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Making vegan Lumpiang Sariwa (fresh Filipino spring rolls) from scratch is so easy and delicious! It’s made with a vegetable filling that’s wrapped in a fresh lumpia wrapper, and then served with a sweet and savory peanut sauce over top. Perfect for afternoon snacking or serving as a fresh side or healthy meal!
Table of Contents
- What is Lumpiang Sariwa?
- Ingredients You’ll Need
- Equipment Needed
- How to Make Lumpiang Sariwa
- Make the Fresh Wrappers (Crepes)
- Prepare the Lumpia Filling
- Make the Fresh Lumpia Sauce
- Wrap the Lumpiang Sariwa
- Serving Suggestions
- Storage Instructions
- Tips and Tricks
- More Lumpia Recipes You May Enjoy:
- Lumpiang Sariwa (Fresh Lumpia) Recipe Recipe
What is Lumpiang Sariwa?
Lumpiang Sariwa, also known as Fresh Spring Rolls or Garden Spring Rolls, is a popular Filipino dish known for its fresh and vibrant flavors. Unlike Lumpiang Dinamita and Lumpiang Shanghai, these fresh lumpia are not deep-fried, making them a healthier, lighter option.
Instead, the vegetable filling is wrapped with a thin, crepe-like wrapper typically made from eggs and flour, then drizzled with a creamy peanut sauce. In this recipe, we’re making fresh lumpia that is 100% vegan and made with just a few ingredient swaps.
Trust us – this lumpiang sariwa recipe tastes so much like the traditional version you’d never guess it’s free of animal products!
Ingredients You’ll Need
- Fresh wrappers: In this recipe, we will teach you how to make fresh lumpia wrappers from scratch using basic ingredients like flour, cornstarch, almond milk, applesauce, and oil. If you’ve made our Classic Vegan Crepes, the process will be a breeze for you!
- Aromatics: Diced onion and minced garlic add a flavorful foundation to the filling. For the best flavor, we recommend fresh onion and garlic.
- Vegetable fillings: Really any crunchy vegetables of choice will work, but in this recipe, we will show you how to use carrots, sweet potato, bean sprouts, napa cabbage, and green beans.
- Tofu: Adds additional plant-based protein and heartiness. We recommend using extra firm tofu for the best texture. Softer tofus may add too much excess moisture to the filling.
- Soy sauce: Adds salty, umami flavor to the filling. If preferred, opt for tamari or low-sodium versions if you are sensitive to salt.
- Nori: Seaweed sheets are traditionally used in Japanese cuisine, but add a rich, savory, umami flavor to the filling.
- Lettuce: Iceberg lettuce is a common choice, but romaine lettuce or butter lettuce will work well.
- Peanut sauce: Traditional lumpiang sariwa is served with a savory peanut sauce. Feel free to opt for a store-bought sauce, or make our homemade version with broth, brown sugar, peanut butter, garlic, soy sauce, vegan fish sauce, cornstarch, and black pepper.
How to Make Lumpiang Sariwa
Make the Fresh Wrappers (Crepes)
- Blend the ingredients. Into a high-speed blender, sift in the all-purpose flour and cornstarch. Add in the almond milk, applesauce, oil, and salt. Blend until smooth.
- Prepare the cooking pan. Heat a large, nonstick skillet over medium-low heat. Lightly oil the pan as needed to prevent sticking.
- Cook 1/3 cup of batter at a time. Once the pan is warmed through, add 1/3 cup of batter, then quickly tip and rotate the pan to spread the batter in a circular motion until as thin as possible.
- Cook on both sides. Allow the batter to cook for about 1-2 minutes or until the crepe appears dry on top. Then, using a spatula, gently flip the crepe and cook for another minute or so to ensure everything is cooked through.
- Continue until all of the batter is used. Transfer the homemade crepe wrapper to a large, flat plate and continue the process until all of the batter is cooked. This recipe should make about 10 fresh lumpia wrappers.
Prepare the Lumpia Filling
- Sauté the onion and garlic. Heat a large skillet over medium-high heat. Once warm, add in the oil and heat until warmed through. Add in the onion and garlic and sauté until translucent and softened, about 3 minutes.
- Add the vegetables. Stir in the sweet potato and carrots and cook until they just begin to soften, about 2 minutes. Add in the tofu, cabbage, green beans, soy sauce, and ground black pepper. Stir gently to combine and cook for 2 minutes.
- Stir in bean sprouts and nori. Gently stir in the bean sprouts and shredded nori, then turn off the heat. Season with salt and black pepper.
- Drain the excess liquid. Transfer the filling to a colander or fine mesh sieve over the sink and drain the excess liquid before wrapping.
Make the Fresh Lumpia Sauce
- Sauté the garlic. In a small pan or pot, heat 1 tablespoon of vegetable oil until warm. Once heated, add in the garlic and sauté for 1 minute, or until fragrant.
- Add the broth. Into the same pot, add the broth and bring the garlicky broth to a boil.
- Stir in the remaining ingredients. Once boiling, stir in the brown sugar, soy sauce, and vegan fish sauce and mix until uniform. Add in the peanut butter and whisk until smooth.
- Thicken with a cornstarch slurry. In a small mixing bowl, whisk the tablespoons of cornstarch with water until smooth and pour in the sauce pan. Continue to cook until the peanut sauce thickens, then season with salt and pepper. Set aside until ready to assemble.
Wrap the Lumpiang Sariwa
- Add the lettuce leaf. Place a freshly cooked wrapper on a clean surface. Add a piece of lettuce leaf directly over top with its leafy end overhanding by an inch.
- Add the filling. Directly onto the lettuce leaf, add a scoop of the filling.
- Close. Fold the sides over the middle.
- Garnish. Pour a generous amount of sauce over the lumpiang sariwa and garnish with crushed peanuts and cilantro. Enjoy immediately while fresh!
In addition to being served with lumpiang sariwa sauce and garnishes of choice, these fresh spring rolls can be served as a filling main, side dish, or delicious afternoon snack. If you’d like to serve these fresh rolls with a main dish, here are some main course options that pair well:
Once assembled and topped with peanut sauce, these Filipino fresh spring rolls are best served fresh. However, if you prefer to prepare the ingredients in advance for meal prep, the wrappers, filling, and peanut sauce can all be prepped in advance and stored separately.
Fresh lumpia wrappers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months with a piece of parchment paper between each wrapper.
Additionally, the filling and sauce will keep in the refrigerator for up to 4 days.
Tips and Tricks
- Use a non-stick pan. When making thin wrappers with ease, it’s very important to use a skillet that is nonstick. If you must use cast iron, we’d recommend using very low heat and oiling the skillet to prevent sticking as much as possible.
- Avoid using more than 1/4 cup batter at a time. Traditional wrappers should be as thin as possible. If you use more than 1/4 cup of batter at once, the wrappers will be too thick and won’t cook through properly.
- Make sure to use vegan fish sauce. Traditional fish sauce is of course, not vegan. Make sure to purchase a vegan version at your local health food store or online. Or, try making your own homemade Vegan Fish Sauce!
Appetizers and Sides
Appetizers and Sides