Vegetable Lumpia Recipe: Bringing Filipino Spring Rolls to Your Kitchen

Vegetable Lumpia, or Lumpiang Gulay, is more than a regular appetizer. It’s a testament to the incredible diversity and adaptability of Filipino cuisine. This iconic dish is a healthier twist on the beloved Filipino classic, swapping out the usual meat filling with a colorful array of nutritious vegetables. This makes Vegetable Lumpia an excellent choice for vegetarians, vegans, or anyone who wants to incorporate more vegetables into their diet.

History of Lumpia

Before we start with the recipe, it’s interesting to delve a little into the origins of the Lumpia. This delightful Filipino recipe has its roots in the Chinese spring roll. The Spanish name “Lumpia” is derived from the Hokkien term “lunpia,” a variant of the spring roll found in China’s Fujian province. Today, it has become a classic dish in Filipino cuisine and a favorite in culinary education circles and cooking schools worldwide.

What Sets Vegetable Lumpia Apart

What distinguishes Vegetable Lumpia is the addition of tofu. Tofu adds a unique texture and a protein boost to the dish, making it a balanced, satisfying meal or snack. The medley of vegetables used in this recipe can be adjusted according to your preferences or the seasonal availability of ingredients, adding flexibility to the dish. Commonly used vegetables include bean sprouts, green beans, and squash.

The Art of Wrapping and Frying

The process of wrapping and frying is crucial to achieving the perfect Vegetable Lumpia. Lumpia wrappers, known for their delicate thinness and lightness, encase the vegetable-tofu filling. When fried, the wrapper turns beautifully crisp and golden, satisfyingly contrasting the tender, juicy filling.

The Magic of the Dipping Sauce

Vegetable Lumpia is often served with a vinegar-based dipping sauce, adding another flavor dimension. The vinegar’s tanginess cuts through the fried Lumpia’s richness, creating a well-balanced, flavorful bite. This flavor combination is a well-loved feature in many cooking schools and is often highlighted on popular Filipino food blogs like Panlasang Pinoy.

Explore More Lumpia Variations

If Vegetable Lumpia tickles your taste buds, there are other Lumpia variants you might want to explore. Here are some recipes from my blog:

1. Lumpiang Shanghai: This variant is filled with ground pork, onions, and carrots.
2. Fresh Lumpia: As the name suggests, this Lumpia is served fresh with a mix of vegetables and meat and is topped with a special sauce.
3. Banana Rhuma: This sweet take on Lumpia is filled with banana with a touch of rum and jackfruit and sprinkled with sugar.

1. For an alternative ingredient to the tomato, try using a tomato-free option or different vegetables.
2. Consider adding ground meat, fish, or tofu to the lumpia filling for an additional protein punch.

Conclusion: The Versatility of Lumpia

The beauty of Filipino Lumpia lies in its versatility. There’s a Lumpia for everyone, from the vegetable-rich Lumpiang Gulay to the meaty Lumpiang Shanghai or the sweet Banana Rhuma. So, why not make your own Lumpia today? Enjoy the cooking process, and most importantly, savor your delicious creation!

SEE THE FULL RECIPE BELOW!

Vegetable Lumpia (Lumpiang Gulay)

5 from 1 vote

Course: Appetizers, SnacksCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories per Serving

160

kcal

Total time

35

minutes

Delve into the world of Filipino cuisine with this traditional Vegetable Lumpia recipe. Filled with a healthy and flavorful mix of vegetables and tofu, these spring rolls are a crispy, delightful treat that’s perfect for any occasion.

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Ingredients

US Metric

• 350 grams 350 grams Bean Sprouts

• 400 grams 400 grams Squash

• 150 grams 150 grams Green Beans

• 1 medium 1 medium Red Onion (sliced)

• 1 bulb 1 bulb Garlic (chopped)

• Tofu

• 1 tsp 6 g Salt

• 1 1/2 tsp 6.75 g Safflower

• 100 grams 100 grams Dried Shrimp

• Ground Pepper

• Bunch of Wansoy leaves

• Lumpia Wrapper

• Oil for frying

• Dipping Sauce

• 1/8 cup 30.76 ml Red Cane Vinegar

• 1 tbsp 12 g Brown Sugar

• 1 clove 1 clove Garlic

• A Pinch Salt and Pepper

Directions

• Preparing the filling:
• Heat the pan and add oil.
• Sauté the garlic, followed by the onion.
• Add the dried shrimps, sprinkle with safflower, salt, and pepper. Stir fry for 30 seconds.
• Add the squash, green beans, carrots, and bean sprouts. Cook for about 3 minutes.
• Strain the cooked vegetables and allow them to cool down.
• Wrapping the Lumpia:
• Lay a piece of lumpia wrapper flat on a plate.
• Scoop a spoonful of the cooked veggies onto the wrapper, add tofu and fresh wansoy leaves.
• Fold the wrapper around the filling, not too tight to prevent cracking the wrapper.
• Seal the wrapper by rubbing water using your fingers on the top end of the wrapper and press it gently against the rolled lumpia.
• Frying the Lumpia:
• Heat oil in a deep pan or pot.
• Deep fry the lumpia over medium heat for about 5-7 minutes or until they turn golden brown.
• Serve your homemade Lumpiang Gulay with the vinegar sauce and enjoy this delightful fried appetizer.

Recipe Video

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