Lumpia Sariwa Vegan
Lumpia Sariwa is a beloved classic Filipino dish: delicate, thin homemade wrappers filled with lightly sautéed fresh vegetables, served unfried and topped with a rich, sweet‑savoury peanut sauce, crushed peanuts, and garlic. This fully vegan version keeps all the authentic fresh, crisp, and balanced flavour — no eggs, shrimp, fish sauce, or dairy — perfect as a light meal, snack, or party dish.
Shared by galdar
Time
40 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Homemade Wrappers;
- 120g all‑purpose flour
- 2 tbsp cornstarch
- 250ml water
- ½ tsp salt
- 1 tbsp neutral cooking oil
- #Vegetable Filling;
- 100g bean sprouts, blanched briefly then drained
- 1 medium carrot, cut into thin matchsticks
- 1 medium potato, diced small
- 50g green beans, sliced thinly
- 2 garlic cloves, minced
- ½ small onion, sliced
- 1 tbsp light soy sauce
- ½ tsp ground black pepper
- ½ tsp sugar
- 1 tbsp cooking oil for frying
- #Peanut Sauce;
- 50g roasted peanuts, roughly ground
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce or mushroom sauce
- 1 tbsp grated palm sugar
- 150ml water
- 1 tsp cornstarch, dissolved in 1 tbsp water
- Pinch of salt
- #To Serve;
- Extra roasted peanuts, finely crushed
- Fresh lettuce leaves
- Minced raw garlic (optional)
👩‍🍳 Instructions
- 1
Make the wrappers: Whisk all wrapper ingredients together until smooth and lump‑free. Heat a small non‑stick pan over medium heat, lightly grease with oil. Pour one ladle of batter, swirl to coat the pan thinly, cook until edges lift away easily. Peel off carefully and set aside. Repeat until all batter is used.
- 2
Cook the filling: Heat oil in a pan. Sauté onion and garlic until fragrant. Add potato and carrot, stir‑fry for 2–3 minutes until half‑cooked. Add green beans, bean sprouts, soy sauce, sugar, and pepper. Toss quickly — keep vegetables crisp. Remove from heat and let cool completely.
- 3
Make the sauce: Bring water and palm sugar to a gentle simmer until sugar dissolves. Add ground peanuts, soy sauce, and vegetarian oyster sauce. Stir well. Slowly pour in the cornstarch mixture while stirring constantly until the sauce thickens. Taste and adjust seasoning, then set aside.
- 4
Assemble: Lay a wrapper flat, place a lettuce leaf in the centre, then add 1–2 tablespoons of cooled filling. Fold the bottom edge up, fold the sides in, then roll up gently and tightly like a parcel.
- 5
Serve: Arrange the rolls on a plate. Pour warm peanut sauce generously over the top. Sprinkle with crushed peanuts and minced garlic if you like. Serve fresh.