Lumpiang gulay are crispy Filipino vegetable spring rolls filled with sautéed vegetables, wrapped in thin lumpia wrappers, and fried until golden brown.
They're usually served as a snack, appetizer, or side dish with spiced vinegar for dipping.
This homemade version is simple and easy to customize with vegetables you have on hand.
Make a batch now or freeze extras for later - you can fry them straight from the freezer.
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Ingredients You'll Need
Notes and Substitutions
- Vegetables: I used cabbage, carrots, green beans, and bean sprouts. You can also add sweet potato, mushrooms, jicama, bell peppers, or heart of palm (ubod). Use what you have, just avoid very watery vegetables so the filling doesn't get soggy.
- Lumpia wrappers: Use lumpia wrappers or spring roll wrappers.
- Dipping sauce: Spiced vinegar is the classic choice for lumpia. Sweet chili sauce is also good if you want something sweeter.
How to Make Lumpiang Gulay (Step-by-Step)
Step 1: Sauté the aromatics
Heat a wok or wide pan over medium-high heat and add about 3 tablespoons oil.
Sauté 3 garlic cloves (minced) and 1 small onion (finely chopped) until softened.
Step 2: Cook the vegetables
Add 1 small carrot (cut into thin strips) and 1 cup green beans (sliced).
Cook until slightly tender but still crisp.
Add 4 cups shredded cabbage and cook until slightly wilted.
Add 4 cups bean sprouts and cook for another 1 to 2 minutes until just softened.
Step 3: Season
Season with salt, pepper, soy sauce, and fish sauce.
Toss everything together, then taste and adjust as needed.
Turn off the heat and add 2 scallions (chopped) and ½ cup chopped cilantro.
Step 4: Drain and cool
Transfer the filling to a strainer set over a bowl and let it cool for about 15 minutes.
This keeps the lumpia from getting soggy and makes them easier to wrap.
Step 5: Wrap the lumpia
Peel the wrappers one at a time and keep the rest covered so they don't dry out.
Place one wrapper in a diamond shape, then add about ⅓ cup of filling across the lower half.
Fold the bottom over the filling, then fold in the sides.
Roll tightly and seal the edge with water.
Step 6: Fry until crisp
In a medium pot or wok, add enough oil to fully submerge the lumpia.
Set over medium-high heat or heat the oil to about 350°F (175°C).
Fry the lumpia in batches for about 6 minutes, turning as needed, until golden and crisp.
Once they start sizzling, lower the heat slightly so they crisp through without browning too quickly.
Drain on a wire rack or paper towel-lined plate.
Serve your lumpiang gulay with spiced vinegar or your favorite dipping sauce.
Helpful Tips
- Drain the filling well so the wrappers stay crisp and don't tear.
- Let the filling cool before wrapping so it's easier to handle.
- Keep the wrappers covered with a damp towel while rolling so they don't dry out.
- Don't overcrowd the pan when frying so the lumpia cook evenly and stay crisp.
- Freeze extras in a single layer before storing so they don't stick together.
Make Ahead and Storage
- Refrigerate: Wrapped lumpia can be covered and refrigerated for up to 1 day before frying.
- Freeze: Arrange in a single layer on a tray until frozen, then transfer to a freezer bag or container.
- Cook from frozen: Fry straight from the freezer - no need to thaw. Just add an extra minute or two.
Recipe FAQs
Lumpiang gulay are Filipino vegetable spring rolls filled with sautéed vegetables, wrapped in lumpia wrappers, and fried until crisp.
Yes. You can wrap them ahead and refrigerate for up to 1 day, or freeze them to fry later.
Drain and cool the filling before wrapping.
Start in hot oil, then lower the heat slightly once the lumpia starts sizzling so they crisp up without browning too fast.
Don't overcrowd the pan.
Yes. Spray the lumpia with oil and arrange them in a single layer.
Air fry at 375°F (190°C) for 8 to 12 minutes, flipping halfway, until golden and crisp.
Keep an eye on them since air fryers can vary.
More Lumpia Recipes
- Lumpiang Shanghai: Crispy pork spring rolls with vegetables.
- Lumpiang sariwa: Fresh lumpia with vegetables and peanuts.
- Dynamite lumpia: Green chilies filled with crab and cream cheese.
- Lumpiang ubod: Spring rolls with heart of palm.
- Lumpiang togue: Spring rolls with mung bean sprouts.
- Lumpiang labong: Spring rolls with bamboo shoots.
- Lumpiang isda: Fish lumpia made with flaked fish.
Vegetable Recipes You May Like
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📖 Recipe
Lumpiang Gulay (Crispy Vegetable Spring Rolls)
Equipment
- Wok or pan (for the filling)
- Medium pot or wok (for deep-frying)
- Strainer or colander
Ingredients
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 small carrot cut into thin strips
- 1 cup green beans sliced
- 4 cups cabbage shredded
- 4 cups mung bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 scallions chopped
- ½ cup chopped cilantro
- 20 lumpia or spring roll wrappers (8-inch squares) thawed, if frozen
- Salt and pepper
- Neutral oil (for sautéing and frying)
- Spiced vinegar or sweet chili sauce (for serving)
Instructions
- Over medium-high heat, sauté the garlic and onion in a little oil until softened.
- Add the carrots and green beans. Cook until slightly tender but still crisp.
- Add the cabbage and cook until slightly wilted. Add the bean sprouts and cook until just softened.
- Season with salt, pepper, soy sauce, and fish sauce. Toss well, then taste and adjust as needed. Turn off the heat and add the scallions and cilantro.
- Drain the filling and let it cool for about 15 minutes.
- Place a wrapper in a diamond shape. Add about ⅓ cup filling across the lower half, fold the bottom over and fold in the sides. Roll tightly and seal the edge with water.
- In a medium pot or wok, add enough oil to fully submerge the lumpia. Set to medium-high heat (350°F or 175°C).
- Fry in batches for about 6 minutes, turning as needed, until golden and crisp. Once they start sizzling, lower the heat slightly so they crisp through without browning too quickly.
- Drain on a wire rack or paper towel-lined plate.
Video
Notes
- Vegetables: I used cabbage, carrots, green beans, and bean sprouts. You can add sweet potato, mushrooms, jicama, bell peppers, or heart of palm. Avoid watery vegetables so the filling doesn't get soggy.
- Lumpia wrappers: Use lumpia wrappers or spring roll wrappers.
- Dipping sauce: Spiced vinegar is classic, but sweet chili sauce works too.
- Drain the filling well so the wrappers don't get soggy.
- Let the filling cool before wrapping.
- Keep the wrappers covered so they don't dry out.
- Don't overfill; too much filling can make them burst.
- Fry in batches so they crisp up evenly.
- Refrigerate: Cover wrapped lumpia and refrigerate for up to 1 day before frying.
- Freeze: Freeze in a single layer, then transfer to a freezer bag or container.
- Cook from frozen: Fry straight from the freezer; add 1 to 2 minutes until golden and crisp.
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! 🌽🥕🥦