Easy lumpiang sariwa recipe

Lumpiang Sariwa (Fresh Spring Roll Recipe)

Lumpiang Sariwa is the Filipino style fresh spring rolls cooked with a medley of colorful vegetables, pork, shrimp or chicken and wrapped in crepe. Savory brown sweet sauce, peanuts with sugar and minced garlic are served on the side.
Course Main Course
Cuisine Filipino
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 333kcal
Author Fortune


Lumpiang Sariwa Ingredients (Filling)

  • 1 small small onion chopped
  • 6 cloves garlic minced
  • 1 big tomato chopped
  • 4 tablespoons fish sauce (patis)
  • 1/2 pound ground pork
  • 1/2 pound shrimp shelled, deveinded and cut into small pieces
  • 2 cups potato cubed
  • 2 cups sweet potato cubed
  • 2 cups carrots cubed
  • 2 cups jicama (singkamas) cubed
  • 2 cups green beans chopped diagonally
  • 1/2 cup chick peas (garbanzos)
  • 2 cups cabbage cut in strips
  • 12 pieces lettuce leaves
  • 5 tablespoon cooking oil (you might need to add more)

Wrapper Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons cooking oil
  • 1/2 teaspoon salt
  • 1 1/2 cups milk

Brown Sauce

  • 1 1/2 cups water
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 teaspoon chicken or pork bouillon
  • 1 tablespoon garlic minced
  • 2 tablespoons corn starch (diluted in 4 tablespoons water)


Lumpiang Sariwa Filling

  • Heat oil in a pan over medium heat. Fry potatoes for 4 minutes or till soft and golden brown. Remove from pan and set aside.
  • Add more oil if needed. Fry carrots for 4 minutes or until soft. Set aside.
  • Again add more oil if needed. Fry sweet potato for 4 minutes or until soft. Set aside.
  • Saute onions for 3 miutes.
  • Add garlic and saute for 3 minutes or till golden.
  • Stir-in fish sauce.
  • Saute tomato until limp and soft.
  • Add ground pork and cook until pale.
  • Stir-in shrimp and cook until it turns pink in color.
  • Sprinkle ground black pepper (optional).
  • Saute green beans for 5 minutes or until soft but crisp.
  • Add the stir fried potatoes, carrots and sweet potatoes. 
  • Toss-in jicama (singkamas). Cook for a minute. Keep it crisp and crunchy.
  • Toss-in cabbage and cook for 2 minutes.
  • Taste if you need more fish sauce or salt.
  • Cool in a coriander while allowing liquid to drain out. Don't discard liquid sauce. You will add this to the brown sauce.
  • Set aside.

Prepare Lumpia Wrapper

  • In a mixing bowl, beat eggs. Mix flour, milk, oil and salt until smooth.
  • Spray pan with cooking oil or spread butter over pan over medium to low heat.
  • Spoon or pour about 4 tablespoons batter.
  • Tilt pan to spread batter evenly on pan.
  • Cook for about 1 ½ minutes or until top part of batter is dry.
  • Lift off wrapper when done and place on a plate.
  • Set aside until all wrappers are done.

Prepare Brown Sauce

  • Blend water, soy sauce, brown sugar and salt. Add liquid sauce drained from filling. 
  • Bring to boil. Lower heat to medium-low.
  • Add pork or chicken bouillon.
  • To thicken sauce, pour cornstarch mixture slowly while stirring constantly.
  • Sprinkle with minced garlic and serve.


  • Assemble Lumpiang Sariwa on a plate or tray. Take a lettuce and place it on the middle of the wrapper. Make sure that lettuce leaf extends over the wrapper. It should be sticking out of wrapper.
  • Add a few spoonful of filling on top of lettuce.
  • Sprinkle a teaspoon of peanut and sugar mixture.
  • Fold the bottom part of wrapper and roll from one side to the other.
  • Spread sauce on lumpia and sprinkle with peanuts.
    When we have a gathering we serve the brown sauce and peanut with sugar on the side.
    Also, we wrap the individual lumpiang sariwa with wax paper to avoid sticking on each other and it is easier for guest to pick it up.
  • Roll wrapper from one side to the other. Halfway into it, fold the lower part then continue rolling. The top part should be where the lettuce leaves are sticking out.
  • Repeat steps until everything is rolled.
  • Top rolls with sauce and crushed peanuts.
  • Serve immediately.


  1. Before sauteing the ingredients, fry potatoes, sweet potatoes and carrots so it stays crisp not mushy. Add all these ingredients back when almost done cooking.
  2. Add jicama (singkamas) when you are almost done cooking. It is good crisp and crunchy.
  3. When making lumpia wrapper, after pouring batter in pan be quick to spread it all around the pan. If wrapper has some holes, just add a few drops of batter in those areas.
  4. After making lumpia wrapper (crepe), cover it with paper towel and saran wrap and put it in the fridge for an hour so it is firmer.
  5. If you run out of wrapper and too lazy to make more - serve filling by itself. It is called Lumpiang Hubad. Sprinkle filling with sauce and peanuts with sugar. There you have it - another meal.
  6. When served during a gathering of more than 10 people, I prefer to wrap each individual Lumpiang Sariwa with wax paper. You can avoid lumpia from sticking with each other and easier to pick it up. Put sauce, peanuts with sugar and minced garlic on the side next to it.


Calories: 333kcal | Carbohydrates: 38g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 1079mg | Potassium: 584mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7014IU | Vitamin C: 19mg | Calcium: 129mg | Iron: 3mg