Vegetable Lumpia (Lumpiang Gulay)

If you are looking for a lighter version of spring rolls that are still delicious and crunchy, give these vegetable lumpia a try! Also known as lumpiang gulay, these rolls are filled with a refreshing vegetable filling packed with flavors. 

However, if you are looking for a heartier spring roll recipe, I highly recommend checking out my vegan lumpia Shanghai or tofu egg rolls. 

💚Why you will love this recipe 

• Golden, crunchy, and incredibly flavorful 
• Can be baked, fried, or made in an air fryer 
• Great for entertaining - potlucks, parties, festive dinners 
• Can be made ahead of time and are freezable! 

🤔What is lumpia 

Lumpia is the Filipino version of spring rolls with many variations. Thin, crepe-like lumpia wrappers can be filled with sweet or savory fillings and served fresh or deep-fried. Lumpia is commonly served as a snack or an appetizer. 

This variation of lumpia gulay is stuffed with stir-fried vegetables like carrots, green beans, beansprouts, jicama, and cabbage. Like most spring rolls, they are fried until golden. This dish is usually served as an appetizer or side dish, along with dipping sauces like sweet chili sauce, teriyaki sauce, or soy sauce. 

🧄What you will need 

📃Ingredient notes and substitutions 

• Lumpia wrappers - Small spring roll wrappers can be used instead. Egg roll wrappers will work as well, but they are not suitable for vegans. 
• Soy sauce - can be substituted with tamari or shoyu. Use a certified gluten-free brand if needed. 
• Vegetables - Customize and make your own by changing the veggies used! Some vegetables that work great in this vegetable lumpia include jicama, bell peppers, and shiitake mushrooms. 

🔪How to make 

Making the filling 

Heat ½ tablespoon of oil in a non-stick pan or cast-iron skillet. Add onion, and saute until translucent. 

Add garlic next, and fry for a minute until fragrant. 

Now, add french beans along with carrots. Cook for 2-3 minutes, stirring frequently. Then, add cabbage and cook for 1-2 minutes or until all veggies have softened. 

Lastly, add bean sprout along with soy sauce. Fry for a minute until everything is hot. Let the filling cool down before wrapping. 

Wrapping lumpia 

Place 2 tablespoons of filling at the bottom half of a wrapper. Fold the bottom edge over the filling. 

Then, fold both sides inwards. Continue to roll upwards into a log. Wet the last inch of the wrapper, and seal it tightly. Repeat until all the filling is used up. 

Cooking 

Instructions are provided for baking, air-frying, and frying spring rolls. 

Baking 

1. Preheat oven to 200C/400F.
2. Brush on some oil, or spray lumpia with some cooking spray.
3. Arrange lumpia onto a lined baking sheet and bake for 15 minutes. Turn them over and bake for another 10-15 minutes or until golden.

Frying 

1. Heat about ½ to 1 inch of cooking oil in a frying pan or shallow saucepan over medium heat until tiny bubbles form.
2. Add a few lumpia into the pan, and fry for around 2 minutes on each side or until golden.
3. Using a slotted spoon, gently remove them from the pan and transfer them to a baking sheet lined with paper towels. You can also take the extra step and pat them using paper towels to get rid of the excess oil.
4. Let vegan lumpia cool down for 5 minutes or so before enjoying them.

Cooking in the air fryer (my preferred method) 

1. Brush on some oil, or spray lumpia with some cooking spray.
2. Cook for 10-12 minutes at 200C/400F or until they are brown and crispy. 

✅Helpful tips 

• If frying lumpia - 
  • Ensure the oil is hot enough to prevent them from absorbing excess oil. The temperature of the oil should be around 350F/180C. 
  • Let lumpia cool on a plate or baking sheet lined with paper towels. This will help remove excess oil and moisture, preventing them from becoming soggy. 
• Use a food processor to chop your veggies. It is much quicker and easier! 
• If using frozen wrappers, let them thaw for an hour or so at room temperature before using them. Properly defrosted wrappers are much more pliable and easy to work with. 
• Allow the vegetable filling to cool down before wrapping. Or not the steam generated might cause the wrapper to tear and break apart. 
• Be careful not to overfill lumpia. This will help prevent the wrappers from tearing. 

❄Storing suggestions 

Fridge - Place cooked or uncooked vegetable lumpia in a sealed container or Ziploc bag. You can refrigerate them for 2-3 days.

Freezer - If storing cooked lumpia, you can simply transfer them to a container or Ziploc bag, then freeze them.

As for uncooked ones, you will need to first place them on a lined baking sheet in one layer. Pop them into the freezer for an hour or so until frozen. Transfer them to a container or bag before freezing.

Both will stay well in the freezer for 3 months.

Reheating - You can reheat lumpia gulay without thawing. For cooked ones, you can either bake them in the oven preheated to 200C/400F for 10-15 minutes or in the air fryer for 6-8 minutes until they are thoroughly warmed.

As for uncooked lumpia, follow the recipe instructions, but increase the baking time by 5 minutes. If frying, simply fry them until they are browned. 

🍚How to serve 

These vegetable lumpia are the perfect finger food for entertaining! I usually love serving them with below dishes - 

Dipping sauces - sweet chili sauce, ketchup, soy sauce, spicy teriyaki sauce, sriracha mayonnaise 

Other finger foods - vegan kimbap, fries, air fryer potato slices, vegan wontons 

Rice - Brown or white rice, cauliflower rice for a lower carb option, Indian fried rice, Tom Yum fried rice 

Noodle dishes - Vegan jajangmyeon, pad see ew, bami goreng 

Other Asian mains - tofu sisig, vegan adobo, tofu in black bean sauce 

❔Commonly asked questions

🍽More Asian side dishes

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