Lumpiang Gulay (Crispy Vegetable Spring Rolls)
Fried spring rolls filled with sautéed vegetables, served with spiced vinegar.
Servings 20 rolls
Calories 171kcal
Cost $4-$6
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.
Nutrition
Calories: 171kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 355mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg