Vegetable lumpia are Filipino-style spring rolls packed with a savory mix of cabbage, carrots, and green beans, wrapped in thin spring roll wrappers and fried until golden and crisp. They’re a popular appetizer or snack, and while they are fried, the vegetable filling keeps them lighter than meat-filled versions. This recipe delivers a satisfying crunch and savory flavor, with a calorie count that’s easy to fit into a balanced meal—about 90–110 calories per roll, depending on size and oil absorption.
Ingredients
- 1 tablespoon (15 ml) vegetable oil, plus more for frying
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 cups (200 g) finely shredded green cabbage
- 1 cup (120 g) grated carrot
- 1 cup (150 g) finely chopped green beans (cut into ¼-inch pieces)
- 1/2 cup (75 g) finely chopped bell pepper (any color)
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 teaspoon (5 g) granulated sugar
- 1/2 teaspoon (2 g) ground black pepper
- 1 package (about 25) lumpia wrappers (or spring roll wrappers, thawed if frozen)
- 1 egg, beaten (for sealing) or 2 tablespoons water
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add onion and garlic; cook, stirring, until fragrant and softened, about 2 minutes.
- Add cabbage, carrot, green beans, and bell pepper. Cook, stirring frequently, until vegetables are tender but still slightly crisp, about 5–7 minutes. The mixture should be dry—if there is excess liquid, cook another minute or two until it evaporates.
- Stir in soy sauce, sugar, and black pepper. Remove from heat and let cool completely. (You can speed this up by spreading the filling on a plate and refrigerating for 10 minutes.)
- Prepare a work station: lay a lumpia wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1 heaping tablespoon (about 20 g) of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly upward, brushing the top corner with beaten egg or water to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). You can test with a small piece of wrapper—it should sizzle immediately.
- Fry lumpia in batches, without crowding, for 3–4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
- Serve hot with dipping sauce of your choice.
Tips
- Keep the filling dry: Excess moisture will make the wrappers soggy and cause them to burst during frying. Cook the vegetables until any liquid has evaporated, and let the filling cool completely before wrapping.
- Seal properly: Use a beaten egg or water to moisten the final edge. Press firmly to ensure a tight seal—this prevents oil from seeping in and making the lumpia greasy.
- Substitutions: Swap green beans for julienned zucchini or bean sprouts. For a gluten-free version, use tamari instead of soy sauce and ensure your wrappers are gluten-free (some are made from rice).
- Common mistake: Overfilling the wrappers makes them hard to roll and more likely to tear. Stick to about 1 tablespoon of filling per wrapper.
Serving Suggestions
Serve vegetable lumpia as an appetizer with a sweet chili sauce, garlic vinegar dipping sauce (vinegar, soy sauce, minced garlic, and a pinch of sugar), or a simple soy-vinegar dip. They also pair well with fried rice or a fresh cucumber salad for a light meal.
Variations
- Add protein: Mix in 1 cup (150 g) of cooked, crumbled tofu or tempeh for extra protein—this will increase the calorie count by about 30–40 per roll.
- Spicy kick: Add 1–2 teaspoons of sriracha or a minced Thai chili to the filling.
- Baked version: To reduce calories, brush the lumpia with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until crisp. This cuts calories by about 30% compared to frying.
- Glass noodles: Add 1/2 cup (100 g) cooked and chopped glass noodles to the filling for a chewier texture.
Storage and Reheating
Refrigerate leftover lumpia in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it makes them soggy. You can also freeze uncooked lumpia on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry frozen lumpia directly, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
How many calories are in one vegetable lumpia? A typical homemade vegetable lumpia, about 4 inches long, contains roughly 90–110 calories. The exact count depends on the amount of oil absorbed during frying and the wrapper size. Baking reduces this to about 70–80 calories per roll.
Can I use spring roll wrappers instead of lumpia wrappers? Yes, you can. Lumpia wrappers are thinner and crispier, but spring roll wrappers work well. They are slightly thicker, so the texture will be a bit different—still delicious. Adjust cooking time if needed.
Why do my lumpia burst open while frying? This usually happens when the filling is too wet or the rolls are overfilled. Make sure the filling is dry and cool, and seal the edges securely. Also, do not overcrowd the pan—this lowers the oil temperature and can cause the wrappers to tear.
Can I make vegetable lumpia ahead of time? Yes, you can assemble the rolls up to a day ahead and keep them covered in the refrigerator. Fry them just before serving for best crispness. You can also freeze uncooked rolls for up to 3 months.
What dipping sauce is traditional? A common dipping sauce is a mix of vinegar, soy sauce, minced garlic, and a pinch of sugar. Sweet chili sauce is also popular. Both are easy to make at home.
Are vegetable lumpia gluten-free? Not always. Traditional lumpia wrappers contain wheat flour. To make them gluten-free, use rice paper wrappers (which are gluten-free) or look for specifically labeled gluten-free spring roll wrappers. Also, use tamari instead of soy sauce.
Related
- Hot Adult Beverage Recipes: 5 Cozy Cocktails
- Best Hot Drink Recipes with Milk: 6 Cozy Favorites
- Pesto Cavatappi Pasta Recipe (Noodles & Co Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).