Lumpiang Sariwa (Fresh Lumpia)

published Oct 18, 2021
Lumpiang Sariwa Recipe (Fresh Lumpia)

Shredded vegetables, shrimp and Chinese sausage are wrapped in a crepe and topped with sweet soy sauce and peanuts.

Serves4 to 8

Makes8 lumpia

Prep1 hour

Cook1 hour

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Credit: Photo: Neal Santos; Food Styling Amelia Rampe

Why do I love this dish so much? Don’t get me wrong: I love all types of lumpia, but this version is my all-time favorite. You know a party or get-together is a good one when you see lumpiang sariwa (fresh lumpia) on the table waiting for you. I remember as a young kid watching my mother make the filling and the fresh crepe. To this day, I always try to help with the process because it means I can enjoy the dish before it hits the buffet table. 

Credit: Photo: Neal Santos; Food Styling Amelia Rampe
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Lumpiang sariwa is traditionally stuffed with sweet potatoes, a medley of the best supporting vegetables, and layers of umami. You can add in anything your heart desires and make it your own, which means you can enjoy this dish year-round. The ingredients I’ve chosen here — tons of shredded veggies, Chinese sausage, shrimp, and more — make it a personal favorite and something I look forward to. 

Lumpiang Sariwa Recipe (Fresh Lumpia)

Shredded vegetables, shrimp and Chinese sausage are wrapped in a crepe and topped with sweet soy sauce and peanuts.

Prep time 1 hour

Cook time 1 hour

Makes 8 lumpia

Serves 4 to 8

Nutritional Info


For the filling:

  • 1

    medium carrot (about 6 ounces)

  • 1/2

    medium red bell pepper (about 5 ounces)

  • 3 ounces

    green beans

  • 1

    medium sweet potato (about 7 ounces)

  • 1/8

    medium red or green cabbage (5 to 6 ounces)

  • 1 large stalk

    celery (about 4 ounces)

  • 1

    medium shallot (about 4 ounces)

  • 2 cloves


  • 2

    fresh cilantro sprigs

  • 1 tablespoon

    plus 1 1/2 teaspoons oyster sauce

  • 1 1/2 teaspoons

    fish sauce

  • 1 teaspoon

    coarsely ground black pepper

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    MSG (optional)

  • 2 1/2 ounces

    Chinese sausage (1 1/2 links)

  • 4 ounces

    small or medium uncooked peeled and deveined shrimp

  • 1 1/2 tablespoons

    canola oil

For the sauce and assembly:

  • 2 cups

    plus 1/3 cup water, divided

  • 3 large cloves


  • 2 tablespoons


  • 1/2 cup

    packed light or dark brown sugar

  • 1/3 cup

    soy sauce

  • 2 teaspoons

    freshly ground black pepper

  • 1 teaspoon

    kosher salt

  • 1/3 cup

    roasted, salted peanuts

  • 1 small head

    bib lettuce

For the wrappers:

  • 1 1/2 cups

    all-purpose flour

  • 1/3 cup


  • 1/2 teaspoon

    kosher salt

  • 2 cups

    cold water

  • 1/4 cup

    canola oil

  • 2

    large eggs

  • Cooking spray


Make the filling:

  1. Prepare the following, adding them to the same medium bowl as they are completed: Peel and cut 1 medium carrot into 2 1/2-inch long matchsticks (3/4 cup). Trim 1/2 medium red bell pepper and cut into 2 1/2-inch long matchsticks (1/2 cup). Trim the stem ends from 3 ounces green beans, then cut crosswise on a slight diagonal into 1 1/2-inch long pieces (3/4 cup).

  2. Prepare the following, keeping them separate: Peel and cut 1 medium sweet potato into 2 1/2-inch long matchsticks (1 1/2 cups). Cut 1/8 medium head cabbage into fine shreds (1 1/2 cups). Thinly slice 1 large celery stalk crosswise on a slight diagonal (scant 1 cup). Peel, halve, and thinly slice 1 medium shallot (1/2 cup). Finely chop 2 garlic cloves (1 1/2 teaspoons).

