Vegetarian lumpia are crispy Filipino spring rolls stuffed with a savory medley of vegetables, making them a satisfying meatless twist on the classic. This recipe delivers golden, shatteringly crisp rolls filled with a flavorful mix of cabbage, carrots, and green beans, seasoned with garlic and soy. They’re perfect as an appetizer, snack, or party dish, and they come together easily with store-bought lumpia wrappers.
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
- 1 cup (100 g) shredded cabbage
- 1 cup (120 g) shredded carrots
- 1 cup (100 g) thinly sliced green beans (cut into 1-inch pieces)
- 1/2 cup (75 g) diced firm tofu (optional, for extra protein)
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 teaspoon (5 g) sugar
- 20 lumpia wrappers (about 8 inches / 20 cm square), thawed if frozen
- 1 egg, beaten (for sealing)
- Water, as needed for sealing
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the cabbage, carrots, green beans, and tofu (if using). Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp. Add the soy sauce, salt, pepper, and sugar. Stir to combine and cook for another minute. Remove from heat and let the filling cool completely (you can spread it 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.
- Spoon about 1-2 tablespoons 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 upward tightly, brushing the top corner with beaten egg or water to seal. Repeat with the 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). To test, drop a small piece of wrapper into the oil; it should sizzle immediately.
- Fry the lumpia in batches, without crowding, for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- Keep wrappers moist: Cover unused wrappers with a damp towel to prevent them from drying out and cracking while you roll.
- Cool the filling: Make sure the vegetable filling is completely cool before wrapping. Hot filling will make the wrappers soggy and tear easily.
- Seal well: Use a generous amount of egg or water on the final edge and press firmly to ensure the lumpia don’t open during frying.
- Don’t overfill: Too much filling will make the rolls burst open in the oil. Stick to about 1-2 tablespoons per wrapper.
Serving Suggestions
Serve vegetarian lumpia as an appetizer with sweet chili sauce, vinegar with garlic, or a soy-ginger dip. They also pair well with fried rice or a fresh cucumber salad for a light meal. For a party, arrange them on a platter with dipping bowls and garnish with chopped scallions.
Variations
- Add mushrooms: Finely chopped shiitake or button mushrooms add an earthy, meaty texture. Sauté them with the vegetables.
- Use glass noodles: Add soaked and chopped vermicelli noodles to the filling for extra bulk and chew.
- Spicy version: Add 1-2 teaspoons of sriracha or chili garlic sauce to the filling for a kick.
- Baked option: For a lighter version, brush the lumpia with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy.
Storage and Reheating
Store cooked lumpia in an airtight container in the refrigerator 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 in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2-3 minutes to the cooking time.
Frequently Asked Questions
Can I use spring roll wrappers instead of lumpia wrappers? Yes, spring roll wrappers (often thinner) work, but they may crisp up faster. Adjust frying time and watch closely to avoid burning.
Why do my lumpia get soggy? Sogginess usually happens if the filling was too wet or the oil wasn’t hot enough. Ensure the filling is well-drained and cooled, and maintain oil temperature around 350°F (175°C).
Can I make lumpia ahead of time? Absolutely. Roll them up to a day ahead, cover with plastic wrap, and refrigerate. Fry just before serving.
What can I use instead of egg for sealing? A slurry of 1 tablespoon flour mixed with 2 tablespoons water works as a vegan substitute.
How do I prevent lumpia from bursting while frying? Don’t overfill, seal edges thoroughly, and avoid overcrowding the pan. Also, ensure the oil is at the right temperature—too low and they absorb oil and burst.
Are these lumpia vegan? As written, they use an egg wash for sealing, but you can easily make them vegan by using the flour-water slurry instead. The filling itself is vegan.
Related
- Is Churrasco Marinated? How the Seasoning Works
- Southern Comfort Hurricane Cocktail Recipe
- Everyday Meal Recipes: 5 Easy Dinners for Busy Weeknights
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).