Lumpiang Sariwa (Fresh Spring Rolls Recipe)

Fresh and refreshing, Lumpiang Sariwa is one of the healthiest and most delicious dishes Filipino cuisine has to offer. Also known as “Fresh Lumpia,” this beloved dish brings together the freshness of the vegetables and other ingredients which makes it enjoyable to eat. Lumpiang Sariwa can also be regarded as the fresh counterpart of Filipino lumpia. This is one of my favorite comfort food. It bringing back warm memories of my childhood. 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 dish 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. Pour 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 a teaspoon of beef powder. 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)

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total: 50 minutes minutes

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Ingredients

Filling

• ▢ 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
• ▢ ½ lb pork thinly sliced
• ▢ 10 ounces tofu extra firm, sliced into strips
• ▢ 1 cup shrimp shelled and deveined
• ▢ 15 pieces long green beans baguio beans, chopped
• ▢ 1 onion chopped
• ▢ ½ cup cilantro chopped
• ▢ 3 tbsp garlic minced

Wrapper

• ▢ 1 cup all-purpose flour
• ▢ 2 eggs
• ▢ 2 tablespoons cooking oil
• ▢ ½ teaspoons salt
• ▢ 1½ cups milk Water can also be used as a substitute

Sauce

• ▢ 1 tablespoon soy sauce
• ▢ 6 tablespoons brown sugar
• ▢ 1 1/2 cups water
• ▢ ½ teaspoon beef powder
• ▢ 1 tablespoon garlic minced
• ▢ 1 tablespoon cornstarch diluted in 3 tablespoons of 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. Add ½ cup water then simmer until pork becomes 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 long green beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
  2 cups sweet potato, 2 tbsp fish sauce, 1 lb cabbage, 1 ½ cup carrots, ½ lb pork, 10 ounces tofu, 1 cup shrimp, 15 pieces long green beans, 1 onion, ½ cup cilantro, 2 tablespoons cooking oil, 1 tablespoon garlic, ½ cup water
• 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
  1 cup all-purpose flour, 2 eggs, 1½ cups milk, 2 tablespoons cooking oil
• Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and beef powder. Season with 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.
  ½ teaspoons salt, 6 tablespoons brown sugar, 1 1/2 cups water, ½ teaspoon beef powder, 1 tablespoon cornstarch, 1 tablespoon soy sauce
• 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.
  6 pieces lettuce
• Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
  ½ cup peanuts, 3 tbsp garlic
• Serve. Share and Enjoy!

Nutrition Information

Serving: 5g Calories: 766kcal (38%) Carbohydrates: 98g (33%) Protein: 34g (68%) Fat: 30g (46%) Saturated Fat: 8g (40%) Polyunsaturated Fat: 7g Monounsaturated Fat: 13g Trans Fat: 0.03g Cholesterol: 107mg (36%) Sodium: 1195mg (50%) Potassium: 1709mg (49%) Fiber: 17g (68%) Sugar: 45g (50%) Vitamin A: 16792IU (336%) Vitamin C: 80mg (97%) Calcium: 428mg (43%) Iron: 8mg (44%)

© copyright: Vanjo Merano