With its crisp sautéed vegetables, soft wrapper, and that signature sweet‑savory peanut sauce, every bite of Lumpiang Sariwa delivers a balance of textures and flavors that Filipinos love.

Ingredients You’ll Need:

For the Filling:

• 4 cloves garlic, minced
• 1 pc small onion, chopped
• 1 cup carrots, julienned
• 2 cups cabbage, shredded
• 1 cup Baguio beans, sliced thinly
• 1 cup sweet potato (kamote), julienned
• 1 cup tofu or pork, sliced (optional)
• 1 cup ubod or singkamas, thinly sliced
• Salt and pepper, to taste
• 2 tbsp cooking oil

For the Wrapper:

• 1 cup all-purpose flour
• 2 eggs
• 1 ½ cups water
• 1 tbsp oil
• Pinch of salt

For the Peanut Sauce:

• ¼ cup crushed peanuts
• 3 cloves garlic, minced (for topping)
• 3 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp cornstarch (dissolved in 3 tbsp water)
• 1 cup water

Extras:

• Fresh lettuce leaves
• Crushed peanuts

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Cooking Procedures:

1. Cook the Filling

• Heat oil in a pan. Sauté garlic and onion until fragrant.
• Add tofu or pork (if using) and cook until lightly browned.
• Add carrots, sweet potato, cabbage, beans, and ubod/singkamas. Stir-fry until tender but still crisp.
• Season with salt and pepper.
• Set aside to cool.

2. Make the Wrapper

• In a bowl, whisk flour, eggs, water, oil, and salt until smooth to make a batter.
• Heat a non-stick pan over low heat.
• Pour a thin layer of batter and swirl to coat the pan.
• Cook until the wrapper sets (no need to flip).
• Repeat until all batter is used.

3. Prepare the Peanut Sauce

• In a saucepan, combine water, soy sauce, and sugar. Bring to a simmer.
• Add cornstarch slurry and stir until thickened.
• Mix in crushed peanuts.
• Set aside.

4. Assemble the Lumpia

• Lay a wrapper on a plate.
• Place a lettuce leaf on top.
• Add a generous amount of filling.
• Roll tightly like a burrito.
• Drizzle with peanut sauce and top with minced garlic and peanuts.
• Serve and enjoy your Lumpiang Sariwa!

“In this kitchen, we don’t make mistakes — only happy accidents and extra servings.”

Try this delicious recipe too: Pinakbet Recipe

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