Vegetable Lumpia Recipe
This Vegetable Lumpia Recipe is perfectly fried until crispy and golden brown. This Filipino favorite dish is perfect as an appetizer, side dish, or everyday snack. It is made with a lumpia wrapper, filled with a mixture of vegetables, and aromatics, and seasoned well. It is a crowd-pleaser and freezer-friendly dish.
Ingredients
- 2 tablespoons cooking oil more for pan-frying
- 1 medium yellow onion finely chopped
- 1 teaspoon garlic minced
- 1 cup carrots julienned
- 2 cups cabbage shredded
- 1 cup green beans cut diagonally
- 3 cups mung bean sprouts
- ½ cup green onions chopped finely
- 1½ tablespoons soy sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 25 pieces spring roll wrappers
Instructions
- Start by cooking minced garlic and chop the onion in cooking oil until translucent.
- Then add the carrots, cabbage, green beans, soy sauce, salt, and pepper. Stir fry for 3 minutes.
- Then add the mung bean sprouts and green onions. Cook for 1 minute. Taste and adjust the seasoning according to your taste.
- Transfer the cook vegetables to a colander to drain excess liquid. Let it cool.
- Separate each piece of lumpia wrapper individually. Lay one wrapper diagonally on a plate.
- Scoop a tablespoon and a half of the vegetable mixture onto the bottom third of the wrapper. Leaving a small border around the edges. Start folding the side closest to you, then fold the left and right. Keep rolling it tightly away from you. Seal the top edge with water to act as glue. Repeat the process with the remaining mixture and lumpia wrappers.
- In a frying pan over medium heat, pour enough cooking oil and let the oil reach 350F to start frying lumpia in a few batches. Do not overcrowd the pan. Fry all sides of the lumpia until golden brown and crispy.
- Transfer the fried lumpia to a wire rack to drip the excess oil.
- Serve immediately with sweet and sour sauce.
Notes
Recipe Tips:
- Use a spring roll wrapper (lumpia wrapper) instead of an egg roll wrapper or rice paper wrapper. Egg roll wrappers are thicker than spring roll wrappers, while rice paper wrappers are a lot thinner. I recommend lumpia wrapper also known as spring roll wrapper, as it has perfect thickness.
- Use a colander to drain excess water from the vegetable filling. Moisture will cause the oil to splatter while frying.
- Do not overstuff with vegetable filling. 1 and a half tablespoon of lumpia filling is enough for a piece of lumpia. It is easier to wrap the wrapper with just enough amount of vegetable filling.
- Heat the cooking oil until you reach the right temperature of 350-375F (175-190C) before you start frying the lumpia. If the oil is not hot enough, the lumpia will absorb more oil, and it will be greasy. Adjust the heat temperature when needed.
- Do not overcrowd the pan to achieve crispiness. Fry them in a few small batches to keep the heat temperature steady. This is one of the keys to crunchy and crispy lumpia.
- Once it's finished frying, transfer the fried lumpia to a wire rack to allow the excess oil to drip.
Nutrition
Serving: 25servingsCalories: 156kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 1mgSodium: 722mgPotassium: 442mgFiber: 5gSugar: 8gVitamin A: 5713IUVitamin C: 33mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!