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A great Lumpiang Sariwa relies on three key components: a delicate, pliable wrapper, a perfectly seasoned vegetable filling, and a glossy, thick peanut sauce. This recipe guides you through each stage to create a restaurant-quality dish at home.

⏱️ Recipe Details

• Yields: 6–8 Large Rolls
• Prep time: 30 minutes
• Cook time: 25 minutes
• Level: Intermediate (Mastering the wrapper takes a little practice!)

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🛒 The Ingredients

The Filling:

• 1/2 lb Shrimp, peeled and chopped (or minced meat)
• 2 cups Sweet Potato, julienned
• 1 cup Green Beans, thinly sliced diagonally
• 1 cup Carrots, julienned
• 2 cups Cabbage, shredded
• 1/2 cup Garbanzo Beans (optional)
• 3 cloves Garlic, minced
• 1 small Onion, diced
• Fresh Lettuce Leaves (Green coral or Romaine)

The Soft Wrappers:

• 1 cup All-Purpose Flour
• 2 Large Eggs
• 1 1/2 cups Milk or Water
• 2 tbsp Melted Butter or Oil
• Pinch of Salt

The Signature Sauce & Topping:

• 1/2 cup Crushed Peanuts
• 2 cups Water
• 1/2 cup Brown Sugar
• 1/4 cup Soy Sauce
• 2 tbsp Cornstarch (diluted in 4 tbsp water)
• 2 cloves Garlic, finely minced (for the sauce)

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👩‍🍳 Step-by-Step Instructions

1. Cook the Filling

Heat oil in a pan and sauté the garlic and onion. Add the shrimp (or meat) and cook until browned. Add the sweet potatoes and carrots first, as they take longer to soften. Once slightly tender, toss in the green beans, garbanzos, and cabbage. Sauté for 3–5 minutes—you want the vegetables cooked but still retaining a slight bite. Drain any excess liquid and set aside to cool.

2. Make the Wrappers

In a bowl, whisk together the flour, eggs, salt, milk, and melted butter until the batter is smooth. Heat a non-stick skillet over low heat and lightly grease it. Pour a small ladle of batter and swirl the pan to create a thin, even circle. Cook for about 1 minute until the edges lift. Flip and cook the other side for 15 seconds. Repeat until all batter is used.

3. Simmer the Sauce

In a small pot, combine water, soy sauce, and brown sugar. Bring to a boil. Slowly whisk in the cornstarch slurry while stirring constantly until the sauce thickens into a glossy glaze. Remove from heat and stir in the finely minced raw garlic for an extra punch of flavor.

4. Assembly

Lay a wrapper flat. Place a piece of lettuce on the wrapper, letting the top edge of the leaf peek out. Spoon 2–3 tablespoons of filling onto the center of the lettuce. Fold the bottom edge up, then roll tightly from one side to the other.

5. The Final Garnish

Place the rolls on a plate. Generously pour the warm brown sauce over the center of the rolls and sprinkle with a heavy layer of crushed peanuts.