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Lumpiang Sariwa

Chicken and Veg Fresh Spring Rolls

Lumpiang Sariwa is Filipino fresh spring rolls filled with mixed vegetables, meat or seafood and wrapped in a crepe-like pancake accompanied with a garlicy sweet sauce and topped with peanuts.

What is Lumpiang Sariwa

Lumpiang Sariwa is a fresh spring roll usually filled with mixed vegetables and meat or seafood. There are many varieties to this dish like ‘Lumpiang Ubod’ which is filled with sliced  hearts of palm and it’s eaten as an appetiser when made small and sometimes as mains when made large. I think this is a perfectly balanced dish, you have some vegetables, your protein and some carbs too. It’s an easy recipe that anyone can make at home. 

Let’s talk ingredients

Lumpiang Sariwa is a versatile dish, you can literally use any vegetables you have at home, you can add any meat or seafood that you want or keep it vegetarian and BOB’S your uncle, you have a perfect meal! The only thing I would say is that mixing some soy sauce and oyster sauce is a magical mix, I love it! BUT if you are not a fan of oyster sauce or if you’re allergic to it then you can always take this off. 

For the crepe-like wrapper, there are many recipes out there but for me, a mum, I like to keep things simple and use easily available ingredients. This recipe is for a small batch but you can always double up if you want to make more. 

The sauce is easy peasy, bang all the ingredients into the pot, bring it to boil and add the thickening mixture. If you can’t find cornflour you can buy thickening flour from your local grocery store. 

The main components of this dish are the fillings, the wrapper and the sauce with peanut toppings.  



300g-400g chicken
1 Chinese cabbage, julienne
180g carrots, julienne
180g beans
1 onion, julienne
3 garlic cloves
2 tablespoon soy sauce
1 tablespoon oyster sauce
A pinch pepper
Cooking oil
Wrapper: 80g flour, 180ml water, 1 egg, 1 tablespoon oil and some extra for frying and a pinch of salt
Sauce: 250ml water, 2 tablespoon soy sauce, a pinch of pepper, 1 garlic clove, 3 tablespoon sugar, some crushed roasted peanuts (optional) or some fried shallots or fried garlic and 3 tablespoon cornflour with 60ml water mixture for thickening



In a wok or large pot, heat some oil, add onion and cook for about 2 minutes. Add garlic, cook for about 1 minute then add chicken, cook them until the chicken turns white and cooked through. Add carrots and beans, stir fry for 2 minutes and then add cabbage. Cook for another 3 minutes. Leave it on the side for later.


Using a small pot add water, soy sauce, a pinch of pepper, garlic and sugar. Bring it to a boil on high heat, once boiled, turn the heat down. Slowly pour the cornflour & water mixture to thicken the sauce a little while continuously stirring the sauce. When you are happy with the consistency. Turn the heat off and it’s ready to serve.


In a bowl, add flour, water, egg, oil and a pinch of salt. Mix all the ingredients together. Heat a non stick frying pan for 1 minute on medium heat and brush some oil into the pan. Using a ¼ measuring cup scoop some mixture and pour some of the pancake mixture into the pan while moving it around to create a thin circular shape almost like a crepe. You notice the edges lift a little, that’s a sign that it’s ready to be flipped, Slowly flip the pancake and cook the other side for a few seconds. Slowly slide the pancake off the frying pan into a plate. Do this until all of the mixture is cooked.


To assemble your Lumpia Sariwa, take a pancake or wrapper, add some chicken & vegetable fillings, if you are adding some fresh lettuce, add it upside down then overlap each side of the pancake and gently turn it over. Pour some of the sauce you made, add your peanut toppings or the toppings of your choice and it’s ready to serve!

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