Lumpiang Sariwa
Lumpiang Sariwa (Sariwa)
Lumpiang sariwa—thin egg crepes rolled around julienned vegetables, garbanzos, and pork, topped with thick sweet garlic sauce and crushed peanuts.
Serves 8 · 1h 15m total
The Story
When Filipinos search "lumpia," they often mean shanghai—but lumpiang sariwa is the fresh, unfried cousin that shows up at merienda tables and Sunday handaans.
The roll in the photo is what a good plate should look like: a thin homemade crepe with light toast spots, filling you can see at both ends—carrots, sitaw, golden kamote strips, and whole garbanzos—and a thick glossy sauce poured down the middle with crushed peanuts on top.
It is lighter than fried lumpia, make-ahead friendly, and one of the most searched vegetable-forward Filipino party dishes.
Best paired with
Iced tea, puto, or pancit bihon on a merienda spread.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Make crepes thin—just enough batter to coat the pan in a swirl.
- ✦Do not overfill rolls or they will tear; tuck sides like a burrito.
- ✦Simmer the sauce until thick and glossy so it clings like the photo, not runny.
- ✦Garbanzos and kamote strips add color and heft—do not skip them.
- ✦Assemble at the table so crepes stay soft; pour sauce and peanuts per roll.
Substitutions
- ground pork → shredded chicken or shrimp
- kamote (sweet potato) → thin bamboo shoot strips
- peanut butter in sauce → ground toasted peanuts plus broth
- garbanzos → green peas
Ingredients
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Instructions
- 1
Whisk flour, eggs, milk, and salt into a smooth thin batter. Rest 15 minutes. Cook 8-inch crepes in a lightly oiled nonstick pan until pale yellow with light brown spots; stack and cover.
- 2
Stir-fry garlic and onion. Add pork; cook until browned. Add cabbage, carrots, green beans, kamote strips, and garbanzos. Season with soy sauce; cook until vegetables are crisp-tender. Cool filling.
- 3
For sauce: sauté garlic, stir in peanut butter, sugar, and water. Simmer until thick, glossy, and clingy—like the photo, not thin soup. Season to taste.
- 4
Place a crepe on a plate. Add filling in a generous line, fold sides, roll tight into one fat log.
- 5
Serve seam-side down. Spoon thick sauce down the middle of the roll and sprinkle crushed peanuts generously on top. Repeat for each serving.
Kitchen Timer · 45 min prep first
30:00
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