Fresh Vegetable Lumpia
Elevate your appetizer game with Fresh Vegetable Lumpia, a vibrant and healthy Filipino spring roll recipe bursting with flavor and crunch. Featuring a medley of crisp carrots, shredded cabbage, green beans, and bean sprouts sautéed in garlic and soy sauce, this dish is wrapped in delicate lumpia wrappers with a fresh lettuce leaf for added texture. Perfectly paired with a rich, garlicky brown sugar dipping sauce, these rolls strike the perfect balance of sweet and savory. Quick to prepare in just 35 minutes, these lumpia make a crowd-pleasing snack or light meal. Whether you’re serving them at a party or indulging in a wholesome treat, Fresh Vegetable Lumpia is a delicious way to enjoy fresh, seasonal produce.
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Recipe Information
Ingredients
- 2 pieces Carrots, julienned
- 2 cups Cabbage, shredded
- 1 cup Green beans, thinly sliced
- 1 cup Bean sprouts
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Soy sauce
- 2 tablespoons Cooking oil
- 10 pieces Lumpia wrappers or thin crepes
- 10 pieces Lettuce leaves
- 1 cup Brown sugar
- 1.5 cups Water
- 2 tablespoons Soy sauce (for sauce)
- 1 tablespoon Cornstarch
- 2 cloves Garlic, minced (for sauce)
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat.
Sauté the minced garlic and chopped onion until fragrant and translucent, about 2 minutes.
Add the julienned carrots, shredded cabbage, green beans, and bean sprouts to the skillet.
Stir-fry the vegetables for 4-5 minutes or until tender but still crisp.
Season the vegetables with 2 tablespoons of soy sauce and stir well to combine. Remove the skillet from heat and allow the vegetable mixture to cool slightly.
Lay one lumpia wrapper or thin crepe on a clean, flat surface. Place a piece of lettuce on the center of the wrapper.
Add 2-3 tablespoons of the vegetable filling on top of the lettuce.
Roll the wrapper tightly around the filling, folding in the sides as you go, to create a neat cylindrical shape. Repeat with the remaining wrappers and filling.
Prepare the sauce by combining 1 cup of water and 1 cup of brown sugar in a small saucepan. Heat over medium heat, stirring to dissolve the sugar.
Add 2 tablespoons of soy sauce and the 2 minced garlic cloves to the saucepan. Stir and bring the mixture to a gentle boil.
In a small bowl, dissolve 1 tablespoon of cornstarch in 1/2 cup of water to create a slurry.
Slowly pour the slurry into the sauce, stirring constantly to thicken the mixture. Cook for another 1-2 minutes, then remove from heat.
Serve the fresh vegetable lumpia with the warm garlic sauce on the side for dipping.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 161.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
