Lumpiang Sariwa Recipe The word lumpia came from “lunpia,” which is Hokkien for spring rolls. It is commonly served in Southeast Asia, particularly in the Philippines and Indonesia. There are different versions of spring rolls all over the world, and they differ in size, shapes, and fillings

According to food historians, Lumpia was just a seasonal food before, which is why it was named “spring” rolls. Back then, people only use whatever vegetables are available during spring to fill a lumpia.

The Chinese have definitely influenced the Filipinos in a lot of aspects, especially in the Filipino cuisine. One example of this is seen in the Filipino version of the spring rolls. It is a wrap dish filled with chopped vegetables and minced meat, and is often served as an appetizer or a snack.

There are a lot of Lumpia varieties in the Philippines, and the most popular fried versions are the Lumpiang Shanghai (with ground pork/beef filling), Lumpiang Togue (with mung bean sprouts filling), and Lumpiang Ubod (with shredded coconut heart filling). On the other hand, Lumpiang Sariwa (fresh spring rolls) is served without being fried, although the fillings are fully cooked.

What makes or breaks this dish is its signature sauce. A great Lumpiang Sariwa sauce should be thick and savory, and it should have the right combination of sweet and salty. Without this distinctive sauce, this dish will not be considered a “success.”