*This post may contain affiliate links. Read more »
If you've ever daydreamed about a veggie-packed spring roll that doesn't need deep frying, you are about to find out why this lumpiang sariwa recipe is my summertime fave. With meaty strips of tofu, crisp fresh jicama, and a garlic-kissed brown sauce with salty roasted peanuts. It's a whole dang flavor parade wrapped in a soft crepe-style lumpia wrapper.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
This bad boyo delivers maximum payoff for surprisingly minimal effort. You don't need fancy tools or hours of prep to make lupiang sari at home either. You can swap out the fresh veggies this thing is packing with almost anything that your fridge or garden is drowning in.
And yeah, the peanut sauce (I could eat a whole jar of it) deserves its own spotlight. It's velvety, umami-rich, and totally spoonable straight from the saucepan (no judgment).
Rock it out with ensaladang pipino and some achara, and you have a very refreshing veggie-forward meal on your hands that will cause your whole team to do happy clappy.
Jump to:
🥰Why you'll adore this lumpiang sariwa recipe
✊ Vegan AF: Like all of my vegan Filipino recipes, there's certainly no shrimp, pork, eggs, or meat of any kind. Just plant-packed, wrapper-hugged deliciousness that's not made out of dead animals.
🌱 No-Fry Zone: Zero frying means no mess, and no showing up to yoga class smelling like a deep-fried greaseball.
🍃 Wrap and Roll Friendly: This is a great group activity-let folks build their own rolls and customize the fillings.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been perfected with testing and feedback from a massive squad of hundreds of recipe testers.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥜Lumpiang sariwa ingredients
Mushroom Powder
Mushroom powder is your secret weapon for a fish-sauce-free umami bomb. I use this in everything from tofu bacon to vegan yakisoba-it's seriously that versatile. If you're picking one up, go for a brand that uses primarily porcini mushrooms, or at least includes some of them in the mix. Those 'shrooms are straight-up flavor royalty, and if they had hands, I would kneel right quick to kiss the rings on their mushroomy little fingers.
Tamari
Tamari brings salty, fermented depth and keeps the sauce gluten-free. It's more "broad" tasting (sorry if that makes no sense) and less sharp and salty than most soy sauces. If gluten isn't a concern, you can sub in regular soy sauce. If you are making this soy-free, you can use coconut aminos.
Vegan Shrimp Paste
Vegan shrimp paste mimics the umami funk of the original without any fish. If you can't track it down, I have a killer vegan shrimp paste recipe you can follow. Otherwise, white miso paste or doenjang will make alright subs-just with a little less complexity.
Vegetarian Oyster Sauce
Vegetarian oyster sauce ties the cooked filling together with sweet, salty, and rich umami. Look for versions made from mushrooms for the best depth. If you don't have it, hoisin sauce or kecap manis can hold it down.
Jicama
Jicama is juicy, crunchy, and mildly sweet-perfect for adding freshness and snap to the roll. It's a staple in all kinds of Southeast Asian dishes, from Javanese asinan buah to rujak serut and even tucked into Vietnamese banh bao chay for texture. If you can't get it, julienne-cut or grated daikon radish is great in its place.
Lumpia Wrappers
Lumpia wrappers are soft, super-thin, and slightly chewy-absolutely key for that nostalgic, crepe-like lumpiang sariwa experience. Not all Asian grocery stores carry the frozen ones, but fear not...
You can also make these with frozen Thai spring roll pastry wrappers (the kind you'd use for vegan Thai spring rolls). For fully gluten-free lumpia sariwa, rice paper wrappers used for Vietnamese banh trang cuon are your go-to. Just soak them briefly in warm water to soften and roll away.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Lumpiang Shanghai
Lumpiang Shanghai is packed with savory vegan ground beef, crunchy veg, and big aromatic vibes, all tucked into golden fried wrappers. This is probably the most well-known style of lumpia out there.
Gluten-Free Lumpiang Sariwa With Pink Chili Vinegar
Use softened rice paper wrappers and serve them with the pink chili vinegar from my vegetable okoy recipe.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make lumpiang sariwa
Channel your inner lumpia legend and crush this on your very first attempt-no kitchen tears, no weird sauce failures that make you scream. These step-by-step photos are your culinary cheat codes. Can't be bothered? Just scroll to the bottom for the printable recipe card and roll away.
Step One
Whisk Takers:
At the bottom of a medium saucepan, whisk the cornstarch into the water until fully dissolved.
Step Two
I Know What You Did Last Simmer:
Add brown sugar, black pepper, mushroom powder, minced garlic, and tamari. Bring to a gentle boil over medium heat, stirring occasionally. Once it starts bubbling, reduce to low heat and cook for 2 minutes, until the sauce thickens. Remove from heat and set aside.
Step Three
Tofu Legit to Quit:
In a large skillet over medium-high heat, heat olive oil for about 90 seconds. Add tofu strips and cook for 6-7 minutes, stirring occasionally, until golden and slightly crispy.
✅ Use a sharp metal spatula to flip the pieces periodically, which makes it easier to pry them off the bottom of the pan without breaking them.
