Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Lumpiang Gulay are fried vegetable spring rolls filled with a medley of sautéed vegetables tucked inside crispy lumpia wrappers, then served with a spiced vinegar dipping sauce. They are easy to make, freezer-friendly, and always a crowd-pleaser!
Jump to:
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Explore other lumpia varieties
- Other vegetable recipes you may like
- 📖 Recipe
- 💬 Comments
Ingredients you'll need
Notes and substitutions
- Vegetables: You can also incorporate other vegetables like sweet potato (kamote), mushrooms, jicama (singkamas), bell peppers, or heart of palm (ubod). Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. They are thin, wheat-based wrappers that crisp up beautifully when fried. You can also use frozen spring roll wrappers readily available in Asian supermarkets.
- Dipping sauce: Spiced vinegar is a classic dipping sauce for lumpia. Its tanginess helps cut through the greasiness of the fried rolls, providing a refreshing contrast. Sweet chili sauce is another option that provides a balance of sweetness and heat.
How to make this recipe
Step 1: Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
Step 2: Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
Step 3: Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
Step 4: Add bean sprouts and cook until slightly wilted, about 2 minutes.
Step 5: Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
Step 6: Turn off the heat, then add scallions and cilantro.
Step 7: Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
Step 8: Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half, forming a 3.5-inch log.
Step 9: Fold the bottom of the wrapper over the filling and fold the sides inward.
Step 10: Roll it tightly from the bottom to the top, forming a neat spring roll. Seal the end of the wrapper with water to secure the roll.
You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
Step 11: Set a saucepan or wok over medium-high heat (about 350° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
PRO TIP: For lumpia that stays crispy for a longer time, begin by frying them in hot oil at a high temperature. After they start sizzling, lower the heat gently to allow the lumpia to crisp up completely without browning too quickly, keeping them perfectly crunchy for an extended period.
Step 12: Drain them on a paper towel-lined plate or a wire rack.
Enjoy your Lumpiang Gulay hot with your favorite dipping sauce.
Recipe FAQs
Can I make lumpia in advance?
Yes. You can prepare the filling a few days ahead and keep it refrigerated. Once you've wrapped your lumpia, it's best to fry them immediately to prevent soggy wrappers. Alternatively, you can freeze them for up to 3 months. Frying them straight from the freezer will give you the same results.
How do I prevent the lumpia wrappers from getting soggy?
To prevent lumpia wrappers from getting soggy, ensure the filling is not too wet and avoid overfilling them. Deep-fry the lumpia until they are crispy, and serve them immediately after cooking to maintain their crisp texture.
Can I air-fry the lumpia?
Yes, air-frying lumpia is a healthier option. Spray the spring rolls with oil and arrange them in a single layer. Cook at around 375°F (190°C) for 8-12 minutes, flipping halfway through, until golden brown and crispy. Watch them closely to prevent burning.
Explore other lumpia varieties
- Lumpiang Shanghai: Crispy spring rolls filled with a mixture of ground pork and vegetables, served with a dipping sauce.
- Lumpiang Sariwa: This fresh lumpia is made with a soft, crepe-like wrapper filled with stir-fried vegetables and proteins, topped with a sweet garlic sauce and chopped peanuts.
- Dynamite Lumpia: Green chili peppers filled with crabmeat and cream cheese, then wrapped in lumpia wrappers and fried to a golden crisp.
- Lumpiang Ubod: This version uses ubod (heart of palm) as its main ingredient, sautéed with proteins and other vegetables, then wrapped in thin pancakes.
- Lumpiang Togue: This version uses mung bean sprouts as the main ingredient, mixed with vegetables and sometimes meat, wrapped and fried until crispy.
- Lumpiang Isda: Also called fish lumpia, this seafood variant is made with ground or flaked fish, wrapped in lumpia wrappers, and fried until golden.
Other vegetable recipes you may like
- Ginataang Puso ng Saging Recipe
- Tofu and Mushroom Adobo Recipe
- Laing Recipe
- Adobong Talong Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Lumpiang Gulay
A medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Filipino
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 20 rolls
Calories: 171kcal
Author: Nora Rey
Cost: $4-$6
Equipment
Wok or Sauté pan
Saucepan or wok (for deep-frying)
Ingredients
- 3 garlic cloves minced
- 1 small onion finely chopped
- 4 ounces carrots julienned (about 1 cup)
- 4 ounces green beans thinly sliced (about 1 cup)
- 1 pound cabbage shredded (about 4 cups)
- 8 ounces mung bean sprouts (about 4 cups)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 scallions sliced
- ½ cup chopped cilantro
- 20 lumpia or spring roll wrappers (8" squares) thawed, if frozen
- Salt and pepper to taste
- Neutral oil (for sautéing and deep-frying)
- Spiced vinegar or sweet chili sauce for serving
US Customary - Metric
Instructions
Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
Add bean sprouts and cook until slightly wilted, about 2 minutes.
Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
Turn off the heat, then add scallions and cilantro.
Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half of the wrapper, forming a 3.5-inch log.
Fold the bottom of the wrapper over the filling and fold the sides inward.
Roll it tightly from the bottom to the top, forming a neat spring roll.
Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
Set a saucepan or wok over medium-high heat (about 350° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
PRO TIP: For lumpia that stays crispy for a longer time, begin by frying them in hot oil at a high temperature. After they start sizzling, lower the heat gently to allow the lumpia to crisp up completely without browning too quickly, keeping them perfectly crunchy for an extended period.
Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Nutrition
Calories: 171kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 2mgSodium: 355mgPotassium: 118mgFiber: 2gSugar: 2gVitamin A: 1053IUVitamin C: 12mgCalcium: 27mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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Reader Interactions
Comments
Jay
Can I stuff it with any vegetables?Reply
Nora Rey
Absolutely! You can stuff lumpiang gulay with a variety of vegetables. Just make sure to sauté or cook the vegetable mixture before wrapping to ensure the filling isn't too watery. Also, be mindful that the vegetables themselves don't release too much water while cooking to keep the lumpia nice and crispy. Get creative with your veggie choices, and enjoy your delicious homemade lumpiang gulay! 🌽🥕🥦
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