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Lumpiang sariwa on a gray plate split in half with a fork

Lumpiang Sariwa (Fresh Lumpia)

Fresh lumpia or lumpiang sariwa is a great alternative to fried lumpia. But full disclosure, this is a treat that it uniquely its own! Full of vegetables, protein and wrapped in a delicate soft egg crepe, you'll wish that you knew about lumpiang sariwa sooner!
5 from 1 vote
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Filipino
Servings 6 -8 stuffed lumpia
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
  

Filling

  • 500 grams chicken thighs, deboned and skinless chopped into small pieces
  • 1 medium onion, julienned
  • 3 cloves garlic, minced
  • 1 medium carrot, julienned
  • ½ head napa cabbage, shredded
  • 60 grams green beans optional
  • 1 small sweet potato, julienned optional
  • 60 grams water
  • 3 tablespoon fish sauce
  • 6 lettuce leaves for wrapping

Wrapper

  • 60 grams all-purpose flour
  • 30 grams cornstarch
  • 120 grams cream
  • 175 grams water
  • 1 teaspoon salt
  • 3 tablespoon vegetable oil
  • 2 eggs

Sauce

  • 3 tablespoon brown sugar
  • 2 teaspoon soy sauce
  • 175 grams water
  • teaspoon minced garlic
  • teaspoon cornstarch
  • 1 tablespoon peanut butter

Instructions
 

Make Filling

  • Heat some oil in frying pan
  • Add the chicken and fry the chicken until all liquid has disppeared and chicken is browned
  • Add minced garlic, onions and cook with the chicken together
  • Add carrots and sweet potato then cook for 3 minutes
  • Add green beans and cook for 2 minutes
  • Add napa cabbage, fish sauce, and water then cook for 2 minutes
  • Make sure liquid has evaporated and put the filling in a bowl then set aside

Make Wrapper

  • Mix flour and cornstarch in a bowl with cream
  • Add egg, salt, oil and whisk until lumps disappear
  • Slowly add water a little at a time to thin the crepe
  • Pour a quarter cup of the batter onto a heated crepe pan and cook until bubbles form on the underside
  • Flip the crepe and cook for another 1 minute then place on a plate
  • Repeat the process until you use all of the batter

Make Sauce

  • In a bowl, whisk together brown sugar, garlic, soy sauce, water, cornstarch, and peanut butter
  • Pour the mixture into a sauce pan and boil to thicken the sauce. When the sauce has thickened remove from the heat.

Assemble

  • Place crepe on a flat surface
  • Add a piece of lettuce leaf on the edge of a crepe
  • Add filling in the middle, then roll the crepe like a burrito
  • Spoon some sauce on top of the lumpiang sariwa
  • Serve immediately
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword rolls, spring roll, vegetables