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lumpiang sariwa with peanut sauce on a round white plate
5 from 1 vote
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Lumpiang Sariwa

Discover the flavors of Lumpiang Sariwa, a delicious Filipino dish that combines tofu and fresh vegetables wrapped with a homemade lumpia wrapper and served with a savory-sweet peanut sauce. It's ideal for enjoying a bit of the Philippines at home on any occasion!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Filipino
Servings: 6
Calories: 428kcal
Author: Simply Bakings Kitchen Team

Equipment

  • small and medium-sized bowls
  • whisk or spoon
  • nonstick skillet
  • saucepan
  • plates
  • spatula

Ingredients

Peanut Sauce:

  • 2 cups vegetable broth
  • ½ cup brown sugar
  • 3 tablespoons chopped peanuts
  • 2 tablespoons cornstarch diluted with 1⁄4 cup water
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetarian oyster mushroom sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt

Filling:

  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • ½ cup chopped sweet onions
  • ½ cup firm tofu cut into strips
  • 2 cups diced sweet potatoes
  • ½ cup vegetable broth
  • 1 cup shredded cabbage
  • ½ cup diced jicama
  • ½ cup thinly sliced carrots
  • ½ cup chopped green beans
  • 1 tablespoon vegan fish sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 romaine lettuce leaves

Wrap Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups whole milk
  • 2 tablespoons vegetable oil
  • ¼ teaspoon salt
  • 2 teaspoons butter

Instructions

Peanut Sauce:

  • Combine all the peanut sauce ingredients. Then, bring the mixture to a boil and reduce to a simmer until thickened while stirring once in a while.
  • Once thickened, transfer to a bowl and set aside.

Filling:

  • Cook the filling by adding the oil to a heated skillet. Then, sauté minced garlic and chopped sweet onions for 60 seconds on medium-low heat.
  • Add the firm tofu and cook until browned. Then, add the sweet potatoes and pour in the water or vegetable broth.
  • Bring the mixture to a boil and reduce to a simmer for 5 minutes.
  • Add the shredded cabbage, jicama, carrots, and green beans, and stir fry for another 3 minutes while mixing constantly.
  • Add a splash of vegan fish sauce. Then, season with salt and ground black pepper, to taste.
  • Transfer to a serving bowl and set aside.

Wrap:

  • Place all the wrap ingredients (except the butter) in a mixing bowl. Then, whisk together until fully incorporated.
  • Add the butter to a skillet. Then, scoop and pour half a cup of the mixture into the hot pan.
  • Swirl until it covers all the surfaces of the pan. Cook until the top becomes dry before flipping.
  • Cook for another minute and remove from the skillet. Repeat the process with the remaining wrap batter.
  • To assemble, place the romaine lettuce leaf in the center of each wrap. Then, add in a couple of tablespoons of the filling and wrap or fold.
  • Drizzle with the peanut sauce. Then, serve immediately.
Calories: 428kcalCarbohydrates: 58gProtein: 12gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 62mgSodium: 1231mgPotassium: 555mgFiber: 5gSugar: 27gVitamin A: 10978IUVitamin C: 12mgCalcium: 178mgIron: 3mg

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