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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
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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Filipino
Servings 6 -8 stuffed lumpia
Calories 468 kcal
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

  • 1 lb chicken thighs deboned and skinless, diced small
  • 1 medium onion julienned
  • 3 cloves garlic minced
  • 1 medium carrot julienned
  • ½ head napa cabbage shredded
  • 2 oz green beans optional
  • 1 small sweet potato julienned
  • ¼ cup water
  • 3 tablespoon fish sauce
  • 6 lettuce leaves for wrapping

Wrapper

  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ cup heavy cream
  • ¾ cup water
  • 1 teaspoon salt
  • 3 tablespoon vegetable oil
  • 2 eggs

Sauce

  • 3 tablespoon brown sugar
  • 2 teaspoon soy sauce
  • ¾ cup water
  • 1½ teaspoon minced garlic
  • 1½ 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

Nutrition

Calories: 468kcalCarbohydrates: 32gProtein: 19gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 151mgSodium: 1341mgPotassium: 642mgFiber: 3gSugar: 11gVitamin A: 7284IUVitamin C: 29mgCalcium: 129mgIron: 2mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword rolls, spring roll, vegetables