Also known as ‘Lumpiang Gulay,‘ these crispy Filipino Vegetable Spring Rolls are quite addictive. Deliciously filled with mung bean sprouts and carrots, you would surely be reaching for seconds!
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There are two Filipino dishes that I cook at least once a week here in Stockholm, all-year round — garlic fried rice and these vegetable spring rolls.
I remember some friends back in Manila would have Lumpiang Gulay as merienda (snacks), but that does not work for me.
I always enjoy them with a bowl of steamed white rice — for lunch or dinner. Absolutely delicious and filling. Give it a try and let me know if you agree with me. 🙂
Prepare your ingredients
- Yellow Onion – you can replace this with red onions if that’s what you prefer.
- Garlic – is optional, but you can combine it with the onions and cook until it becomes fragrant.
- Scallions – another optional ingredient that you can add after the bean sprouts, just when you’re about to take the almost-cooked vegetables off the heat.
Start by heating one to one and a half tablespoons of vegetable oil on a wok or skillet over medium-high heat.
Once the oil is ready, add the sliced onions and cook until slightly softened (photo 1).
Add the carrots and cook for three to four minutes. Then add the bean sprouts and season with salt and pepper (photo 2).
Mix the vegetables for one to two minutes, then take the wok out of the heat.
Transfer the vegetable into a strainer to drain them properly (photo 3).
Place about a tablespoon of the vegetables on one corner of the wrapper (photo 4).
Roll the wrapper tightly while folding the sides to ensure that the vegetables are set in place.
Use your fingers to dab the remaining corners of the wrapper with water to close the roll properly. Set aside with seam side down.
Heat the remaining vegetable oil in a saucepan over medium-high heat.
Once the oil is ready, start frying the vegetable rolls (photo 5).
Make sure that all sides are evenly brown by turning them over.
Once cooked, take them out of the pan and place them on some paper towels to absorb any residual oil (photo 6).
Helpful tips to remember
- Do not overcook the vegetables when you cook them in the wok. Remember that you still need to fry them later.
- Make sure you drain the vegetables before starting to roll them into spring rolls. It ensures that you will keep the wrappers dry (and crispy once fried).
- When forming the rolls, keep the rest of the wrappers covered with a clean kitchen towel to prevent them from drying.
CAN I FREEZE THEM?
You sure can.
But make sure the rolls are not touching each other. So, you can either wrap them individually or place a plastic in-between. It ensures that they will not stick together.
When it’s about time to fry them, just take them out of the freezer and straight into the hot oil. No need to thaw them.
IS THERE A SPECIAL DIPPING SAUCE?
Sweet chili sauce goes well with it.
But if you want the real deal, serve it with some vinegar and smashed, fresh garlic — exactly like Filipinos enjoy them. Yum!
Filipino Vegetable Spring Rolls (Lumpia)
- 1 to 1 & 1/2 cups vegetable oil
- 1 small yellow onion, sliced thinly
- 1 medium carrot, julienned
- 2 & 1/2 cups mung bean sprouts (180 grams), rinsed and drained
- 10 pcs spring roll wrappers
- salt and pepper, to season
- Place a large wok or skillet over medium-high heat and heat 1 & 1/2 tbsp of vegetable oil.
- Once the oil is ready, add the onions and cook until slightly soft.
- Add the carrots, mix, and cook for about 3 to 4 minutes.
- Add the bean sprouts, season with salt and pepper.
- Mix. Cook for a minute, and then take the pan off the heat.
- Transfer the vegetables into a strainer to drain the remaining liquid.
Wrapping vegetable spring rolls:
- Place about a tablespoon of the vegetables on one corner of the wrapper.
- Fold the wrapper forward tightly, then fold both sides towards the center and continue rolling forward until you reach the edge of the wrapper.
- Dab some water on the wrapper before rolling them up fully.
- Place spring roll on a tray, with the seam side down.
Frying lumpiang gulay:
- Place a medium to a large-sized saucepan over medium-high heat and add remaining vegetable oil.
- Once the oil is ready, add the spring rolls, making sure the pan is not too crowded.
- Cook all sides of the spring rolls evenly until they turn golden.
- Remove each vegetable spring roll from the pan and place it on top of a paper towel to remove excess oil.
- Feel free to replace the yellow onion with red, if that’s what you have on hand.
- Garlic can be used if desired. Just add it together with the onions and cook until it becomes fragrant.
- You can also add scallions or spring onions. But it should only be on the last part, after the bean sprouts, and before removing the vegetables from the heat.
- Make sure you don’t overcook the vegetables when you cook them. Keep in mind that you still need to fry them later.
- Do not skip the draining of the vegetables before wrapping them. The drier the spring rolls are, the crunchier they will be.
- When wrapping the rolls, cover the remaining wrappers covered with a clean kitchen towel; to prevent them from drying.