Lumpiang Gulay

A medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.

Course Appetizer, Side Dish, Snack

Cuisine Asian, Filipino

Prep Time 30

Cook Time 30

Total Time 1

Servings 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