4 Ways To Make Lumpiang Sariwa

Learn how to make the fresh lumpia wrapper from scratch yourself!

IMAGE Patrick Martires

There are many kinds of lumpia. While the fried and crispy fried lumpia is the common version that you'll find most often, there's one version that's different from all the others. 

The fresh lumpia is not fried. Instead, the lumpia wrapper of a fresh lumpia is a tender thin pancake-like wrap that is used to enclose the cooked filling. This wrapper is unique in that while it's cooked similarly to a normal lumpia wrapper, it's thicker and softer than the firm wrapper you use for the fried versions. It's this wrapper that distinctly differentiates the fresh lumpia from the fried lumpia.

To make this kind of lumpia wrapper, it is best cooked on a nonstick pan, just like you would use for a pancake. The batter is thinner, more similar to a crepe batter than the thick and lumpy batter that you create for fluffy pancakes.     

Here's how to make the fresh lumpia wrapper: 

  1. 1 In a large bowl, whisk 3 large eggs, 3/4 cup water, and 1/4 teaspoon salt. Add 3/4 cup cornstarch and whisk to combine until the batter is smooth. 
  2. 2 Heat a medium nonstick pan over low heat. Lightly brush with oil.  
  3. 3 Once hot, scoop about 1/4 cup batter into the hot pan and swirl or spread to create a thin layer. 
  4. 4 Cook until the edges are firm, the center is set, and the bottom is set enough to turn out of the pan. 
  5. 5 Remove from the pan. Keep warm under a towel or use immediately. Repeat with the remaining batter. 
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Just a note that these fresh lumpia wrappers are best used immediately, so you should have your filling cooked and ready before making these. Once you have your lumpia wrappers made, you can start filling it up and eat it in minutes!

Here are four lumpiang sariwa recipes to try so you have a use for the fresh lumpia wrappers you are itching to try to make:   

Photo by Dairy Darilag

1 Lumpiang Sariwa Recipe 

This veggie-heavy recipe is super loaded with friendly vegetables that even reluctant veggie eaters might find delicious: it's got lots of garlic, onion, cabbage, carrots, green beans, singkamas or jicama, kamote, and tokwa or tofu. 

Not only that, it's served with a thick sweet sauce that's made from soy sauce, sugar, garlic, and crushed peanuts. How can you say "no" to that?   


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Photo by Michael Angelo Chua

2 Fresh Lumpia Recipe 

You can make your version of the fresh lumpia with all the same ingredients but this recipe has one ingredient that makes it different enough to make it interesting: this version has ubodUbod is the heart of a palm tree. It's a crunchy vegetable that is similar to a singkamas. Add it to the veggie and pork mix for a delicious crunch in every bite. 


3 Chinese-Style Lumpia Recipe 

This may look like your usual lumpiang sariwa but what makes this truly different from your usual Pinoy version is the addition of crispy fried sotanghon and dried hoti seaweed. The noodles are softened, cut into small strands, and deep-fried until crisp. It's tossed with the seaweed and added to the filling right before being wrapped in the wrapper and served. 


Hoti seaweed to use for Chinese-style lumpia can be found online or at your local Chinese grocery. If however you still find it hard to source or have Japanese nori sheets instead, crush or finely cut these sheets to use for this lumpia

Hoti Seaweed for Chinese Lumpia (50 grams), P95, on Shopee; Hoti Chinese seaweed (25 grams), P60, on Lazada  

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Photo by Patrick Martires

4 Lumpiang Ubod Recipe 

The ubod is the star of this lumpia! It's commonly tossed with other vegetables such as onion, cabbage, green beans, and kamote or sweet potatoes. However, since this is the star, it's the predominant crunch and flavor that you'll get with every spoonful. It's served with a lettuce leaf and topped with lots of minced garlic just like other lumpiang sariwa recipes. 

What makes this particular recipe so fascinating is the fresh wrapper. To make it different from other fresh lumpia wrappers is the addition of chopped green onions in the wrapper itself. It gives the fresh lumpia wrapper a pretty green glitter effect that's super appetizing to the eyes. 

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May 30, 2016

Did you know there is another kind of lumpia that is also not fried nor does it have a wrapper? Lumpiang hubad recipes are a fantastic way of enjoying the filing without having to make the lumpia wrapper or endure the hassle of wrapping up the filling.  It's common that these kinds of lumpia are veggie-heavy but those who miss their meat can top it off with a piece or two of lechon kawali if desired.   



Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here.

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