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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!

lumpiang sariwa covered in peanut sauce on a plate

Table of Contents

close up of lumpiang sariwa on a plate

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!

non-dairy milk, cornstarch, salt, all purpose flour, oil, applesauce
carrots, bean sprouts, soy sauce, sweet potatoes, green beans, cabbage, white onion, tofu, nori, garlic
black pepper, vegan fish sauce, cornstarch, broth, garlic, brown sugar, soy sauce, peanut butter

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. 

Equipment Needed

lumpiang sariwa covered in peanut sauce on a plate

How to Make Lumpiang Sariwa

Make the Fresh Wrappers (Crepes)

  1. 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. 
  2. Prepare the cooking pan. ​Heat a large, nonstick skillet over medium-low heat. Lightly oil the pan as needed to prevent sticking. 
  3. 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. 
  4. 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. 
  5. 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. 
step by step - batter being poured onto pan
step by step - batter cooking on pan

Prepare the Lumpia Filling

  1. 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. 
  2. 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. 
  3. 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. 
  4. Drain the excess liquid. Transfer the filling to a colander or fine mesh sieve over the sink and drain the excess liquid before wrapping. 
step by step - garlic and onion in a pan
step by step - carrots added to the garlic and onions
step by step - sweet potato being added to carrots, onion, and garlic
step by step - tofu being added to sweet potato, carrot, garlic and onion
step by step - lettuce being added to the pan
stap by step - soy sauce being added to the pan
step by step - bean sprouts and nori being added
step by step - cooked vegetables in a pan

Make the Fresh Lumpia Sauce

  1. 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. 
  2. Add the broth. Into the same pot, add the broth and bring the garlicky broth to a boil. 
  3. 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. 
  4. 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. 
step by step - garlic in a pot with oil
step by step - broth added to the pot
step by step - brown sugar added to the broth
step by step - soy sauce being added to pot
step by step - peanut butter being added to pot
step by step - sauce being stirred in pot
step by step - sauce coming to boil
step by step - corn starch slurry being added to saucer

Wrap the Lumpiang Sariwa

  1. 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. 
  2. Add the filling. ​Directly onto the lettuce leaf, add a scoop of the filling. 
  3. Close. ​Fold the sides over the middle. 
  4. Garnish. Pour a generous amount of sauce over the lumpiang sariwa and garnish with crushed peanuts and cilantro. Enjoy immediately while fresh! 
step by step - lettuce on fresh lumpia wrapper
step by step - vegetables on lettuce in fresh lumpia wrapper
step by step - fresh lumpia wrapped

Serving Suggestions 

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:

Filipino Mains for Serving

bowl of peanut sauce with peanuts on top and spoon inside

Storage Instructions

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!
lumpiang sariwa covered in peanut sauce on a plate

More Lumpia Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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lumpiang sariwa covered in peanut sauce on a plate

Lumpiang Sariwa (Fresh Lumpia) Recipe

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  • Author: Sweet Simple Vegan
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Description

Making Lumpiang Sariwa from scratch is so easy and delicious! It’s made with a vegetable filling that’s wrapped in a fresh lumpia wrapper, then served with a sweet and savory peanut sauce over top. Perfect for afternoon snacking or serving as a fresh side or healthy meal!

Ingredients

Fresh Wrappers (Crepes)

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 cups unsweetened almond milk (or plant-based milk of choice)
  • 1/4 cup unsweetened applesauce (in place of eggs)
  • 2 tablespoons oil
  • ½ teaspoon salt

Filling Ingredients (you can really use any veggies)

  • 4 cloves garlic, minced
  • 1 small white onion, diced
  • 1 large carrot, julienned
  • 1 medium size-sweet potato (cut into strips)
  • ​​2 cups bean sprouts
  • 1 cup shredded napa cabbage
  • ½ cup green beans, julienned
  • 1 pack extra firm tofu, sliced into strips
  • 2 tablespoons soy sauce
  • Optional: 1 sheet nori, shredded (for the fishy flavor to replace shrimp)
  • Salt and black pepper

Sauce Ingredients

  • 1 cup vegetable broth
  • 1/3 cup brown sugar
  • 1/4 cup smooth peanut butter
  • 3 garlic cloves minced or grated
  • 2 tablespoons soy sauce
  • 1 tablespoon vegan fish sauce
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons hot water
  • Salt and black pepper, to taste

For Assembling

  • Lettuce leaves
  • Crushed peanuts
  • Chopped cilantro

Instructions

Make the Fresh Wrappers (Crepes)

  1. 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.
  2. Prepare the cooking pan. ​Heat a large, nonstick skillet over medium-low heat. Lightly oil the pan as needed to prevent sticking.
  3. 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.
  4. 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.
  5. 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.

Filling

  1. 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.
  2. 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.
  3. 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 to taste.
  4. Drain the excess liquid. Transfer the filling to a colander or fine mesh sieve over the sink and drain the excess liquid before wrapping.

Sauce

  1. 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.
  2. Add the broth. Into the same pot, add the broth and bring the garlicky broth to a boil.
  3. 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.
  4. Thicken with a cornstarch slurry. In a small mixing bowl, whisk the cornstarch with warm water until smooth and pour into the saucepan. Continue to cook until the peanut sauce thickens, then season with salt and pepper. Set aside until ready to assemble.

Assembly

  1. 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 about an inch.
  2. Add the filling. ​Directly onto the lettuce leaf, add a scoop of the filling.
  3. Close. ​Fold the sides over the middle.
  4. Garnish. Pour a generous amount of sauce over the lumpiang sariwa and garnish with crushed peanuts and cilantro. Enjoy immediately while fresh!

Notes

  • 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.
  • The filling and sauce will keep in the refrigerator for up to 4 days.

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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