Lumpiang Sariwa (Fresh Spring Rolls)

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These spring rolls (sariwa means fresh in Tagalog) were first introduced to the Philippines by Chinese immigrants and traders. They usually consist of vegetables, meat or seafood, rolled up in lettuce and a thin wrapper. Read more about this recipe.

By Yana Gilbuena
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
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Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

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Lumpiang Sariwa (Fresh Spring Rolls)
Photo: Jenny Huang
Active Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
8
Nutrition Profile:
Dairy-Free Low-Calorie
Jump to Nutrition Facts

Ingredients

Wrappers

  • 1 cup white whole-wheat flour

  • 1 cup all-purpose flour

  • ⅛ teaspoon salt

  • 2 large eggs

  • 2 cups water

  • 1 tablespoon canola or coconut oil

Filling

  • 1 tablespoon canola or coconut oil

  • ¼ cup sliced red onion

  • 2 cloves garlic, coarsely chopped

  • 8 ounces extra-firm tofu, drained, patted dry and cut into 1/4-inch cubes

  • 1 cup julienned rinsed canned hearts of palm

  • 1 small carrot, julienned

  • ½ cup low-sodium vegetable or chicken broth

  • 1 tablespoon fish sauce (see Tip) or coconut aminos

  • ¼ teaspoon granulated sugar

  • ½ teaspoon ground pepper

  • ⅛ teaspoon salt

  • 3 cups shredded green cabbage

Sauce & Garnish

  • ½ cup low-sodium vegetable or chicken broth

  • ¼ cup packed brown sugar

  • 1 tablespoon reduced-sodium soy sauce

  • 1 ½ teaspoons minced garlic

  • 2 ½ teaspoons cornstarch mixed with 2 tablespoons water

  • 8 leaves lettuce, halved if large

  • Fried garlic (see Tip) & crushed unsalted roasted peanuts for garnish

Directions

  1. To prepare wrappers: Whisk whole-wheat flour, all-purpose flour and salt in a medium bowl. Make a well in the center and crack eggs into it. Using a whisk, gradually incorporate the flour into the egg. Gradually whisk in water. Cover and let rest for 30 minutes.

  2. Whisk oil into the batter. Use a piece of oil-soaked paper towel to oil a 9-inch crêpe pan or medium nonstick skillet. Place over medium heat. Using about 1/3 cup batter for each wrapper, ladle batter into the middle of the pan. Immediately tilt and rotate the pan to spread the batter to the edges. Cook until set, about 30 seconds. Loosen the edges with a spatula and carefully flip and cook for another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.

  3. To prepare filling: Heat oil in a large skillet over medium-high heat. Add onion and chopped garlic and cook, stirring often, until lightly browned, about 2 minutes. Add tofu, hearts of palm and carrot; cook, stirring occasionally, for 2 minutes. Add broth, fish sauce (or coconut aminos), granulated sugar, pepper and salt. Place cabbage on top. Cover and cook until the cabbage is tender and the liquid has evaporated, about 8 minutes.

  4. Meanwhile, prepare sauce: Combine broth, brown sugar, soy sauce and minced garlic in a small saucepan. Bring to a simmer. Whisk in cornstarch mixture and cook, whisking, until thickened, 1 to 2 minutes. Let cool.

  5. To serve: Top each wrapper with a lettuce leaf and 1/2 cup filling. Roll the wrapper around the filling, tucking in the edges as you roll. Serve with the sauce and fried garlic and peanuts, if desired.

Tips

Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.

You can find fried garlic premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves and cook, stirring often, until golden and crispy, about 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.

Originally appeared: EatingWell Magazine, July/August 2021

Nutrition Facts (per serving)

221 Calories
6g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 wrap & 1 1/2 Tbsp. sauce
Calories 221
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 8g 16%
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Vitamin A 487IU 10%
Sodium 405mg 18%
Potassium 665mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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