Soy-Free Vegetable Lumpia
Discover the delightful flavors of Soy-Free Vegetable Lumpia, a fresh twist on a classic Filipino spring roll that caters to dietary preferences while remaining utterly delicious. Packed with vibrant vegetables like carrot, green cabbage, sweet potato, and green beans, this recipe is seasoned simply with garlic, onion, salt, and black pepper, letting the natural goodness shine through. The golden, crispy spring rolls are easy to assemble and perfect for deep frying, resulting in a satisfying crunch with every bite. Perfect for appetizers, snacks, or party platters, these soy-free lumpia pair beautifully with your favorite dipping sauces for a customizable experience. With just 30 minutes of prep time, 20 minutes of cooking, and 20 servings to enjoy, this versatile dish brings both nutrition and joy to the table.
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Recipe Information
Ingredients
- 2 medium, julienned Carrot
- 2 cups, shredded Green cabbage
- 1 medium, julienned Sweet potato
- 1 cup, finely chopped Green beans
- 3 cloves, minced Garlic
- 1 small, finely chopped Onion
- 2 tablespoons Cooking oil
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 20 pieces Spring roll wrappers
- 0.25 cup, for sealing wrappers Water
- 3 cups, for deep frying Neutral frying oil
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat.
Add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.
Add the julienned carrots, shredded cabbage, julienned sweet potatoes, and chopped green beans to the skillet.
Cook the vegetables for 5-7 minutes, stirring frequently, until they are tender but still slightly crisp.
Season the vegetable mixture with salt and black pepper to taste. Stir well and remove the skillet from the heat. Allow the filling to cool to room temperature.
Take one spring roll wrapper and lay it flat on a clean surface. Place 1-2 tablespoons of the vegetable filling near the bottom corner of the wrapper, leaving about an inch of space at the edge.
Fold the bottom corner of the wrapper over the filling, then fold in the sides tightly. Roll the lumpia upward, keeping it as tight as possible. Use a small dab of water to seal the edge of the wrapper. Repeat this process with the remaining wrappers and filling.
Heat 3 cups of neutral frying oil in a deep pan or fryer over medium heat until it reaches 350°F (175°C).
Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until the lumpia are golden brown and crispy.
Remove the lumpia from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve the lumpia warm with your favorite dipping sauce (ensure the dipping sauce is soy-free if needed). Enjoy!
Nutrition Facts
Calories |
7874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 748.4 g | 959% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 25.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1513 mg | 32% | |
*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.
