Lumpiang Sariwa: Fresh Filipino Spring Rolls with Peanut-Garlic Sauce

Steps

1. Step 1

   Make the crepe batter: whisk the flour and salt in a bowl. Add the eggs, water and 2 tbsp oil and whisk until completely smooth, like thin cream. Let it rest 30 minutes while you make the sauce and filling.

   30 min, hands-off

   • 1 cup all-purpose flour
   • 1/2 tsp salt
   • 3 eggs
   • 1 1/2 cups water
   • 2 tbsp neutral oil, plus more for the pan
2. Step 2

   Make the sauce: in a small saucepan off the heat, whisk together the water, peanut butter, brown sugar, soy sauce, garlic and cornstarch until smooth. Set over medium heat and cook, whisking constantly, until it thickens to a pourable gravy, 4 to 5 minutes. Set aside; it thickens more as it cools, so loosen with a splash of water if needed.

   8 min

   • 1 1/2 cups water
   • 1/2 cup creamy peanut butter
   • 1/3 cup brown sugar
   • 3 tbsp soy sauce
   • 3 cloves garlic
   • 2 tbsp cornstarch
3. Step 3

   Make the filling: heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook until softened and fragrant, about 2 minutes. Add the shrimp and cook, stirring, just until pink, about 2 minutes.

   5 min

   • 2 tbsp neutral oil
   • 4 cloves garlic
   • 1 small onion
   • 1/2 lb shrimp, peeled and deveined
4. Step 4

   Add the jicama, carrot and green beans along with the soy sauce and 1/4 cup water. Cook, stirring often, for 4 minutes. Add the cabbage and cook just until everything is crisp-tender, 3 to 4 minutes more. Season with salt and pepper.

   8 min

   • 2 cups jicama
   • 1 carrot
   • 4 oz green beans
   • 3 cups green cabbage
   • 2 tbsp soy sauce
   • 1/4 cup water
   • salt and black pepper
5. Step 5

   Tip the filling into a colander set over a bowl and let it drain while you cook the crepes. Wet filling tears the wrappers, so drain it well.

   10 min, hands-off

6. Step 6

   Cook the crepes: lightly oil an 8-inch nonstick skillet and set over medium heat. Pour in about 1/4 cup batter and immediately swirl the pan to coat the bottom in a thin, even layer. Cook until the top looks dry and the edges lift, about 1 minute; do not brown or flip. Slide onto a plate and repeat, stacking the crepes, to make 8.

   15 min

7. Step 7

   Assemble: lay a crepe flat and set a lettuce leaf on it so the ruffled edge sticks out past one side. Spoon about 1/2 cup filling onto the lower third, fold the bottom edge up over it, then fold in the two sides and roll up, leaving the lettuce frill out the top.

   10 min

   • 8 large butter lettuce leaves
8. Step 8

   Set the rolls seam side down on plates, spoon the warm peanut-garlic sauce generously over each, and scatter with crushed peanuts and the raw minced garlic. Serve right away.

   • 1/2 cup roasted peanuts
   • 3 cloves garlic

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026