Lumpiang Sariwa (Fresh Filipino Spring Rolls)

Name: Lumpiang Sariwa (Fresh Filipino Spring Rolls)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 rolls
Ingredients: 1 tablespoon cooking oil; 1 onion; 2 cloves garlic; 2 tablespoons fish sauce; 1 pound carrots; 1 pound sweet potatoes; ¼ pound green beans; ½ pound bean sprouts; 1 tablespoon sugar; salt and pepper to taste; 1 cup cornstarch; 1½ cups water; 3 eggs; 2 teaspoons cooking oil; 1 teaspoon salt; 1 teaspoon sugar; 3½ cups water; ½ cup soy sauce; 1½ cups brown sugar; 1 teaspoon salt; 6 tablespoons cornstarch; 1 cup unsalted peanuts; 1 head garlic; 2 tablespoons peanut butter; 2 heads green leaf lettuce; Extra ground peanuts for garnish; Crispy garlic bits

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
12 rolls
Calories
272 kcal
Course
Side Dish, Main Course
Cuisine
Chinese, Filipino

Lumpiang Sariwa (Fresh Filipino Spring Rolls)

Iris Warren

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Lumpiang Sariwa is a fresh (unfried) Filipino spring roll featuring tender-crisp vegetables wrapped in a delicate, homemade crepe and lavished with a sweet-savory peanut sauce. The name directly translates to "fresh lumpia," distinguishing it from its fried counterpart. A beloved merienda (snack) or light meal, it combines julienned vegetables, sometimes meat or seafood, with a gossamer-thin wrapper made from eggs and cornstarch. The dish is finished with a velvety peanut sauce and garnished with crushed peanuts and crispy garlic, creating a harmonious blend of textures and flavors that exemplifies the Filipino talent for adapting Chinese culinary influences into something uniquely their own.

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Ingredients

Servings

For the Filling:

1 tablespoon cooking oil mantika
1 onion finely chopped (sibuyas)
2 cloves garlic minced (bawang)
2 tablespoons fish sauce patis
1 pound carrots julienned (karot)
1 pound sweet potatoes diced (kamote)
¼ pound green beans cut diagonally (sitaw)
½ pound bean sprouts togue
1 tablespoon sugar asukal
salt and pepper to taste asin at paminta

For the Wrapper (Balot):

1 cup cornstarch corn starch
1½ cups water tubig
3 eggs beaten (itlog)
2 teaspoons cooking oil
1 teaspoon salt
1 teaspoon sugar

For the Peanut Sauce (Sarsa):

3½ cups water
½ cup soy sauce toyo
1½ cups brown sugar maskobado
1 teaspoon salt
6 tablespoons cornstarch
1 cup unsalted peanuts ground (mani)
1 head garlic minced
2 tablespoons peanut butter mantika ng mani

For Assembly:

2 heads green leaf lettuce letsugas
Extra ground peanuts for garnish
Crispy garlic bits toasted minced garlic

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Instructions

Start by preparing all your vegetables. Chop the onions and garlic finely. Cut your carrots into thin strips. Dice the sweet potatoes into small cubes. Cut the green beans into diagonal slices. Wash the bean sprouts and lettuce leaves, then set aside.
Make your crepe wrappers first. Mix cornstarch and water in a bowl until smooth. Add beaten eggs, oil, salt, and sugar. Mix well to make a thin batter. Heat a 9-inch non-stick pan over low heat. Pour ¼ cup batter and quickly swirl to cover the pan. Cook until edges start lifting (about 30-40 seconds). Flip gently and cook another 10 seconds. Place on a plate and put wax paper between each crepe. Cover with a slightly damp cloth while you make the rest.
Now cook your filling. Heat oil in a large pan over medium heat. Cook onions and garlic until soft and fragrant. Add fish sauce and stir for 2 minutes. Put in your carrots, sweet potatoes, and green beans. Lower the heat, cover, and cook for about 7-10 minutes until tender but still crisp. Add bean sprouts and cook for 2-3 more minutes. Add sugar and season with salt and pepper. Drain the vegetables well in a colander.
While the filling cools, make your peanut sauce. Mix water, soy sauce, brown sugar, and salt in a pot. Bring to a boil, stirring until sugar dissolves. Add minced garlic and ground peanuts. In a small bowl, mix cornstarch with some water until smooth. Slowly pour this into your boiling sauce while stirring. Keep stirring until it thickens. Add peanut butter and mix well.
To put everything together, lay a crepe wrapper on a clean surface. Place a lettuce leaf on top. Put about ½ cup of filling across the middle. Fold the sides over the filling, then roll it up carefully. The wrapper is delicate, so handle it gently.
Place your finished lumpia on a plate. Pour the warm peanut sauce over it generously. Top with extra ground peanuts and crispy garlic. Serve right away while the sauce is warm.
Keep any leftover filling and sauce in separate containers in the refrigerator. If your sauce gets too thick later, just add a little warm water and stir well.

Notes

Always use fresh vegetables for best results
Squeeze excess moisture from bean sprouts before cooking
Make crepe wrappers slightly thicker than usual French crepes
Keep wrappers covered with damp cloth while working
Test crepe pan temperature with a drop of water - it should sizzle gently
Add water gradually to sauce if it becomes too thick

Nutrition Information

Show Details

Calories 272kcal (14%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 42mg (14%) Sodium 1261mg (53%) Potassium 497mg (14%) Fiber 4g (16%) Sugar 34g (68%) Vitamin C 8mg (9%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12rolls

Amount Per Serving

Calories 272 kcal

% Daily Value*

Calories	272kcal	14%
Carbohydrates	59g	20%
Protein	5g	10%
Fat	3g	5%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	42mg	14%
Sodium	1261mg	53%
Potassium	497mg	11%
Fiber	4g	16%
Sugar	34g	68%
Vitamin C	8mg	9%
Calcium	79mg	8%
Iron	2mg	11%