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Lumpiang Sariwa Recipe - Fresh Filipino Spring Rolls with Homemade Wrapper and Sweet Sauce

YUMMY KITCHEN
Soft homemade fresh lumpia wrappers filled with savory ground chicken and tender julienned vegetables, then topped with a sweet soy-based sauce, toasted peanuts and crispy fried garlic.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Breakfast, MAIN DISH, Merienda, Snack
Cuisine Filipino
Servings 8
Calories 210 kcal

Equipment

  • Large frying pan
  • Nonstick flat pan or crepe pan
  • Saucepan
  • Large mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving plate

Ingredients
  

For the Lumpiang Sariwa Filling

  • ¼ kilo ground chicken or pork
  • 1 medium potato julienned
  • 1 small carrot julienned
  • ⅛ kilo green beans thinly sliced
  • 1 large sweet potato julienned
  • 1 medium turnip julienned
  • 2 cups cabbage chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 1 chicken broth cube
  • 2–3 tablespoons cooking oil
  • ½ cup water or as needed

For the Homemade Lumpia Wrapper

  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 cup water
  • 1 teaspoon salt
  • 3 tablespoons cooking oil
  • 2 eggs

For the Lumpiang Sariwa Sauce

  • 2 cups water
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • ¼ cup cassava flour or cornstarch
  • Pinch of salt

For Garnish

  • Lettuce leaves
  • Toasted peanuts chopped
  • Fried minced garlic

Instructions
 

Cook the Filling

  • Heat oil in a large frying pan over medium heat.
  • Sauté the garlic and onion until fragrant and lightly browned.
  • Add the ground chicken or pork. Cook until fully cooked.
  • Season with black pepper and cover for a few minutes.
  • Add the potatoes, carrots, and sweet potatoes. Stir-fry to combine.
  • Add the chicken broth cube and fish sauce. Continue cooking until the harder vegetables begin to soften.
  • Add the green beans and turnip.
  • Pour in the water, cover, and simmer until the vegetables are tender.
  • Add the cabbage last and sauté until cooked but not mushy.
  • Remove from heat and allow the filling to cool slightly.

Make the Homemade Wrapper

  • Beat the eggs in a large mixing bowl.
  • Add the water and oil and mix well.
  • Add the all-purpose flour, cornstarch, and salt.
  • Whisk until the batter is smooth and free of lumps. The batter should be thin and flow easily.
  • Lightly grease a flat nonstick pan and heat over medium-low heat.
  • Pour a small scoop of batter into the pan and quickly swirl to create a thin circle.
  • Cook until the wrapper is set and the bottom is lightly browned.
  • Carefully flip and cook the other side briefly.
  • Transfer to a plate and repeat with the remaining batter.

Make the Sauce

  • In a saucepan, combine the water, brown sugar, soy sauce, cassava flour or cornstarch, and salt.
  • Stir thoroughly while the mixture is still cold until the starch is completely dissolved.
  • Turn on the heat and bring the mixture to a boil, stirring regularly.
  • Continue cooking until the sauce becomes thick and glossy.
  • Remove from heat and set aside.

Assemble the Lumpiang Sariwa

  • Lay one fresh wrapper flat on a clean plate.
  • Place a lettuce leaf over the wrapper.
  • Add a generous amount of the vegetable filling.
  • Fold the sides inward and gently roll the wrapper into a neat fresh spring roll.
  • Place the finished lumpia on a serving plate.
  • Drizzle generously with the sweet sauce.
  • Top with toasted chopped peanuts and fried minced garlic.
  • Serve fresh and enjoy.

Notes

  • Keep the wrapper thin: The batter should have a loose, crepe-like consistency so it spreads easily across the pan.
  • Do not overcook the vegetables: The filling should be tender but still have some texture.
  • Add cabbage last: Cabbage cooks quickly and can become watery or mushy if overcooked.
  • Cool the filling slightly: This makes the wrappers easier to roll and helps prevent them from becoming too soft.
  • Dissolve the starch first: Always mix the cassava flour or cornstarch with the cold sauce ingredients before heating to prevent lumps.
  • Adjust the sauce: Add a little more water for a thinner sauce or simmer longer for a thicker consistency.
  • For pork lumpia: Ground pork can be used instead of ground chicken.
  • Serve fresh: Assemble the lumpia shortly before serving for the best wrapper texture.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 2gCholesterol: 45mgSodium: 560mgFiber: 3gSugar: 12g
Keyword Filipino Spring Rolls, Filipino Vegetable Spring Rolls, Fresh Filipino Spring Rolls, Fresh Lumpia, Fresh Lumpia Recipe, Homemade Lumpia Wrapper, Lumpia Sariwa Sauce, Lumpia with Sweet Sauce, Lumpiang Sariwa, Lumpiang Sariwa Recipe
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