Get this recipe for Lumpiang Sariwa. A kind of Filipino Spring Rolls that is filled with various vegetables, sweet potato, shrimps, and meat. Wrapped in a crepe-like wrapper and covered with a special sweet-savory sauce.
Lumpiang Sariwa is another variety of Filipino spring rolls. It literally translates to  Fresh Spring Rolls. The filling is composed of various vegetables, some shrimps, and meat. Firm Tofu may also be added. The filling is then wrapped or rolled in a crepe-like wrapper. We call it fresh because you do not fry it as we do the other spring rolls, like Lumpiang Shanghai and Lumpiang Prito or Togue. It also has a special sauce that is sweet and savory and then topped with chopped peanuts.  Â
The sauce is really a breeze to make. It is mainly a concoction of water, soy sauce, brown sugar, cornstarch, and garlic, cooked until it becomes thick and flavorful. 
Lumpiang Sariwa can be served as appetizers but it is also popularly eaten as an afternoon snack or for those who want to have a light meal (or lose weight), it will also be perfect for dinner. Â Most recipes would ask for pork belly strips for the filling but I used ground pork instead. It not only lessens the cooking time but I also liked that the meat is better distributed or mixed with the veggies.
Lumpiang Sariwa - Filipino Fresh Spring Rolls
Ingredients
FILLING
- 2 tablespoons oil
- 2 cloves garlic - minced
- 1 medium onion - chopped
- ½ cups ground pork
- 3 ½ ounces firm Tofu
- 10 pieces prawns - shelled and deveined
- 1 ½ cup sweet potato - cubed or cut into strips
- 1 medium carrot - julienned
- ½ cup water
- 2 cups cabbage - shredded
- 2 tablespoons fish sauce
- salt and pepper
WRAPPER
- ¼ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon white sugar
- pinch of salt
- 2 eggs
- ½ tablespoon oil
- 1 cup milk
SAUCE
- 1 tablespoon soy sauce
- ⅛ teaspoon salt
- ⅓ cup brown sugar
- 2 cups water
- 3-4 big cloves garlic - minced
- 2 tablespoons cornstarch - dissolved in ¼ cup water
TOPPINGS AND GARNISH
- peanuts - chopped, for toppings
- 5 lettuce leaves
Instructions
- FILLING
- In a wok or skillet, saute garlic and onion in oil over medium heat until limp. Add the ground pork and cook for 3 minutes stirring constantly to remove lumps. Next, add the tofu and cook for 3 minutes or until edges are lightly golden. Add the prawns and cook until it turns pink all over.
- Add the sweet potato, carrots, and water. Let it cook for another 3 minutes or until the sweet potatoes are just cooked. Add the cabbage and fish sauce. Season with salt and pepper as needed and cook for a few minutes more just until the cabbage is done.
- Transfer to a colander to remove excess liquids if any. Let it cool down a bit. Meanwhile. prepare the wrappers and sauce.
- WRAPPER
- In a bowl, combine all the dry ingredients for the wrapper. Add a quarter of the milk and whisk to make a paste. This is to prevent lumps from forming. Then add the rest of the ingredients while whisking continuously. Run the runny batter into a sieve to have a smoother batter and later smoother wrappers.
- Heat a non-stick crepe pan over low heat. Spray or brush the pan with a little amount of oil. Pour half a cup of batter into the pan and immediately tilt from side to side in a circular motion to cover the bottom with the batter. Cook for 2-3 minutes or until the batter is no longer liquid and no longer sticks to the pan. Do not let it turn brown. You may need to flip it over but as long as the top has also dried out, then no need. Transfer wrapper to a plate and set aside.
- SAUCE
- Now to prepare the sauce. Just combine all the ingredients, except the cornstarch mixture in a saucepan and bring it to a soft boil over medium-low heat. Let it cook for 3 minutes. Add the cornstarch mixture and cook while whisking constantly until the sauce becomes thick,
- ASSEMBLY
- To assemble, place a wrapper on a plate or on a flat surface and place a lettuce leaf on top. Spoon some fillings across the middle half of the wrapper. Fold in the wrapper into the center starting from the bottom and then the sides cover filling.
- Pour some sauce on top of the wrapped Lumpia then sprinkle with chopped peanuts.
Hello,
Love you website and the food are so mouth watering (sarap). Sorry if I’m missing something here. Where is the list of ingredients for the sauce. Please forgive me if I missed it.
Hi Ray, I can understand why you missed it, the heading/title was was not in bold letters before but fix it now. It was in the recipe box.
The best tasting recipe I followed so far, it really taste like fresh lumpia back home, Thank you so much.
Thanks so much for your lovely comment, Cindy!
Yummy recipes
Thanks Bebs!
It's a wonderful recipe
Thanks, Macy! Happy that you like it!
Hi Bebs,
Thank you very much for all your amazing and achievable recipes. Because of this pandemic I have all the time to explore your site. I have a few flows but overall my family is loving it as im bringing new and fresh foods on the table. Big thanks and always stay safe.
Jona
I guess that is one silver lining in this time of the pandemic, to spend more quality time and cook for the family. Stay safe, Jona.
Hi! Your website is my go to whenever I want to know how to make something. Your recipes are amazingly perfect. God bless.
Awww...that is so nice of you to say, Ella. Thanks for the moral boost!
Can’t wait to try your lumpiang sariwa recipe.. I wonder if i can cook the wrapper a day before ? Thank you xx
Hi Amie, the wrapper is similar to crepes, it is best made fresh. But if you can find a way to store it that it will not dry out and harden then go ahead.
first time to see your website, find interesting specially about food. can i learn from you? thanks a lot
Your recipes website helps a lot! I find it easily access! Thanks! Have a nice Cooking! Godbless! ≠)
That is great to hear, Grace. Glad you find our site useful..
This was the type of sauce im looking for. Thank you for your recipe. I really loved it!
Your welcome, Lady!
Excited to try your recipes!
Hope you"ll like them Arlyn...
This post made my mouth water, I can't wait to try it! Thanks for all the great emails you send, love getting them. Have a great day 🙂
Glad you are enjoying the recipes Jacquie...?
Hi Bebs, I have become a fan of yours since i tried your Spanish bread. I like your presentation very much. I have been trying your recipes from time to time. I like this lumpiang sariwa recipe you got here. My family loves it, especially my husband who is from Slovakia. I was so glad i am able to cook him some Filipino dishes that he likes very much. This Fresh Lumpia is one of them. Thank you and keep up the good work!
Hi Goldmaris, thank you for your lovely comment. I am really glad that you and your husband like the this Fresh Lumpia and my other recipes.
I just recently made this recipe, I have my own recipe for the filling and the wrapper, but what takes it over the edge was the sauce. Over the years i have tried to replicate the sauce that i have grown to love but no luck. then i found your recipe for the sauce and it was on point! thank you so much for sharing this.
Awww Mysa, I am happy you like it! Thanks for the very nice comment! ????
Thank you for the recipes. I have two students that are living with me now so im like a new mom ???? i have to cook them baon daily so im looking for affordable and healthy food for them. Will try some of tour recipes.
Sounds exciting and they are lucky to have you, Nan!
I simply love your spring rolls! The ingredient list is super interesting. Thank you for sharing the recipe, I'm definitely going to try it!!
Thanks and enjoy your spring rolls, Diana! ????
I have been looking for Fresh Lumpia recipe that looks easy to make and ingredients are available here ... cannot wait to try this.