Lumpiang Gulay (Fried Vegetable Spring Rolls) is a delicious way to enjoy a medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce. They are easy to make, freezer-friendly, and always a crowd-pleaser!
You may also want to try the unfried version, Lumpiang Sariwa (Fresh Spring Rolls), or other types of lumpia, like Lumpiang Shanghai (Fried Spring Rolls), Turon with Langka (Banan Spring Rolls), or Ube Turon.
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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
(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. (2)Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
(3)Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking. (4)Add bean sprouts and cook until slightly wilted, about 2 minutes.
(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.
(6)Turn off the heat, then add scallions and cilantro. (7)Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
(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.
(9)Fold the bottom of the wrapper over the filling and fold the sides inward. (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.
(11)Set a saucepan or wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
(12)Drain them on a paper towel-lined plate or a wire rack.
Enjoy them hot with 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 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.
Other vegetable recipes you may like
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📖 Recipe
Lumpiang Gulay (Fried Vegetable Spring Rolls)
Equipment
- Wok or Sauté pan
- Saucepan or wok (for deep-frying)
Ingredients
- 3 garlic cloves minced
- 1 small onion minced
- 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 (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
- Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Jay
Can I stuff it with any vegetables?
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! 🌽🥕🥦