Vegetable lumpia are crisp, golden Filipino spring rolls packed with a savory stir-fried filling of cabbage, carrots, green beans, and glass noodles. They are a beloved appetizer or snack across the Philippines, often served with a sweet chili dipping sauce. This recipe delivers a satisfying crunch and a flavorful, vegetable-forward filling that holds together beautifully, making it a reliable choice for parties, family dinners, or meal prep.
Ingredients
- 1 tablespoon (15 ml) vegetable oil, plus more for frying
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 cups (200 g) finely shredded green cabbage
- 1 cup (120 g) julienned carrots (about 2 medium)
- 1 cup (120 g) julienned green beans (about 15 pods)
- 1 cup (70 g) thinly sliced shiitake or button mushrooms
- 2 ounces (55 g) dried glass noodles (bean threads), soaked and cut into 2-inch pieces
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 g) granulated sugar
- 1/2 teaspoon (2.5 g) freshly ground black pepper
- 1/2 teaspoon (2.5 g) salt, or to taste
- 20–24 lumpia wrappers (8-inch / 20 cm square, thawed if frozen)
- 1 egg, beaten (for sealing the wrappers)
Instructions
- Soak the dried glass noodles in warm water for 10 minutes until pliable. Drain well and cut into 2-inch (5 cm) lengths. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic, and sauté for 1–2 minutes until fragrant and the onion turns translucent.
- Add the cabbage, carrots, green beans, and mushrooms. Stir-fry for 3–4 minutes until the vegetables are tender but still slightly crisp. The cabbage should be wilted but not mushy.
- Add the soaked noodles, soy sauce, sugar, black pepper, and salt. Toss everything together and cook for another 2 minutes, allowing the flavors to meld. Remove from heat and let the filling cool completely. This step is important—a warm filling can tear the wrappers.
- Place a lumpia wrapper on a clean, dry surface in a diamond shape (one corner pointing toward you). Spoon about 2 tablespoons (30 g) of filling onto the lower third of the wrapper, shaping it into a log.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll the wrapper tightly upward, stopping halfway. Brush the top corner with beaten egg, then finish rolling to seal. Repeat with the remaining wrappers and filling.
- In a deep, heavy pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Fry the lumpia in batches of 4–5, turning occasionally, for 3–4 minutes until golden brown and crisp. Do not overcrowd the pot—this lowers the oil temperature and makes the lumpia greasy.
- Drain on a wire rack or paper towels. Serve hot with sweet chili sauce or lumpia dipping sauce.
Tips
- Cool the filling completely: Hot filling creates steam that makes the wrappers soggy and prone to tearing. Spread the cooked filling on a baking sheet to cool quickly.
- Don’t overfill: Using more than 2 tablespoons per wrapper makes rolling difficult and can cause the lumpia to burst during frying. Keep the rolls snug but not tight.
- Seal well: Use beaten egg as “glue� on the final edge. Press gently to adhere. If the wrapper is dry, brush a little water on the edge instead.
- Maintain oil temperature: Use a thermometer to keep the oil at 350°F (175°C). If the oil is too cool, the lumpia absorb oil; if too hot, they brown before the filling heats through.
Serving Suggestions
Serve vegetable lumpia as an appetizer with sweet chili sauce, or with a classic dipping sauce made of vinegar, soy sauce, garlic, and chili. They also pair well with fried rice or a fresh green salad for a light meal. For parties, arrange them on a platter with a small bowl of sauce in the center.
Variations
- Add protein: Stir in 1 cup (150 g) of finely chopped cooked shrimp, chicken, or tofu with the vegetables for a heartier filling.
- Spice it up: Add 1–2 finely minced bird’s eye chilies (siling labuyo) or 1 teaspoon of chili flakes to the filling for heat.
- Use different vegetables: Replace green beans with julienned zucchini, bell pepper, or snap peas. You can also add bean sprouts or chopped bok choy.
- Bake instead of fry: For a lighter version, brush the lumpia with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until crisp.
Storage and Reheating
Store uncooked lumpia in an airtight container in the refrigerator for up to 2 days, separated by parchment paper to prevent sticking. Cooked lumpia can be refrigerated for up to 3 days. To freeze, arrange uncooked lumpia in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They will keep for up to 3 months. Reheat cooked lumpia in an air fryer at 350°F (175°C) for 5–7 minutes, or in a 375°F (190°C) oven for 8–10 minutes, until hot and crisp. Avoid microwaving, as it makes the wrappers soggy.
Frequently Asked Questions
Can I use spring roll wrappers instead of lumpia wrappers? Yes, but they are thinner and more delicate. Lumpia wrappers are typically made with more egg, giving them a sturdier texture. If using spring roll wrappers, handle them gently and fry at a slightly lower temperature (330°F / 165°C) to prevent over-browning.
Why do my lumpia burst during frying? This usually happens when the filling is too wet or too hot when wrapped, or if the roll is overstuffed. Make sure the filling is completely cool and well-drained, and use the recommended amount. Also, seal the edges thoroughly with egg.
Can I make lumpia ahead of time? Yes, you can assemble the lumpia up to 2 days ahead and refrigerate them, or freeze them for up to 3 months. Fry them straight from the refrigerator or freezer—just add a minute or two to the frying time if frozen.
What is a good substitute for glass noodles? If you don’t have glass noodles, you can use cooked and cooled rice vermicelli, or simply omit them and add an extra 1/2 cup (50 g) of shredded cabbage. The noodles help bind the filling, so you may need to add a little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to keep the filling cohesive.
How do I keep leftover lumpia crispy? Store leftover lumpia in an open container in the refrigerator to allow air circulation, and reheat in an air fryer or oven to restore crispness. Avoid stacking them while hot, as steam will soften the wrappers.
Can I use a different dipping sauce? Absolutely. A mix of 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, and a minced garlic clove makes a tangy, savory dip. You can also use Thai sweet chili sauce or a simple mixture of mayonnaise and sriracha.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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