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Filipino-style Prawn Spring Rolls with Peanut Sauce

Filipino-style Prawn Spring Rolls with Peanut Sauce

By OcadoLife
Published on 30 January 2026
Fresh, vibrant and full of texture, these Filipino-style Prawn Spring Rolls with Peanut Sauce (lumpiang sariwa) are from Budgie Montoya – chef and champion of modern Filipino cooking. “These are a popular choice for Lunar New Year, as they symbolise prosperity and long life, with the long vegetables and golden sauce representing good fortune.” Allow a little extra time for the batter to rest.
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Time and servings

1 hr 5 minsTotal time
25 minsPrep time
40 minsCooking time

Ingredients

  • 100g plain flour
  • 65g cornflour, plus 2 tbsp
  • 2 medium free-range eggs
  • 2 tbsp vegetable oil, plus extra for the frying pan
  • 4 garlic cloves, 2 finely chopped, 2 crushed or grated
  • 1 tsp grated ginger
  • 1 onion, finely chopped
  • 1 (280g) pack extra-firm tofu, cut into 1cm cubes
  • 1 (165g) pack raw king prawns, deveined
  • 1 medium carrot, cut into matchsticks
  • 1 (220g) tin bamboo shoots
  • 100g green beans, trimmed and sliced thinly on the diagonal
  • 6 tbsp (90ml) light soy sauce, plus 2 tbsp
  • 1 (25g) pack chives, finely chopped
  • 4 tbsp smooth peanut butter
  • 1 tbsp oyster sauce
  • 2 tbsp light brown sugar
  • 8 (approx.) large lettuce leaves, such as round or iceberg
  • 2 tbsp roasted peanuts, crushed

Method

  • Step 1

    Whisk the plain flour, 65g cornflour and eggs in a bowl with 200ml cold water and a pinch of salt until smooth. Leave to rest for 10 mins.

  • Step 2

    Lightly oil a non-stick frying pan and warm over medium heat. Pour in just enough batter to coat the base, swirl to spread evenly and cook until set – do not flip! Transfer to a plate; repeat with the rest of the batter to make 6-8 crepes.

  • Step 3

    For the filling, heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Fry the finely chopped garlic with the ginger and onion for 1-2 mins until fragrant. Add the tofu; fry for 2-3 mins until lightly golden. Add the prawns and cook until pink.

  • Step 4

    Toss in the carrot, bamboo shoots and green beans, followed by 6 tbsp soy sauce. Stir-fry for 3-4 mins until the veg is just tender. Season to taste; stir through the chives and remove from the heat.

  • Step 5

    Make the sauce: in a small pan, combine the peanut butter, remaining 2 tbsp soy sauce, oyster sauce, sugar, remaining 2 tbsp cornflour and crushed or grated garlic with 500ml cold water and a pinch of salt. Cook over low heat, stirring constantly, until thickened and glossy. Taste; adjust the seasoning if needed.

  • Step 6

    To assemble, lay a crepe on a plate, top with a lettuce leaf, add a spoonful of the filling and roll up. Repeat with the remaining crepes. Serve warm or at room temp, with the sauce spooned over and crispy onions and crushed peanuts on top. The sauce will keep chilled for up to 3 days; reheat to serve.