Lumpiang Gulay (Filipino Vegetable Spring Rolls)

Locally 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!

I cook two Filipino dishes at least once a week here in Stockholm, all-year round — garlic fried rice and these vegetable lumpia.  

What is lumpiang gulay?

‘Lumpia’ means spring rolls in Filipino, and ‘gulay’ means vegetables — hence Filipino vegetable spring rolls.

However, unlike other vegetable spring rolls, it contains no noodles. Instead, mung bean sprouts are the main ingredient, and sometimes other vegetables are added, like carrots.

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. 🙂 

IF YOU WANT MORE TRADITIONAL FILIPINO RECIPES, YOU WILL LIKE THESE POSTS!

Ingredients

• Onion – you can replace this with red onions if that’s what you prefer for your vegetable lumpia.

• Bean sprouts – to be exact, you need mung bean sprouts to make these Filipino vegetable spring rolls.

• Carrot – peel and chop it thinly, so it’s almost the same size as the mung bean sprouts.

• Spring roll wrappers – you can find these in the frozen section of any Asian supermarket.

• Vegetable oil – I typically use sunflower or canola oil for frying lumpiang gulay.

• Salt & pepper – just use your favorite brand.

Preparation

Start making your lumpiang gulay by heating one and a half to two tablespoons of vegetable oil on a wok or skillet over medium-high heat. 

Once the oil is ready, add the sliced onions (photo 1).

Cook until slightly softened.

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 vegetables into a strainer to drain them properly (photo 3).

Place a tablespoon of the vegetables on one corner of the wrapper (photo 4).

Roll the wrapper tightly while folding the sides to ensure the vegetables are kept in place.

Use your fingers to dab the remaining corners of the wrapper with water to close the roll correctly. Set aside each lumpiang gulay with seam side down.

Heat the remaining vegetable oil in a saucepan over medium-high heat.

Once the oil is ready, start frying your lumpiang gulay (photo 5).

Make sure that all sides are evenly brown by turning them over.

Once cooked, take your lumpiang gulay out of the pan and place them on some paper towels to absorb any residual oil (photo 6).

Serve.

Helpful tips

• 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 vegetable lumpia. It ensures that you will keep the wrappers dry (and crispy once fried).

• When forming the lumpiang gulay, keep the rest of the wrappers covered with a clean kitchen towel to prevent them from drying.

Recipe variation

• Garlic. Completely optional for making vegetable lumpia; but you can combine it with the onions and cook until it becomes fragrant.

• Scallions. Another optional ingredient you can add after the bean sprouts — do it when you’re about to take the almost-cooked vegetables off the heat.

FAQs

So how about it? Give this vegetable lumpia recipe a try this weekend!