, light crepe.
Serving with peanut sauce
Here’s the real MVP of lumpiang sariwa—the peanut sauce. You can’t skip it, don’t you dare. It ties the whole dish together. Some folks just melt peanut butter with sugar, soy sauce, and garlic, then thicken with cornstarch. Fast and dirty, but surprisingly tasty.
But if you want the classic, grind roasted peanuts yourself (or buy ground), mix with garlic, sugar, a scoop of soy sauce, and a splash of water. Simmer till thick. Taste-test. If too sweet, add more soy. Too salty, toss in some more sugar. Trust yourself here.
Here are some serving suggestions:
- Pour lots of peanut sauce on top—don’t skimp
- Add a sprinkle of crushed garlic for that Filipino “wow” factor
- Serve extra sauce on the side for dipping
- Pair with other favorite Filipino dishes if you’re feeding a crowd
Having a party spread? Grab ideas from these kid-friendly Filipino recipes. Your table will look extra festive.
Party dish
Want to really impress guests? Lumpiang sariwa is a five-star showpiece on any buffet. Make everything ahead—wraps stacked with wax paper, veggies ready, sauce chilled. Then let everyone build their own rolls. Builds excitement (and covers if you have a “helper” who squishes all the wrappers—they can just eat their flops).
It’s also a great way to get everyone talking. Those rolling competitions at family gatherings? Hilarious. Just don’t start a food fight (has happened before, long story).
Refilling the peanut sauce? It’s the one thing you’ll do a dozen times before dessert hits.
Variations
You can go wild with lumpiang sariwa. Some folks do all-veggie, others throw in cooked shrimp, chopped chicken, or even crispy tofu for protein. Try adding minced pork if you want it extra filling. Not feeling peanuts? Some use cashews for a twist.
If you love a sweet-salty thing, thinly sliced mango inside the roll is—ahem—legendary. I’ve also seen rolls with fried garlic on top or a little hoisin in the sauce for that fusion feel.
And, okay, if you’re feeling totally traditional, there’s bulanglang and other veggie-packed Filipino recipes to try next.
Common Questions
Do I have to make the wrappers from scratch?
Nope! Store-bought lumpia wrappers work, but homemade really does taste better. Try both and pick your fave.
Why does my wrapper keep tearing?
Could be overfilling, or maybe the wrapper dried out. Keep them covered until you’re ready to use.
Can I freeze lumpiang sariwa?
Barely. They’re best fresh. Leftover filling freezes well, though. Just make new wrappers and sauce when you’re ready.
Is the sauce vegan?
Most are, but double-check—some add fish sauce. Swap it for more soy if you want all plant-based.
Is it okay to use other veggies?
Absolutely! Whatever’s crisp in your fridge—go wild.
Give This Filipino Classic a Spin Tonight
Lumpiang sariwa reminds me why Filipino food is so loved—fresh, balanced, pure comfort. No need to fuss for fancy. Just gather what’s in the fridge, roll with it, and drown in that delicious sauce. Want more ideas? Check out the tasty Lumpiang Sariwa Recipe (Fresh Spring Rolls) or get inspired by this twist at Filipino Fresh Lumpia (Lumpiang Sariwa) – Lemons + Anchovies. So—invite some friends, try it once, and I bet you’ll want to make lumpiang sariwa a regular thing at your table.
Lumpiang Sariwa
Ingredients
For the Wrapper
- 1 cup flour All-purpose flour
- 1 cup water Water for the batter
- 1 large egg Egg for binding
- 1 pinch salt To taste
For the Vegetable Filling
- 1 cup carrots, shredded Fresh carrots
- 1 cup jicama, shredded Singkamas or jicama
- 1 cup green beans, chopped Fresh green beans
- 1 cup cabbage, shredded Fresh cabbage
- 1 cup tofu, diced Or substitute with shrimp for meat
- 2 cloves garlic, minced For sautéing
- 1 medium onion, chopped For flavor base
- to taste salt For seasoning
- to taste pepper For seasoning
- optional fish sauce For extra flavor
For the Peanut Sauce
- 1 cup peanut butter Or ground roasted peanuts
- 2 tablespoons soy sauce For flavor
- 2 tablespoons sugar To taste
- 2 cloves garlic, minced For the sauce
- 1 cup water For consistency
- 1 tablespoon cornstarch To thicken the sauce
Instructions
Preparing the Wrapper
- In a bowl, mix flour, water, egg, and salt until smooth. Let the batter rest for 10 minutes.
- Heat a nonstick skillet with a light oil swipe over medium heat.
- Pour a thin layer of batter into the skillet, resembling a thin pancake.
- Cook until lightly golden on both sides. Remove and set aside.
Making the Vegetable Filling
- Sauté garlic and onions in a pan until fragrant.
- Add harder vegetables like carrots and jicama first and stir-fry quickly.
- Follow with softer vegetables like cabbage and tofu. Season with salt, pepper, and optional fish sauce.
- Cook for 5-6 minutes, until just tender. Let cool before filling the wrappers.
Rolling Technique
- Take a wrapper, lay it flat, and add a leaf of lettuce.
- Place a handful of the cooled vegetable filling on the wrapper.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat until all ingredients are used.
Serving with Peanut Sauce
- In a saucepan, combine peanut butter, soy sauce, sugar, garlic, and water. Simmer until thickened.
- Taste and adjust seasoning (add more sugar or soy sauce as needed).
- Serve lumpiang sariwa topped with peanut sauce and extra sauce on the side.