Step Four
Aromageddon:
Stir in diced onion and minced garlic. Continue to sauté for 3 minutes until soft and fragrant.
Step Five
Sauté Zonday:
Add julienned carrot, shredded napa cabbage, vegan shrimp paste or miso, vegetarian oyster sauce, and water. Stir frequently and cook for about 2 minutes, just until the veggies wilt. Remove from heat and let the filling cool slightly.
Step Six
Lumpia the Jam:
Lay 1 lumpia wrapper on a clean surface. Add a leaf or two of bib lettuce.
Step Seven
Yo Yo Jicama:
Place a generous pinch of jicama in the center.
Step Eight
Tofu Forget About Me:
Top with a portion of the cooled filling.
Step Nine
Herb Your Enthusiasm:
Top with a generous handful of cilantro leaves.
Step Ten
Oompa Lumpia Doompety Doo:
Fold the bottom edge up over the filling, tuck in the sides, and roll it snugly. Repeat with the remaining wrappers and filling.
Arrange on a plate and spoon the warm sauce generously over the top. Finish with a sprinkle of crushed salted peanuts and sliced chives.
💡Serving Ideas
Pair your vegan lumpia with smoky, sizzling tofu sisig or spoon it up next to ginataang langka or ginataang gulay-the kind of coconut-laced stews that turn plain rice (or sinangag) into an event.
Slide in a little tokwa't baboy (def. minus the baboy), or ensaladang pipino to round it out. Ginisang munggo and adobong sitaw? Always a win.
For dessert, rock out some buko pandan salad or let suman malagkit and karioka do their sticky, chewy thing.
👉Top tips
- Press the Tofu Thoroughly: Don't skip this step-pressed tofu browns better and makes a lot less of a mess of your stovetop while frying.
- Don't Overfill Your Lumpia: It's tempting to cram in all that tasty filling, but too much will bust your wrapper wide open. Stick to a modest portion so the roll stays snug and easy to seal.
- Chill the Filling Slightly: Warm filling will wilt your lettuce and soften the wrapper too fast. Let it cool to room temp before assembling to keep things fresh and crisp.
🤷♀️ Recipe FAQs
Look for fresh or frozen lumpia wrappers or frozen Thai spring roll wrappers.
❄️ Refrigerating:
Store unwrapped fillings, wrappers, and sauce separately for up to 3 days. Just wrap it before serving so they don't get soggy and gross.
NO. I mean "hide your keys and walk away from the freezer," NO. Those delicate wrappers will absorb moisture like a sponge, the lettuce inside will become the Toxic Avenger's face, and what you'll pull out later won't be lumpia (not even close). Save yourself from the soggy tragedy. Eat it fresh, like a rational human with a soul.
🇵🇭You'll love these vegan Filipino recipes too:
Learn to make absurdly good vegan food from the Philippines in a super-fun recorded cooking class with Chef Adam Sobel!
Vegan Lumpiang Sariwa Recipe
Equipment
Ingredients
For the Lumpia Sauce:
- 5 tablespoons cornstarch
- 1 ½ cup water
- ⅓ cup brown sugar or coconut sugar
- ¼ teaspoon ground black pepper
- 1 teaspoon mushroom powder
- 1 teaspoon garlic minced
- 4 teaspoons tamari or any soy sauce of your preference
For the Cooked Filling:
- 3 tablespoons olive oil
- 7 oz. Extra-firm tofu pressed and cut into thin strips
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 cup carrots julienne cut
- 2 cups napa cabbage shredded
- 2 tablespoons vegan shrimp paste or miso
- 2 tablespoons vegetarian oyster sauce
- 3 tablespoons water
To Assemble and Serve:
- 8 lumpia wrappers
- 1 cup jicama julienne cut
- 8 bib lettuce leaves
- ½ cup cilantro leaves
- ⅓ cup salted peanuts crushed
- 2 tablespoons chives thinly sliced
Instructions
- Whisk the cornstarch with water in the bottom of a saucepan.
- Add the brown sugar, black pepper, mushroom powder, garlic, and tamari to the pan and bring to a boil over medium heat, stirring occasionally. Reduce to low heat and cook for 2 minutes until the sauce thickens. Remove from heat and set aside.
- Heat the olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the tofu and cook for 6-7 minutes, stirring occasionally, until lightly browned.
- Add the onion and garlic and continue to sauté for 3 minutes until the onion becomes fragrant.
- Stir in the carrot, napa cabbage, vegan shrimp paste, vegetarian oyster sauce, and water. Cook for 2 minutes, stirring frequently, until the cabbage and carrots wilt. Remove from the heat and let the filling cool.
- Place a lumpia wrapper on a clean surface. Lay 1 lettuce leaf and a generous pinch of jicama in the center of the wrapper. Spoon a portion of the cooked filling on top, followed by cilantro leaves.
- Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly. Repeat with the remaining wrappers and filling.
- Serve the lumpia with the sauce, crushed peanuts, and chives on top of them.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Dushenka Silberfarb says
Yummy yummy for my kids vegan tummies