In this guide, we will be looking at the Filipino vegetable lumpia recipe. So, let’s get right into it.
These crispy and delectable spring rolls (Lumpia) are the ideal appetizers for any party and are also perfect for snacking. You can make this vegetarian, or if you want, you can add a little meat.
You should note that there are several variations of Lumpia (Filipino spring rolls), namely: Lumpiang Hubad (naked spring rolls that are fresh Lumpia without the wrapping), Lumpiang Shanghai (it is named after the Chinese city and is mostly made with a meat filling; keep in mind that it is not really from Shanghai), Lumpiang Sariwa (fresh Lumpia that is unfried with a crepe-like wrapping), Lumpiang Ubod, so-called because it is made with Ubod, which is the heart of the coconut tree, and finally, simply Lumpia or Lumpiang Gulay, which is this recipe.
The classic Lumpia, or Lumpiang Gulay, has mainly vegetables as filling, which makes it truly vegetarian.
And the usual veggies to use include green beans (string beans), carrots, cabbage, bean sprouts, and sometimes jicama.
Some people add some protein to the mix, and that can be in the form of fish, tofu, or ground meat, but keep in mind that this is based on your preference.
The usual dipping sauce is made from vinegar with some added chopped chili, soy sauce, and garlic.
You can also use sweet and chili sauce from time to time, particularly when you are too lazy to make the vinegar sauce.
In addition, you can cut up the vegetables (jicama, carrots, including the strong green beans) into small cubes; that way, they all come in similar shapes and sizes, and for additional crunch too.
That being said, you can also opt to julienne or shred them as well, but that is if it’s much easier for you.
I suggest you double the wrapping, given that these Lumpia are bigger compared to the typical thin Lumpiang Shanghai.
Preparation is the key here, so ensure that all the veggies are already prepared before you cook, as stir-frying does not take that long.
It is a mouth-watering snack or appetizer, whichever way you make it, whether purely vegetarian or with a little meat added.
After all, it is regarded as street food in the Philippines. Besides, it is deep-fried and crispy, so you can be sure that it is delicious.
What is Lumpiang Gulay?
Lumpiang Gulay is a well-known, deep-fried Filipion-style vegetable spring roll that is packed with a mixture of several vegetables and is similar to Lumpiang Dinamita and Lumpiang Shanghai.
They are mostly served as an appetizer, snack, or even a vegetarian side dish alongside large Filipino meals, which are best suited for sharing.
You can opt to include additions such as tofu to your Filipino vegetable Lumpia recipe, as this will help to increase the protein and make them even more delectable.
Lumpiang Gulay (Filipino Vegetable Spring Rolls) with Sweet Chili Pink Vinegar
As you might know, “Lumpia,” or spring roll, is a staple in Filipino cuisine.
As previously mentioned, there are different variations, such as Lumpiang Togue (beansprout spring rolls) and Lumpiang Ubod (heart of palm spring rolls).
However, they are all cooked in the same way, which is by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce.
These Lumpiang Gulay are packed with a mix of cabbage and a few other vegetables.
Personally, I prefer to use cabbage, or repolyo in Filipino, thanks to its crunch and sweet note. These are scrumptious as a snack or even enjoyed with some rice.
Course: Main Course, Side Dish, Snack, Appetizer
Cuisine: Asian, Filipino
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 rolls
- 12 pieces of flour spring roll or lumpia wrappers
- 1 small red onion (diced)
- 1 tablespoon of neutral oil
- 1 tablespoon of soy sauce (to taste)
- 1 teaspoon of salt (to taste)
- 2 cloves of garlic (minced)
- 1 small green bell pepper (thinly sliced)
- 1 small red bell pepper (thinly sliced)
- 1 cup of shredded carrot, from 1 medium carrot
- 150 g green beans or bitswelas (ends and veins removed, then thinly sliced)
- 5 cups of shredded cabbage
- ¼ teaspoon of ground pepper
- Neutral oil (for frying)
Sweet Chili Pink Vinegar
- ¼ teaspoon of crushed black pepper
- 1 fresh bird’s eye chili (sliced)
- ¼ cup of distilled white vinegar
- ¼ teaspoon of salt
- 1 tablespoon of organic can sugar (you can adjust based on your desired sweetness)
- ½ red onion (diced)
Preparing the Filling
- First, heat a large pan or wok over medium-high heat, then add in oil once hot and also sauté the onion, garlic, and scallions. After that, add in the cooked carrots and sauté for 2 to 3 minutes over high heat until they become tender. That being done, add in the rest of the vegetables and cook over medium-high heat. Proceed to mix from time to time to make sure that the vegetables do not burn and stick to the bottom of the pan.
- Now, add a splash of water to cook down the veggies if added. Also season with the salt, soy sauce, and pepper, then mix well and cook for another 3 to 4 minutes over medium heat until they are cooked through and the water from the vegetables has evaporated.
- Proceed to taste the filling, and be free to adjust the seasoning based on your desired flavors. Also, turn off the heat and transfer the filling to a bowl. After that, set the filling aside and allow it to cool for a few minutes.
Wrapping the Spring Rolls
- Now, you are to prepare the wrappers, and you can do that by carefully separating them from one another. Ensure that they have been defrosted and are at room temp. This way, they are pliable and won’t break easily. Also, prepare a small bowl of room-temperature water.
- That being done, add in 2 tablespoons of the filling on the bottom of the wrapper and slowly roll to the top, then fold the sides before you continue to roll to the top and seal the edge with water.
- Keep in mind that the amount of filling to place in each will be determined by the size of your wrappers.
Cooking the Spring Rolls
- For this step, heat a deep frying pan over high heat with oil enough to submerge at least half of the spring rolls. Place a few rolls once hit and cook over medium-high heat.
- Turn over after 2 minutes, or until golden brown, to cook the other side. Remove the rolls from the oil once both sides are golden brown, and transfer them to a strainer or to a plate lined with a paper towel to drain any excess oil. Make sure you do not turn off the heat until all the rolls are cooked and have been removed from the pan to make sure that they don’t absorb the oil.
- Allow it to cool for a few minutes. Avoid covering the spring rolls or stacking them on top of one another while still hot, so they remain crunchy. You can enjoy the rolls while they are hot and dip them in some vinegar.
Sweet Chili Pink Vinegar
- Proceed to add the white vinegar, salt, and sugar in a bowl until the sugar is diluted, and add in the rest of the ingredients.
- You can enjoy it as a dipping sauce. You can store it at room temp in a tightly sealed container, which will make it last for up to 2 weeks or even longer.
- The onions will continue to absorb the flavors and also release their pink color.
Traditionally, lumpia, or spring rolls, are eaten with white rice and vinegar sauce.
But you can always mix it with vinegar and soy sauce, which will be a combo of sweet and salty sauce.
In addition, lumpia can be served with other Filipino dishes like fried rice, vegetarian, chicken, meat, or seafood dishes.
Now, this brings us to the wrap-up of this guide, as you now have the best Filipino vegetable lumpia recipe.