Lumpiang Gulay is a beloved Filipino dish often enjoyed as a snack, appetiser, or even paired with rice as a light meal. It features a mix of sautéed vegetables wrapped in a thin spring roll wrapper, deep-fried to golden perfection. Every bite offers a delightful crunch followed by a burst of savoury, umami flavours from the filling. What makes it more special is the secret ingredient in every Filipino home — love.
Tips & Variations:
- You can add tofu or ubod (heart of palm) for more texture.
- Make it vegan by omitting the egg and using water or flour slurry to seal.
- For meal prep, lumpia can be frozen before frying — perfect for quick snacks anytime!
❤️ Lutong Pamilya Tip:
Each roll is made with simple vegetables but filled with the warmth of Filipino hospitality. Share it with your loved ones — because food tastes best when it’s made for family.
Description
Lumpiang Gulay is a Filipino-style vegetable spring roll that's crunchy on the outside and full of hearty, healthy flavours inside. It's made by sautéing a medley of vegetables like carrots, green beans, cabbage, and bean sprouts, then wrapping them in lumpia wrappers and frying until golden brown. Served with vinegar dip or sweet chili sauce, it's a comforting dish that brings back memories of Filipino family gatherings and celebrations.
Ingredients
For the Filling:
For Wrapping and Frying:
Instructions
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Prepare the Filling:
In a pan, heat oil and sauté garlic and onions until fragrant. Add carrots and sweet potatoes; cook for 2 minutes. Then, add green beans, followed by cabbage. Stir-fry for another 3–4 minutes or until vegetables are slightly tender but still crisp. Add bean sprouts last. Season with soy sauce, salt, and pepper. Remove from the heat and let it cool.
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Wrap the Lumpia:
Place 1–2 tablespoons of the filling on one end of the wrapper. Fold the sides inward and roll tightly. Seal the edge with a bit of beaten egg. Repeat for all rolls.
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Fry Until Golden:
Heat oil in a deep frying pan. Once hot, carefully add lumpia and fry until golden brown and crisp. Drain on paper towels to remove excess oil.
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Serve:
Best served hot with suka (vinegar with garlic, chili, and pepper), sweet chili sauce, or banana ketchup.
