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Lumpiang Sariwa

If you love your Spring Rolls wrapped in translucent rice paper, wait ‘til you have it wrapped in a crêpe! This is basically the Filipino version of a Vietnamese Spring Roll.Let’s get one thing straight, I could seriously eat Gỏi Cuốn every day. However, there’s something that hits different with Lumpiang Sariwa. It’s really strange, how I never even associated or thought about the similarities of the two until now.

The origin of Lumpiang Sariwa is Chinese and it comes from the dish called Popiah, which is common in Singapore and Malaysia. I remember going into the Hawker-style food halls in Singapore, seeing Popiah and thinking, ”oh, that looks like Lumpiang Sariwa!”

Anywhoodle, it‘s a bit of a labor of love kind-o project, but it’s worth every ounce of hard work you put into it. It’s so delish! Want a super tasty way to get your veggies in? This is the way to go. I’ve had many-a-Lumpiang Sariwa/Lumpiang Ubod in my life and this recipe is seriously the best I’ve had ‘til this day. It’s taken me quite some time to perfect it, but I think this might be it! It’s the technique of the crepe making, making sure the veggies still have that freshness/bite, and it‘s seriously all about the sauce! I’ve been going through a phase of making these quite often. So delish!


Lumpiang Sariwa

by Greggy Soriano

Preparation Time: 1 hour and 30 minutes

Cooking Time: 30 minutes

Total Cooking and Preparation Time: 2 hours

Yield: 16-18 


The Crepes:

  • 2 ½ cups cake flour  

  • ¼ cup white sugar  

  • ½ teaspoon fine salt  

  • 6 eggs  

  • 3 cups milk 

  • 4-6 tablespoons melted butter 

Other Things You'll Need for The Crepes:

The Sauce:  

  • 5 cloves garlic, minced

  • 1/2 small onion, minced

  • 1 Tbsp. oil

  • 2 Tbsp. soy sauce  

  • 1 ½ cup water  

  • 1/4 cup Calamansi juice (you could use lemon and/or lime as a substitute)

  • 1/4 cup brown sugar  

  • 2 Tbsp. Worcestershire sauce

  • 2 Tbsp. oyster sauce

  • 2 Tbsp. cornstarch  

  • 2 Tbsp. peanut butter (you could also use chunky for a bit of texture)

  • Salt and pepper, to taste   

The Veggie Filling:

  • ¼ cup onions, thinly sliced

  • 5 cloves garlic, minced  

  • 2 Tbsp. olive oil

  • 2 cups Singkamas (Jicama) and/or Ubod or Bamboo Shoots, julienne

  • 2 carrots, sliced/julienne

  • 2 cups cabbage, sliced  

  • 1 small sweet potato, julienne (optional)

  • 3 Tbsp. Patis (fish sauce)  

  • pepper, to taste

  • fresh Bib, Butterhead, or Leaf lettuce

  • steamed or butter-fried/sautee'd shrimp (This is optional, and it honestly tastes super delicious without meat of any kind.)

The Crispy Toppings:

  • roasted peanuts, roughly chopped  

  • fried/toasted garlic, minced (I like to use the pre-fried in a jar, much easier, you could find these at an Asian market in the Vietnamese section)

  • fried onions (I like to use the pre-fried in a jar, much easier, you could find these at an Asian market in the Vietnamese section)


The Crepes:

  1. Sift the cake flour, salt, and sugar into a stand-mixer bowl.  Add eggs, 1/3 of the milk and mix with a paddle attachment or a whisk on medium speed.

  2. Gradually add the rest of the milk, melted butter and continue to mix until well-combined.  The batter should be thin.  Pass through a strainer to avoid any lumps in the batter.

  3. Heat up the pan on medium-low fire, spray with cooking spray or a smidge of butter and scoop 1/4 cup of the batter.  Lift the pan and bring it towards you and slightly tilt it in an angle.  Pour the batter on the lower side of the pan, then quickly and evenly swirl the batter to coat the bottom of the pan.  Avoid coating the side of the pan.  The bottom circumference of the pan will be the size of your actual crepe.

  4. Allow to sides to lift off/loosen from the pan.  Use a small rubber spatula to nudge the sides, if needed.  Lift the entire crepe with both hands (you could use a pancake spatula too) and quickly flip the crepe.  Place on a parchment-lined or silicone-lined pan.  

  5. Repeat the process of making crepes.  Avoid re-greasing the pan, if possible.

The Sauce:

  1. In a sauce pot, saute the garlic and onions until translucent.

  2. Add the soy sauce, water, brown sugar, soy sauce, Worcestershire sauce, oyster sauce, cornstarch, peanut butter, salt, pepper, and bring to a boil.  Constantly whisk for about 2-3 minutes after it starts to boil and thicken to cook out the starches. Add Calamansi juice (lemon and or lime, if substituting), mix, turn of the heat and cover. Set aside and allow to cool. Transfer to a sealable container.

The Veggie Filling:

  1. In a large pan or wok, saute the garlic and onions in oil.  

  2. Add all of the veggies and continue to saute.  Avoid overcooking the vegetables: you want to have a nice bite to them.  Season with Patis and pepper, to taste.  Set aside to cool down.

Assembling the Lumpiang Sariwa:

  1. Place a crepe on a flat surface and add lettuce towards the outer edge (with some of the leaves hanging out of the crepe.

  2. Add a healthy amount of Veggie Filling and roll the crepe and place on to your platter, seam-side down.

  3. Drizzle The Sauce on top of the wrapped veggies and sprinkle with crispy garlic, crispy onions, and crushed peanuts.  Serve and enjoy!


Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...


Instagram: @greggysoriano

Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX


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