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An overhead shot of a plate of Vegetable Spring Rolls, served with vinegar and garlic dipping sauce.
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Filipino Vegetable Spring Rolls (Lumpia)

A Filipino favorite. Give these deliciously crunchy vegetable spring rolls a try, and it will surely become one of your favorites too!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: Filipino
Servings: 10 pieces
Calories: 298kcal
Author: Neriz


  • 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


Cooking vegetables:

  • 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.
  • Serve.



  • 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.


Calories: 298kcal | Carbohydrates: 3g | Protein: 1g | Fat: 33g | Saturated Fat: 27g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg