Lumpiang Sariwa – Fresh Spring Rolls with Peanut Sauce
- What is lumpiang sariwa?
- Preparing vegetable filling
- Making fresh lumpia wrappers
- Rolling lumpia
- Preparing peanut sauce
- Serving fresh
- Healthy tips
- Common Questions
- Go Make Some Fresh Lumpia Already!
Filipino lumpiang sariwa is a lifesaver when I’m tired of heavy food or just need some vegetables that aren’t steamed to death (no offense, mom). Do you ever crave something actually fresh, but still totally satisfying? I get it—that greasy takeout can’t hit the spot every day. I’ve leaned on this beast of a dish for family gatherings and even picky kid lunches. Honestly, lumpiang sariwa makes me feel like a genius when I pull it off. If you adore simple Asian comfort food with a healthy twist, you’re about to find your new favorite. Before we jump in, you might also want to peek at some awesome healthy Filipino recipes or check out Filipino recipes for kids for more crowd-pleasers.
What is lumpiang sariwa?
Alright, let’s answer the million-peso question. Lumpiang sariwa is basically the Filipino take on fresh spring rolls, stuffed with sautéed veggies, usually some tofu or chicken if you like, all wrapped in a soft crepe. No, not the brittle deep-fried stuff—this is tender, kinda chewy, and super light. The best part? The peanut sauce (make more than you think you need, trust me).
It’s a real showstopper for parties. Folks always end up asking how you managed to get all those veggies to taste so flipping good. I remember the first time I made it for my Lola, she actually grinned and asked for seconds, which is like, her five-star review. Every bite hits you with crunch, sweetness, and that creamy, garlicky sauce. Major bonus if you’ve got vegetarians at the table, because everyone can eat it.
If you’re worried this sounds complicated, relax—lumpiang sariwa is forgiving. Messy rolls? No one cares. And if you want something protein-packed, pair it with a classic like bistek tagalog.
Preparing vegetable filling
Let’s get into the heart of the roll! I usually grab whatever’s knocking around in my fridge. Most folks use carrots, green beans, cabbage—really it’s a veg party in there. First trick: slice everything thin and even, so they cook real quick. I chuck them in a pan with garlic and onions (honestly, lots of both), let them get some color, then toss in veggies starting from hardest (carrots and beans) to softest (cabbage, sweet potato). A drizzle of soy sauce, some water to help steam, and a bit of salt. Let it cool.
Don’t skip cooling—if you put hot filling in your wrapper, it’ll go all soggy and sad. (Been there. Still ate it.) Sometimes I add tofu cubes, or even leftover roast chicken if there’s any lying around. The key? Don’t overcook anything; you want crunch, not mush. Oh, a little ground pepper or shrimp for a classic touch, but funky stuff works here—creativity is king!
Honestly, nothing beats the aroma of those veggies sautéing and the color that pops once you slide them onto a plate.
Making fresh lumpia wrappers
I have a love-hate relationship with making wrappers. Some days, they’re perfect. Other days? Pancake disaster. But here’s my not-so-secret fix: it’s really just a very thin crepe. All you need is flour, water, a bit of cornstarch, egg, and a pinch of salt.
Mix until it’s smooth (no lumps! If you have to, strain it). Heat up a nonstick pan, brush it with a little oil, then pour just enough batter for a thin layer. Swirl—fast!—so it coats the bottom. In maybe 30 seconds, it dries up, you can peel it off gently and let it cool.
I stack mine between parchment or wax paper. Look, your first few might look wonky. That’s okay. You’ll get your groove. And if anyone complains, they can eat the filling plain… which is actually not a bad thing.
Wrapping the filling in these homemade wrappers? You’ll feel like a pro, even if your rolls come out looking a bit “unique.”
Rolling lumpia
Now, for the fun (or stressful?) part: rolling. Scoop a generous line of your cooled veggie filling down the center of your wrapper. Fold the bottom up over the filling. Now tuck in the sides, and just roll gently but firmly until you get a nice, fat log of goodness.
Don’t stress if it looks a little wonk or bursts at the sides. My first few rolls were held together by sheer hope, honestly. If your wrappers are tearing too much, try using a little less filling or rolling tighter. Sometimes it helps to slightly dampen the edge to seal it.
When you’re done, line those babies up on a platter, seam-side down to keep them snug. If you want that five-star look, slice the ends off so they’re nice and neat… but only if you care what your Instagram thinks.
Preparing peanut sauce
Okay, time for the real hero: the peanut sauce. Look, if you don’t drown your lumpiang sariwa in this stuff, are you even living? Start with garlic (minced small), toss it in a pan with some oil till golden. Then mix in smooth peanut butter with water, brown sugar, a splash of soy sauce, and a little cornstarch to make it thick. Don’t forget—season with salt and maybe pepper.
Simmer until it’s glossy and not too runny. Taste, taste, taste. I add more sugar if I want it sweet, or more soy for saltiness. Sometimes I go wild and stir in a smidge of chili paste for heat. If you want it absolutely authentic, a few crushed peanuts on top is gold.
This sauce will save leftovers and make even boring veggies magical. Store it in a jar; it never lasts long around my house.
“Never realized how easy it could be to make lumpiang sariwa at home! That peanut sauce—wow, better than what I used to buy at the food court. My teenagers actually fought over the last one.” – Tess, family friend
Serving fresh
You made it this far, so don’t mess up the finish. Lumpiang sariwa is best at room temp, right after rolling. Lay out your rolls on a platter, drizzle peanut sauce over each, and scatter with chopped peanuts for show.
Serving suggestions:
- Add a few lettuce leaves inside each roll for even more crunch.
- Pair with a cold glass of calamansi juice for the real Filipino “fiesta” vibe.
- Serve with rice or a fried egg if you want a proper meal.
Sometimes we set up a DIY bar, and everyone builds their own rolls. Messy, but fun. Nothing gets the family talking like sauce-splattered hands. Get extra napkins handy!
Healthy tips
Alright, want lumpiang sariwa a bit lighter? Easy fixes. Use only half the peanut sauce (yeah, I know, but try it). Swap tofu for chicken breast or leave out meat altogether. Sometimes I even throw in kale or spinach—it’ll wilt but still packs in iron.
Really, skipping the oil or choosing a gluten-free wrapper isn’t going to ruin the joy. Even the pickiest eaters gobble these up if you cut ingredients small and let them dunk their rolls in the sauce. It’s basically salad with street cred.
And hey, it’s a cool entry dish for anyone scared of Filipino flavors. You feel like you’re eating something special but not heavy. Lunchbox test: passes every time, even after chilling. If you’re looking for more healthy options, try air frying your other favorites like lumpiang shanghai for crispy cravings without the guilt.
Common Questions
Can I use store-bought wrappers?
Yes, in a pinch. Get soft, non-fried ones. Rice paper works but isn’t traditional.
Does lumpiang sariwa need to be eaten right away?
It’s best fresh, but you can wrap and chill them for lunchboxes. Just save the sauce for serving.
What’s good to use instead of peanuts?
Sunflower seed butter or cashew butter works well if you’ve got allergies.
Can I freeze the lumpiang sariwa?
Not really—they get mushy after thawing. But you can freeze the veggie filling!
Can I make it spicy?
Heck yes. Toss some chili flakes in the sauce if you like it with a punch.
Go Make Some Fresh Lumpia Already!
That’s my full rundown on lumpiang sariwa. If you’re craving something refreshingly hearty and packed with Filipino flavor, you won’t regret making this. Remember—your rolls don’t have to look perfect to taste amazing. For more tasty ideas, check out this Lumpiang Sariwa Recipe (Fresh Spring Rolls) or explore Lumpiang Sariwa Recipe (Fresh Lumpia) | The Kitchn. Or, see how others put their twist on Filipino Fresh Lumpia (Lumpiang Sariwa). Go give it a whirl and let me know how yours turns out!
Lumpiang Sariwa
Ingredients
For the Vegetable Filling
- 1 cup carrots, sliced thin Use fresh carrots.
- 1 cup green beans, trimmed and sliced Make sure they are fresh.
- 1 cup cabbage, shredded Shredded finely for better texture.
- 1 cup sweet potato, diced small Cook until just tender.
- 2 cloves garlic, minced Add for flavor.
- 1 small onion, sliced Use red or yellow onion.
- 2 tablespoons soy sauce For seasoning the filling.
- 1 pinch salt Adjust to taste.
- tofu or chicken (optional) Use for added protein.
For the Wrapper
- 1 cup all-purpose flour Main ingredient for wrappers.
- 1 cup water Mix with flour to create batter.
- 1 tablespoon cornstarch Helps with the texture.
- 1 large egg For binding and texture.
- 1 pinch salt Enhances flavor.
For the Peanut Sauce
- 2 cloves garlic, minced For flavoring the sauce.
- 1 cup smooth peanut butter Main component of the sauce.
- 1 cup water To thin the sauce.
- 1 tablespoon brown sugar To balance the flavors.
- 1 tablespoon soy sauce For umami flavor.
- 1 tablespoon cornstarch Thickens the sauce.
- 1 pinch salt To taste.
- optional chili paste For a spicy kick.
Instructions
Preparing the Vegetable Filling
- Slice the carrots, green beans, cabbage, and sweet potato thinly.
- Sauté garlic and onion in a pan until fragrant.
- Add the sliced vegetables in order of hardness, starting with carrots and green beans.
- Drizzle soy sauce and add water; cook until vegetables are tender but still crunchy.
- Let the filling cool completely before using.
Making Fresh Lumpia Wrappers
- Mix flour, water, cornstarch, egg, and salt until smooth.
- Heat a nonstick pan and lightly coat with oil.
- Pour a thin layer of batter and swirl to cover the bottom.
- Cook until the edges lift, about 30 seconds.
- Transfer the wrapper to a plate to cool.
- Repeat until all batter is used, stacking wrappers between parchment paper.
Rolling Lumpia
- Lay a wrapper flat and scoop a generous line of cooled filling down the center.
- Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly.
- If the wrapper tears, use less filling next time or dampen the edges to seal.
- Place rolled lumpia seam-side down on a platter.
Preparing Peanut Sauce
- Sauté minced garlic in oil until golden.
- Mix in peanut butter, water, brown sugar, soy sauce, and cornstarch until smooth.
- Simmer on low until sauce thickens to desired consistency.
- Adjust sweetness or saltiness as needed.
Serving Fresh
- Serve fresh lumpia at room temperature drizzled with peanut sauce.
- Garnish with chopped peanuts and additional fresh toppings if desired.
- Pair with lettuce leaves and drinks like calamansi juice for a festive touch.
