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!
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Ingredients you'll need
Notes and substitutions
- Vegetables: Besides the usual veggies, you can add 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. Sweet chili sauce is another option.
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: Toss in the carrots and green beans. Cook them until they're tender but still have a bit of crunch, which should take about 3 minutes.
Step 3: Add the cabbage and cook until slightly wilted for about 3 minutes, stirring often to cook evenly.
Step 4: Add the bean sprouts and cook until slightly wilted, about 2 minutes.
Step 5: Season the vegetables with salt and pepper to your taste. Add soy sauce and fish sauce, then toss them together. Give it a taste and adjust the seasoning as necessary.
Step 6: Turn off the heat, then add scallions and cilantro. Mix everything together.
Step 7: Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes before wrapping.
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 on your work surface. 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 to remove excess oil.
Enjoy your Lumpiang Gulay hot with a vinegar dip or your favorite dipping sauce.
Recipe FAQs
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 delicious results.
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.
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.
More lumpia varieties
- Lumpiang Shanghai: Crispy spring rolls filled with a mixture of ground pork and vegetables.
- Lumpiang Sariwa: Fresh lumpia with a soft, crepe-like wrappers filled with stir-fried vegetables and proteins, topped with crushed peanuts.
- Dynamite Lumpia: Fried lumpia with green chili peppers filled with crabmeat and cream cheese.
- Lumpiang Ubod: This version uses ubod (heart of palm) as its main ingredient, sautéed with proteins and other vegetables.
- Lumpiang Togue: This version uses mung bean sprouts as the main ingredient, mixed with vegetables and sometimes meat.
- Lumpiang Labong: These are vegetarian spring rolls filled with bamboo shoots or labong.
- Lumpiang Isda: Also called fish lumpia, this is a seafood variation with ground or flaked fish.
Other vegetable recipes you may like
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📖 Recipe
Lumpiang Gulay
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
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.
Notes
- Vegetables: Besides the usual veggies, you can add 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. Sweet chili sauce is another option.
Jay says
Can I stuff it with any vegetables?
Nora Rey says
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! 🌽🥕🥦