Vegetable lumpia are the Filipino version of spring rolls: thin, crackly wrappers filled with a savory mix of stir-fried vegetables, then deep-fried until golden. This recipe uses cabbage, carrots, green beans, and bean sprouts, all seasoned with garlic and soy sauce for a filling that stays juicy inside a shatteringly crisp shell. It’s a flexible, crowd-pleasing appetizer that works as a snack, party food, or even a light main course.
Ingredients
- 1 tbsp (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 or grated carrot
- 1 cup (100 g) thinly sliced green beans (cut into 1-inch pieces)
- 1 cup (100 g) fresh bean sprouts
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2 g) ground black pepper
- 1 package (about 25) lumpia wrappers (8 inches / 20 cm square), thawed if frozen
- 1 egg, beaten (for sealing)
- Water, as needed
Instructions
- Heat 1 tbsp (15 ml) oil in a large skillet or wok over medium-high heat. Add the onion and cook until soft, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the cabbage, carrot, and green beans. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp and any liquid has evaporated. Add the bean sprouts, soy sauce, sugar, and pepper. Cook for 1 more minute. Remove from heat and let cool completely (spread on a plate to speed this up).
- Set up a rolling station: place a lumpia wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Keep the remaining wrappers covered with a damp cloth to prevent drying.
- Place about 2 tablespoons (30 g) of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly away from you, tucking as you go. Before sealing the top corner, brush the edge with beaten egg (or water) and press to seal. Repeat with remaining filling and wrappers.
- Pour oil to a depth of about 2 inches (5 cm) into a deep skillet or pot. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper—it should sizzle immediately.
- Fry the lumpia in batches, without crowding, for 3–5 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Serve hot.
Tips
- Cool the filling completely before wrapping. Hot filling will steam the wrappers, making them soggy and hard to seal. Spread it on a baking sheet to cool in 10 minutes.
- Don’t overfill. Too much filling causes the lumpia to burst during frying. Use about 2 tablespoons per wrapper, and roll tightly to expel air.
- Keep wrappers covered. Lumpia wrappers dry out fast. Cover the stack with a damp kitchen towel while you work, and re-cover after each roll.
- Freeze for later. Uncooked lumpia freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes to the cooking time.
Serving Suggestions
Serve vegetable lumpia hot with a dipping sauce. Classic choices include sweet chili sauce, Filipino vinegar dipping sauce (a mix of vinegar, garlic, and black pepper), or a simple soy sauce with calamansi or lemon juice. They also work well as a side dish alongside garlic fried rice or as part of a larger Filipino spread.
Variations
- Add protein: Add 1 cup (200 g) of cooked, crumbled tofu or shredded chicken to the filling for a heartier version. If using meat, cook it thoroughly before mixing.
- Swap vegetables: Use shredded zucchini, julienned jicama, or chopped mushrooms in place of some of the cabbage or green beans. Just make sure to squeeze excess moisture from zucchini before cooking.
- Make it spicy: Add 1–2 minced bird’s eye chilies or 1 tsp (5 ml) chili garlic sauce to the filling.
- 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 once, until crisp. They will be less crunchy than fried.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–8 minutes, or until hot and crisp. Avoid microwaving, as it makes the wrappers soggy. Uncooked lumpia can be refrigerated for up to 2 days or frozen for up to 3 months. Reheat frozen cooked lumpia directly in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use spring roll wrappers instead of lumpia wrappers? Yes, but they are thinner and more delicate. They will fry faster and may be less crunchy. If using spring roll wrappers, reduce frying time by 1–2 minutes and handle gently.
Why are my lumpia soggy? Sogginess usually comes from undercooked filling (too much moisture) or not sealing the wrapper properly. Make sure the filling is dry and cool, and press the edges firmly with egg wash.
Can I make lumpia ahead of time? Yes, you can assemble the lumpia up to a day in advance and keep them covered in the refrigerator. Fry them just before serving for the best texture.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Avoid olive oil, which has a lower smoke point and can impart a strong flavor.
How do I prevent lumpia from bursting open while frying? Ensure the filling is not overstuffed, roll tightly, and seal the edges well. Also, do not overcrowd the pan, as this lowers the oil temperature and makes the wrappers absorb more oil.
Are lumpia wrappers gluten-free? Traditional lumpia wrappers are made from wheat flour, so they are not gluten-free. For a gluten-free version, use rice paper wrappers, but note they will have a different texture and may need to be soaked briefly before rolling.
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