  3. Coarsely chop 2 fresh cilantro sprigs until you have 1 tablespoon. Place in a small bowl. Add 1 tablespoon plus 1 1/2 teaspoons oyster sauce, 1 1/2 teaspoons fish sauce, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon MSG if using.

  4. Trim the ends from 1 1/2 Chinese sausages, then thinly slice crosswise on a slight diagonal. Cut 4 ounces small shrimp in half crosswise, or medium shrimp into 3 pieces.

  5. Heat 1 1/2 tablespoons canola oil in a large high-sided skillet or wok over medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until starting to brown, about 1 1/2 minutes. Add the sausage and shrimp and cook until the shrimp are halfway cooked and starting to turn opaque, about 1 1/2 minutes.

  6. Add the sweet potatoes and cook until al dente (with a slight bite), about 2 minutes. Add the green beans, carrots, and bell pepper and cook until translucent and slightly caramelized, 4 to 5 minutes. Add the cabbage, celery, and cilantro mixture. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

  7. Transfer the filling to a large colander or fine-mesh strainer set over a bowl or plate. Let drain and cool to room temperature while you make the sauce and wrappers.

Make the sauce:

  1. Bring 2 cups of the water to a boil in a small saucepan over medium-high heat. Meanwhile, finely chop 3 large garlic cloves (1 tablespoon). Stir the remaining 1/3 cup water and 2 tablespoons cornstarch together in a small bowl until the cornstarch is dissolved.

  2. Add the garlic, 1/2 cup packed brown sugar, and 1/3 cup soy sauce to the boiling water. Simmer for 5 minutes. While whisking constantly, add in the cornstarch mixture and whisk until smooth. Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 3 to 5 minutes. Add 2 teaspoons black pepper and 1 teaspoon kosher salt and whisk to combine. Remove the saucepan from the heat and let cool until warm or room temperature, the sauce will thicken as it cools.

Make the wrappers:

  1. Place 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Place 2 cups cold water, 1/4 cup canola oil, and 2 large eggs in a large bowl and whisk until combined.

  2. While whisking constantly, slowly add the flour mixture into the egg mixture and whisk until smooth.

  3. Lightly coat a 9 or 10-inch nonstick frying pan with cooking spray and heat over low heat for a few minutes. Pour in 1/2 cup of the batter and immediately pick up the pan and gently swirl to coat the pan evenly with batter. Cook until the edges of the wrapper are pulling away from the pan and the top is firm and dry, about 2 minutes.

  4. Gently slide the wrapper onto a plate or cutting board. Repeat cooking the remaining batter, coating the pan with cooking spray and stirring the batter before each use. Stack the wrappers, keeping them covered with a damp cloth to keep from drying out.


  1. Coarsely chop 1/3 cup roasted, salted peanuts. Separate the leaves from 1 small head bib lettuce.

  2. To assemble, place 1 lettuce leaf on the top half of a wrapper, letting some of the leafy end extend over the top. Spoon 1/3 cup of the filling onto the lettuce. Fold the bottom half up over the filling, then fold both sides in over the middle. Place on a serving platter. (You might have a little filling leftover, enjoy in the extra lettuce leaves.)

  3. Drizzle the lumpiang with the sauce and sprinkle with the peanuts (or serve the sauce and peanuts in bowls on the side for people to garnish themselves).

Recipe Notes

Make ahead: The sauce can be made up to 1 week ahead and refrigerated. Warm before using. The batter for the wrappers can be made up to 1 day ahead and refrigerated. Stir to recombine before using. The filling can be made up to a few hours ahead and served chilled or at room temperature.

Storage: Leftovers can be refrigerated in airtight containers for up to 2 days. Leftover filling can be eaten as lettuce wraps with the sauce.