Uploaded November 2019 | Updated September 2026, 1 week ago
Lumpiang Sariwa (Fresh Spring Rolls)
Lumpiang Sariwa (Fresh Spring Rolls) are the fresh, unfried version of lumpia filled with stir-fried vegetables wrapped in crêpes or thin pancakes. They are topped with crushed peanuts and served with a sweet garlic soy sauce.
Equipment
8 or 10-inch skillet (for the crepes)
Large sauté pan
Ingredients
SAUCE
¼ cup soy sauce
6 garlic cloves minced or grated
⅓ cup sugar
3 tablespoons cornstarch
CRÊPE BATTER
1 cup milk sub:plant-based milk or water
2 eggs
2 tablespoons melted butter sub: oil
⅔ cup all-purpose flour
Salt, a pinch
FILLING
3 garlic cloves minced
½ onion minced
8 ounces ground chicken or pork
½ block firm tofu (about 7 ounces) crumbled or cut into small cubes
8 ounces fine-julienned green papaya (about 2 cups)
4 ounces fine-julienned carrots (about 1 cup)
8 ounces fine-julienned jicama (about 2 cups)
8 ounces shredded cabbage (about 2 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions chopped
½ cup chopped cilantro
Salt and pepper to taste
FOR SERVING
Leaf lettuce
Fried garlic
Fried or roasted peanuts coarsely ground
Instructions
MAKE THE SAUCE:
1. Combine soy sauce, 3 cups of water, garlic, and sugar in a saucepan. Let it come to a boil.
2. Dissolve cornstarch in ¼ cup of water and add it to thicken the sauce. Set it aside.
MAKE THE WRAPPERS:
1. Combine milk, eggs, melted butter, flour, and salt in a blender or with a whisk. Mix until smooth.
2. Set a pan over medium heat and grease it with a bit of butter or oil. Pour about ¼ cup of batter and immediately swirl the pan to spread it thinly and evenly.
3. Cook for about a minute until it looks dry and the edges start to lift off the pan. Flip it and cook the other side for half the time. Alternatively, you can cover the pan instead of flipping it.
4. Slide onto a plate and repeat the process. Grease the pan as needed.
MAKE THE FILLING:
1. Set a skillet over medium-high heat. Sauté garlic and onion in oil until softened, about a minute.
2. Add ground meat and break it up. Cook until no longer pink.
3. Add tofu, then season with salt and pepper.
4. Add green papaya and carrots. Cook until slightly softened, about 3 minutes.
5. Add jicama and cabbage. Cook for another 3 minutes until tender-crisp.
6. Add soy sauce, fish sauce, salt, and ground pepper. Toss them together. Taste and adjust accordingly.
7. Turn off the heat, then add cilantro and scallions. Let the filling cool.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
Lumpiang Sariwa (Fresh Spring Rolls)
Lumpiang Sariwa (Fresh Spring Rolls) are the fresh, unfried version of lumpia filled with stir-fried vegetables wrapped in crêpes or thin pancakes. They are topped with crushed peanuts and served with a sweet garlic soy sauce.
Equipment
8 or 10-inch skillet (for the crepes)
Large sauté pan
Ingredients
SAUCE
¼ cup soy sauce
6 garlic cloves minced or grated
⅓ cup sugar
3 tablespoons cornstarch
CRÊPE BATTER
1 cup milk sub:plant-based milk or water
2 eggs
2 tablespoons melted butter sub: oil
⅔ cup all-purpose flour
Salt, a pinch
FILLING
3 garlic cloves minced
½ onion minced
8 ounces ground chicken or pork
½ block firm tofu (about 7 ounces) crumbled or cut into small cubes
8 ounces fine-julienned green papaya (about 2 cups)
4 ounces fine-julienned carrots (about 1 cup)
8 ounces fine-julienned jicama (about 2 cups)
8 ounces shredded cabbage (about 2 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions chopped
½ cup chopped cilantro
Salt and pepper to taste
FOR SERVING
Leaf lettuce
Fried garlic
Fried or roasted peanuts coarsely ground
Instructions
MAKE THE SAUCE:
1. Combine soy sauce, 3 cups of water, garlic, and sugar in a saucepan. Let it come to a boil.
2. Dissolve cornstarch in ¼ cup of water and add it to thicken the sauce. Set it aside.
MAKE THE WRAPPERS:
1. Combine milk, eggs, melted butter, flour, and salt in a blender or with a whisk. Mix until smooth.
2. Set a pan over medium heat and grease it with a bit of butter or oil. Pour about ¼ cup of batter and immediately swirl the pan to spread it thinly and evenly.
3. Cook for about a minute until it looks dry and the edges start to lift off the pan. Flip it and cook the other side for half the time. Alternatively, you can cover the pan instead of flipping it.
4. Slide onto a plate and repeat the process. Grease the pan as needed.
MAKE THE FILLING:
1. Set a skillet over medium-high heat. Sauté garlic and onion in oil until softened, about a minute.
2. Add ground meat and break it up. Cook until no longer pink.
3. Add tofu, then season with salt and pepper.
4. Add green papaya and carrots. Cook until slightly softened, about 3 minutes.
5. Add jicama and cabbage. Cook for another 3 minutes until tender-crisp.
6. Add soy sauce, fish sauce, salt, and ground pepper. Toss them together. Taste and adjust accordingly.
7. Turn off the heat, then add cilantro and scallions. Let the filling cool.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
