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    Home » Vegetable Recipes

    Lumpiang Gulay Recipe

    Published: Jun 15, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 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!

    Lumpiang Gulay (Fried Vegetable Spring Rolls) cut open
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More lumpia varieties
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Lumpiang Gulay (Fried Vegetable Spring Rolls)
    Salt, pepper, and oil (for sautéing and deep-frying) are not in the picture.

    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.

    Sauteing the aromatics, carrots, and green beans in a wok.

    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.

    Added cabbage and mung bean sprouts to the aromatics in the wok.

    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.

    Adding seasonings to the vegetables in the wok.

    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.

    Scallions and cilantro with the rest of the vegetables in the wok. Straining the vegetables over a bowl.

    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.

    Vegetable filling on the lower part of the lumpia wrapper.

    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.

    Rolling the lumpia wrapper filled with the vegetable filling.

    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.

    Deep-frying the Lumpiang Gulay (Fried Vegetable Spring Rolls) in a saucepan.

    Step 12: Drain them on a paper towel-lined plate or a wire rack to remove excess oil.

    Lumpiang Gulay (Fried Vegetable Spring Rolls) on a wire rack.

    Enjoy your Lumpiang Gulay hot with a vinegar dip or your favorite dipping sauce.

    Lumpiang Gulay (Fried Vegetable Spring Rolls) on a platter with dipping sauces

    Recipe FAQs

    Can I make it 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 delicious results.

    How do I prevent them 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 use an air-fryer?

    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

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      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!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Holding a cut Lumpiang Gulay cross section.

    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.

    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.

    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.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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      Lumpiang Labong Recipe
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    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Jay

      July 11, 2023 at 4:04 am

      5 stars
      Can I stuff it with any vegetables?

      Reply
      • Nora Rey

        July 20, 2023 at 1:33 pm

        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! 🌽🥕🥦

        Reply
    5 from 2 votes (1 rating without comment)

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