Lumpiang Sariwa (Fresh Filipino Spring Rolls)

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!

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!

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

• High-speed blender
• Large nonstick skillet or cast iron griddle
• Spatula
• Measuring cups
• Small pot

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.

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.

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.

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!

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

Filipino

Filipino Coconut Milk Adobo

Gluten Free

Vegan Filipino Pancit Bihon

Filipino

Ginisang Munggo (Mung Bean Soup)

Dinner

Vegan Bistek Tagalog (Filipino Beef Steak)

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.

More Lumpia Recipes You May Enjoy:

Appetizers and Sides

Dynamite Lumpia (Lumpiang Dinamita)

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Filipino

Turon (Banana Lumpia)

Appetizers and Sides

Lumpiang Gulay (Filipino Vegetable Spring Roll)

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

Lumpiang Sariwa (Fresh Lumpia) Recipe

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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!

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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

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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.

The post Lumpiang Sariwa (Fresh Filipino Spring Rolls) appeared first on Sweet Simple Vegan.

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Frequently Asked Questions

Are there any celebrities or athletes that advocate for a plant diet?

Yes, many athletes and celebrities support a plant-based diet. Some of these include Kyrie, the NBA's player, Lewis Hamilton, the Formula 1 World Champion, Natalie Portman and Kenneth Farrow who are all NFL running backs. Each of these people have chosen the vegetarian/vegan lifestyle to suit their goals and achieved remarkable results in their athletic endeavors or artistic endeavors. Actress Alicia Silverstone has even written a book on her experiences with the vegan lifestyle called Kind Diet. Novak Djokovic, professional tennis player has credited his successes to his unconventional eating habits of eating mostly organic and vegan foods during competitions. His stats are significantly better since he started this routine. These four professional athletes share some remarkable qualities. They all mention a higher energy level, faster recovery from injury, and better overall health. Plant-based diets are a powerful tool to improve athleticism, as demonstrated by the success stories.

Are you looking to lose weight?

Yes, it is possible to lose weight by eating a plant-based diet. You can eat a variety of fruits, vegetables, legumes, nuts, seeds, whole grain, and other plant-based protein sources to provide enough volume without having to eat unhealthy fats or carbs. A well-rounded vegan meal plan is usually low in saturated fat and cholesterol-containing foods like red meat and processed snacks that tend to add weight instead of take it away. Research shows that eating a plant-based diet can help increase metabolism and decrease the risk of obesity. Incorporating healthy food rich in fiber, as well as limiting the intake of sugars, starches and white bread, can help to lose weight and still provide the essential vitamins, minerals, and nutrients that your body needs.

Can I eat chicken if I follow a plant-based diet

No, eating chicken on a plant-based diet is not possible. A plant-based diet eliminates all animal products, including meat, fish, and poultry. There are many vegan alternatives that can replace traditional meat-centric dishes. They have the same texture and flavor, however. Tofu, seitan (wheat flour), tempeh, fermented soybeans, and mock duck made of mushrooms can all mimic traditional meats. Vegetarian burgers made from black beans and quinoa are also comparable to beef burgers. You can also make tasty vegetarian burgers using coconut bacon strips, eggplant bacon bits, tofu mayo, and faux chicken strips made from wheat gluten.

What are the drawbacks of meat made from plant-based sources?

Plant-based meat has the disadvantage of not having essential vitamins and minerals as animal proteins. Some essential amino acid, vitamin B12, as well as heme Iron, are less abundant in plant-based protein than animal proteins. Plant-based meats can have more sodium that real meat because of the preservation. Additionally, quality vegan products can be more expensive and take longer to get from online stores or grocery stores. Some vegan alternatives may also require more effort during meals when cooking times are taken into account, as well as potentially longer food preparation times.

Statistics

• In the United States, poor-quality diet is the most significant predictor of early death, according to an article published in the May 2017 Journal of Geriatric Cardiology. (everydayhealth.com)
• According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)

External Links

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• What is a plant diet? Should you try it? - Harvard Health

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• PubMed: Type 2 diabetes: How beta-cell function is affected over time - Long-term Model


• A 16-Week Randomized Clinical Trial: Plant-Based Dietary Intervention Increases Beta-Cell Function, Insulin Resistance in Overweight Adults - PubMed

[TAG102]

• How common is vitamin B-12 shortage? The American Journal of Clinical Nutrition, Oxford Academic

[TAG104]

• ScienceDirect - Plant-Based Diets For Personal, Planetary, and Population Health

How To

How do I include more whole foods in my plant-based diet

You can improve your health by making conscious efforts to eat more whole foods. Start by replacing unhealthy processed foods and animal proteins with nutritious alternatives such as legumes or seeds. Consuming whole grains, nuts, fruits and vegetables provides sustenance.

Make sure you have a variety of colors included in every meal. The powerful antioxidants found in colorful ingredients can boost immunity. Consider red pepper strips, black beans and spinach. Make meal plans that take advantage of seasonal produce. Use recipes that are both delicious and healthy to satisfy everyone's taste buds.

Incorporating whole foods also means taking advantage of their extended shelf life (longer than processed items). It is possible to save time and shop more efficiently by planning your meals in advance.

Explore different ways to achieve a balanced lifestyle. You can make delicious vegan baked goods or substitute fish for it. The best thing about experimentation is that it allows you to explore new ways of managing your food choices.

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