Lumpiang Sariwa with vegetable filling, from-scratch crepe wrappers, and a sweet and savory sauce. These Filipino fresh spring rolls are a nutritious and tasty snack, side dish or meal-in-itself.
Lumpiang Sariwa with peanut sauce on a blue plate
A trip to the Philippines is not only an opportunity to spend time with family and friends, but it’s also a chance for me to enjoy the food I missed from living abroad. Every time I went home for a vacation, I have a long list of favorites my mom had ready and waiting for me as soon as I arrived from the airport.
One of the things I always requested is my aunt’s lumpiang sariwa. If I may say so, I do make a pretty mean lumpia myself, but there’s just something about her version that easily trumps mine.
It’s a simple mix of vegetables sans meat, yet so tasty and flavorful. Her secret? Fish sauce AND sugar. She claims this combo is an excellent way to boost flavor without using MSG and works in other dishes, too.
vegetable filling for lumpiang sariwa
As its name suggests, lumpiang sariwa is a type of Filipino spring roll that is eaten fresh or unfried as a midday snack or light meal.
It’s made of stir-fried vegetables wrapped in a crepe wrapper or thin pastry skin and smothered in a sweet and savory peanut sauce, with additional garnishings of ground peanuts and minced garlic.
This fresh lumpia recipe is a delicious mix of togue, carrots, kamote, and Baguio beans. Choose your favorite combination from the suggested list below to switch things up.
Green beans (Baguio beans)
Mung bean sprouts (toque)
Sweet potato (kamote)
Ground or diced pork
wrapping lumpiang sariwaCooking tips
For quick and even cooking, cut the ingredients in small and even size.
Do not overcook the vegetables! They’re best enjoyed when vibrant in color and tender-crisp.
Use a non-stick skillet to make the crepe wrappers. Separate with wax or parchment paper to prevent them from sticking together.
Drain the filling mixture well after cooking as the excess moisture might tear the crepes. Do not overfill the wrappers to keep from bursting.
Reserve the liquid and use in making the sauce for added depth of flavor.
Make the sauce a little thinner than you like as it will thicken as it cools.
The recipe below uses unsalted peanuts; if using salted, adjust seasonings.
Stir one to two tablespoons of peanut butter in the sauce to boost the peanut taste.
lumouang sariwa with vegetable filling on a plate with peanut sauce
How to serve
Serve as a filling midday snack or light meal with a generous douse of the sweet and savory sauce, ground peanuts, and minced garlic.
It’s a great make-ahead dish and can be prepped in advance. Assemble the lumpia and wrap individually in wax paper or plastic film to lock in freshness.
Store the sauce in a container with a tight-fitting lid. To reheat, place in a saucepan and cook, adding more liquid as needed to loosen the consistency.