Lumpiang labong is a Filipino spring roll filled with bamboo shoots, carrots, scallions, and cilantro wrapped in a thin crispy wrapper.
It's vegetarian, easy to make, and a good way to use labong.
Serve it with spiced vinegar or sweet chili sauce.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Labong: These are bamboo shoots with a mild flavor and a little crunch. I used fresh labong from the market, already sliced and soaked in water. You can also use canned or vacuum-packed bamboo shoots; just rinse them well. Some fresh labong needs to be boiled first so it is not bitter.
- Lumpia wrappers: Use lumpia or spring roll wrappers. Thaw, if frozen.
- Dipping sauce: Use sweet chili sauce or spiced vinegar.
How to Make Lumpiang Labong (Step-by-Step)
Step 1: Sauté the aromatics
Heat a little oil in a pan over medium heat.
Add 3 garlic cloves (minced) and ½ onion (finely chopped). Sauté until softened.
Step 2: Add the carrots
Add 1 small carrot (julienned) and cook until tender-crisp.
Stir occasionally so it cooks evenly.
Step 3: Add the labong
Add 1 pound labong (bamboo shoots) and cook until heated through.
Season with 1 tablespoon fish sauce, then add salt and pepper as needed. Turn off the heat.
Step 4: Add the scallions and cilantro
Add 2 scallions (sliced) and ½ cup cilantro (chopped), then mix together.
Let the filling cool completely.
If it looks watery, drain it first so the lumpia does not get soggy.
Step 5: Wrap the lumpia
Place one wrapper in a diamond shape, then add about ⅓ cup filling near the bottom.
Fold the bottom over the filling, fold in the sides.
Roll tightly and seal the edge with water or egg wash.
Keep the remaining wrappers covered with a damp paper towel so they don't dry out.
Step 6: Fry the lumpia
Heat enough oil in a medium pot to fully cover the lumpia. Set it over medium-high heat.
Fry in batches for about 5 to 6 minutes, turning as needed, until golden brown and crisp.
Once the lumpia starts sizzling, lower the heat a little so the wrappers can crisp up without browning too fast.
Step 7: Drain the lumpia
Transfer the fried lumpia to a wire rack or paper towel-lined plate to drain.
If you want a spiced vinegar dipping sauce, combine vinegar, garlic, shallots or red onion, salt, pepper, sugar, and chilies.
Serve and enjoy your lumpiang labong with your favorite sauce on the side.
Cooking Tips
- Drain the bamboo shoots well to keep the filling from getting soggy.
- Let the filling cool before wrapping so the wrappers stay crisp.
- Do not overfill to make rolling easier and prevent tearing.
- Fry in medium heat until crisp and golden brown.
Recipe FAQs
Lumpiang labong is Filipino spring rolls filled with bamboo shoots and sometimes meat or shrimp, wrapped and fried until crisp.
It depends on your labong. If it tastes bitter or feels tough, boil it first. If it is young and tender, you can cook it straight with the filling. Canned bamboo shoots only need to be rinsed and drained.
The filling may have too much moisture. Drain the bamboo shoots well and cook the filling until most of the liquid has evaporated.
Yes. Arrange uncooked lumpia in a single layer, freeze until firm, then transfer to a freezer bag. Fry from frozen and add a few extra minutes.
Start frying over high heat to crisp up the wrapper, then lower the heat so the filling cooks through without the outside browning too fast. Place them on a wire rack so they stay crisp.
More Lumpia Recipes
- Lumpiang Shanghai: Fried spring rolls with ground pork and vegetables.
- Lumpiang gulay: Filled with sautéed vegetables like bean sprouts and jicama.
- Lumpiang ubod: Fresh or fried lumpia made with heart of palm.
- Lumpiang sariwa: Fresh lumpia with vegetables, meat, peanuts, and garlic sauce.
- Lumpiang hubad: A wrapper-free version of fresh lumpia.
- Shrimp lumpia: Filled with shrimp and sometimes ground meat.
- Dynamite lumpia: Green chilies stuffed with cheese, then wrapped and fried.
- Cheese lumpia: Crispy lumpia filled with melted cheese.
Appetizers and Sides You May Like
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
Lumpiang Labong (Bamboo Shoot Spring Rolls)
Equipment
- Wok or medium pan (for sautéing)
- Medium pot (for frying)
Ingredients
- 1 pound labong (bamboo shoots)
- 3 garlic cloves minced
- ½ onion finely chopped
- 1 small carrot julienned
- 1 tablespoon fish sauce
- 2 stalks scallions chopped
- ½ cup chopped cilantro
- 12 lumpia or spring roll wrappers 8" squares; thawed, if frozen
- Salt and pepper
- Neutral oil
- Dipping sauce: spiced vinegar or sweet chili sauce
Instructions
- Over medium heat, sauté garlic and onion in oil until softened.
- Add carrots; cook until tender-crisp.
- Add labong; season with fish sauce, salt, and pepper to taste.
- Add scallions and cilantro; cool filling.
- Fill wrappers with about ⅓ cup filling. Roll tightly and seal.
- Over medium-high heat, fry in oil until crisp and golden.
- Drain and serve with sauce.
Notes
- Labong: Use fresh, canned, or vacuum-packed bamboo shoots.
- Lumpia wrappers: Use lumpia or spring roll wrappers. Thaw frozen wrappers.
- Dipping sauce: Serve with sweet chili sauce or spiced vinegar.
- Drain bamboo shoots well.
- Cool filling before wrapping.
- Do not overfill.
- Fry over medium heat until crisp and golden.
Minnie says
I have never had these but they look so good. I’ll try making it if I can get bamboo shoots from my Asian store. Keep making delicious recipes, thanks!
Nora Reyes says
Hi Minnie,
Thanks! If you find bamboo shoots, give it a shot. Happy cooking!