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Lumpiang Sariwa: The Filipino Fresh Spring Roll You Need To Know About

Lumpiang Sariwa is a Filipino fresh spring roll that you won’t want to miss out on! Bursting with flavor, this veggie-packed treat is sure to make your taste buds happy with every bite. Read on to learn more about this delicious dish!

What Is Lumpiang Sariwa?

Lumpiang Sariwa is a traditional Filipino dish made up of thin crepe-like wrappers filled with vegetables like jicama, carrots, and green beans as well as ground pork or beef. The whole thing is then smothered in an incredibly flavorful sauce made from garlic, onion, soy sauce and other spices. This savory combination makes for one unforgettable meal!

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Where Does This Idea Originate?

According to some sources, lumpia has its roots in Chinese cuisine but was adopted into Philippine culture centuries ago when the country was still under Spanish rule. Since then it has become an integral part of Filipino cooking – so much so that there are many variations of the dish throughout the country.

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What’s So Special About It?

Lumpiang Sariwa is special not just for its flavor but also for how it’s served. Unlike other spring rolls, this one isn’t fried – instead, it’s served fresh and wrapped in crepe-like wrappers. The result is a flavorful, juicy treat that you won’t find anywhere else!

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If you’re looking for a new way to enjoy your veggies then look no further than Lumpiang Sariwa – the Filipino fresh spring roll that will have your taste buds singing! Whether you choose to make it at home or order it from a restaurant, this unforgettable dish is sure to be one of your favorites. Don’t miss out on this delicious veggie-packed treat!


Lumpiang Sariwa: Fresh Spring Rolls

5 from 1 vote
Course: Snacks, AppetizersCuisine: FilipinoDifficulty: Medium


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Lumpiang Sariwa is a Filipino fresh spring roll that you won’t want to miss out on! Bursting with flavor, this veggie-packed treat is sure to make your taste buds happy with every bite. Read on to learn more about this delicious dish!

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  • Filling
  • 1/4 kilo 1/4 kilo Ground Pork

  • 1 medium 1 medium Carrot (julienned)

  • 1 1 Sweet Potato (julienned)

  • 1 1 Turnip or Singkamas (julienned)

  • 130 grams 130 grams Baguio Beans (sliced)

  • 100 grams 100 grams Cabbage (julienned)

  • 5 grams 5 grams Wansoy (chopped)

  • 1 medium 1 medium Red Onion (sliced)

  • 2 tbsp 16 g Garlic (minced)

  • 1 pack 1 pack Firm Tofu (sliced)

  • 1 tbsp 14.79 ml Fish Sauce

  • 1/2 cup 118.29 ml Water

  • 3 grams 3 grams Garlic Powder

  • Pepper

  • Wrapper
  • 3/4 cup 93.75 g All-Purpose Flour

  • 1/4 cup 32 g Cornstarch

  • 1 cup 236.59 ml Fresh Milk or Water

  • 1 tsp 6 g Salt

  • 3 tbsp 44.36 ml Oil

  • 2 2 Eggs

  • Butter

  • Sauce
  • 2 cups 473.18 ml Water

  • 1/2 cup 110 g Brown Sugar

  • 2 tbsp 29.57 ml Soy Sauce

  • 1/4 cup 32 g Cornstarch

  • 1 pinch 1 Salt

  • Garnish
  • Lettuce

  • Peanuts (chopped)

  • Garlic (minced)


  • Filling
  • Heat oil in a wide pan over medium heat. Saute the onions and garlic until they are soft.
  • Add the ground pork and cook for 3 minutes, stirring often to break up any lumps. The pork should be lightly browned.
  • Add fish sauce and ground black pepper to taste.
  • Then put in the carrots, turnips, and beans. Cook for 2 minutes while stirring.
  • Add the firm tofu, stir it around gently, and cook for 3 more minutes.
  • Mix in the cabbage and wansoy leaves. For 2 minutes, stir. Add garlic powder to the dish.
  • Turn off the heat. Let it cool and set aside.
  • Wrapper
  • Crack two eggs into a bowl and whisk them. Add oil to it. Whisk gently. Pour the milk and add salt. Whisk.
  • Mix cornstarch and flour together until no lumps are visible.
  • Heat a nonstick crepe pan over medium heat. Brush a small amount of butter on the pan.
  • Pour in a portion of the mixture (about 1/2 cup) and tilt the pan in a circular motion to distribute evenly throughout the pan.
  • Cook for 2 to 3 minutes, or until the mixture is dry and not sticking to the pan.
    Repeat for the remainder of the mixture.
  • Place the wrappers on a plate. Place aside.
  • Sauce
  • Mix 2 cups of water, soy sauce, brown sugar, cornstarch, and salt in a saucepan.
  • Mix until well-incorporated. Set the heat on the stove to medium.
  • Bring to a boil while stirring often.
  • Keep cooking for 3 minutes, or until the sauce thickens. Set aside.
  • Assemble
  • Separate the lettuce leaves and wash them well under cold water that is running. Drain well.
  • Place a wrapper and a lettuce leaf on a plate or other flat surface.
  • Put about 1/2 cup of filling in the middle of the wrapper and fold the sides over it.
  • Starting at the bottom, fold the wrapper into the middle, and then fold the sides over the filling.
  • On top of the lumpia, pour sauce and sprinkle crushed peanuts. Serve, and enjoy!

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