Lumpiang Sariwa

Savoury crepe done the Filipino way!
Lumpiang Sariwa is a type of Filipino savoury crepe filled with crunchy cooked vegetables like carrots, bamboo shoots, turnips and cabbage drenched in a sweet savoury peanut sauce.

Lumpiang Sariwa means Fresh Spring Rolls in English, a Filipino dish which is made out of different vegetables such as carrots, bamboo shoots, turnips and cabbage double wrapped in lettuce leaves and egg crepes then accompanied by a sweet garlic and peanut flavoured sauce.

The origin of this dish is Chinese and it was derived from the dish called popiah which is common in Taiwan, Singapore, and Malaysia. Both dishes are made out of mixed vegetables, placed in soft and not fried wrapper served with a thick ssweet style sauce. A really good recipe for those who are not fond of the deep fried spring roll variant and for those who love vegetables.

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Lumpiang Sariwa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Category: Main Course
  • Cuisine: Filipino


Lumpiang Sariwa is a type of Filipino savoury crepe filled with crunchy cooked vegetables like carrots, bamboo shoots, turnips and cabbage drenched in a sweet savoury peanut sauce.


Units Scale


  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups water
  • salt
  • peanut oil


  • 200 g pork, chopped into small pieces
  • 150 g shrimps, shelled and chopped
  • 1/4 head of cabbage, sliced thinly
  • 2 medium carrots, sliced thinly
  • 2 cups bamboo shoots, sliced
  • 1/4 cup chicken stock
  • lettuce leaves (cos or fancy variant)
  • 4 cloves garlic, minced
  • salt
  • oil

Peanut Sauce

  • 8 cloves garlic, 2 minced and the remaining with skin on
  • 1 cup peanuts, crushed
  • 1 tbsp peanut oil
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 1 cup water
  • 3 tbsp cornstarch, dissolved in 1/2 cup water



  1. In a bowl mix together flour and 1 cup water, mix thoroughly. Once fully mixed add salt, beaten eggs and the remaining water. Mix it well; the end result will be a really runny batter.
  2. Heat up a flat bottomed non-stick pan then brush it with a very little amount of peanut oil. Place heat on low setting.
  3. Scoop out 1/4 cup of the mixture then pour evenly on the non-stick pan then cook for roughly 90-120 seconds. Once top is firm and a dry, starting with the edges lift the crepes and gently flip it over (this is hard and needs a bit of practice). Once flipped cook for 15 more seconds. Remove crepe from pan by sliding it out. Do it for the remaining batter and stack them by placing a parchment paper in between otherwise it will stick to each other.


  1. In a pot add water and salt and bring it to a boil, once boiling add bamboo shoots and cook until tender. Remove bamboo shoots from the pot then drain and set aside.  If you find it smelly you can boil it multiple times and replcing the water each time.
  2. In a wok heat oil then lightly brown the pork pieces.
  3. Add garlic and stir fry for 1 minute.
  4. Add bamboo shoots then stir fry for 2 minutes.
  5. Add carrots, cabbage and shrimps and stir fry for 1 minute.
  6. Add chicken stock and simmer in high heat until liquid dries out.
  7. Remove filling from wok, place in a colander to drain any liquid. Set aside

Peanut Sauce

  1. Place 6 garlic cloves in a sauce pan with water, bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked remove from sauce pan then remove the skin and mash.
  2. In a sauce pan add oil then sauté garlic once brown add soy sauce, water, sugar, half of chopped peanuts and mashed garlic. Bring to a boil then simmer.
  3. Add cornstarch mixture and cook in low temperature until sauce thickens.

Lumpiang Sariwa

  1. Lay down crepe in a plate then place 1 lettuce leaf on top.
  2. Add 3-4 spoonful of the vegetable mixture then wrap the crepe carefully.
  3. Pour peanut sauce on top, then sprinkle crushed peanuts on top.


25 Responses

  1. kiwidutch says:

    Raymund, I love veggies *and* the deep fried ones, but are trying to be healthier, so these will help me get a healthier “fix”,

  2. Nice peanut sauce topping with those fresh looking veges rolled inside Raymund.

  3. Judy says:

    That looks sooooo good! I could almost taste the garlic peanut sauce on the vegetables … must try this soon!

  4. Kristy says:

    That sauce sounds fantastic! And I like the idea of rolling it an egg crepe. :)

  5. ceciliag says:

    Oh I love these and a peanut sauce recipe as well.. I am still trying to find one i like.. maybe yours! yum.. c

  6. I learned a new phrase today: Lumpiang Sariwa. I LOVE spring rolls and I LOVE peanut sauce. I’m in heaven reading this

  7. I love fresh springs rolls. That sauce looks so good!

  8. I really liked how you wrapped the lettuce along with the crepe… it looks really pretty. I completely forgot but you reminded me. I want to try peanut oil. I’ve seen in other recipes and I’m curious how different from vegetable oil…. I heard it’s great for deep frying and I must try! Thanks for sharing this delicious dish.

  9. Jay says:

    Ohh….u make me really hungry…love ur perfection dear..:P
    Tasty Appetite

  10. Eileen says:

    what a coincidence, just as i was reading your blog the delivery bike from Max’s restaurant arrived with our order of lumpiang sariwa :) my next cooking project is to try to cook this on my own :)

  11. What a fabulous taste explosion meal.
    Have a super day.
    :-) Mandy

  12. foodjaunts says:

    Oh I’m so glad you did a post on this. I’ve tried them once before but I don’t think I made them right. I’ll have to try again using your recipe :)

  13. I LOVE the idea of using a soft, not fried, wrapper like a crepe. Your wraps look like perfection.

  14. Guia Obsum says:

    Wow! Was just craving for this last night! Your food, as always, looks absolutely divine! :)

  15. is this like fresh lumpia? this is a nice fresh and complete recipe from wrapper to sauce..

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