Vegetable Lumpia
Crispy, golden, and packed with flavor, Vegetable Lumpia is the perfect Filipino-inspired appetizer or snack that’s as satisfying as it is easy to make. These delectable spring rolls feature a savory medley of fresh green cabbage, carrots, green beans, and aromatic garlic and onion, all seasoned with soy sauce, sesame oil, and black pepper for a flavorful punch. Wrapped in delicate spring roll wrappers and fried to perfection, each bite delivers a delightful crunch paired with vibrant vegetable goodness. Ready in under an hour, this recipe yields 25 servings, making it ideal for gatherings or meal prep. Serve these crowd-pleasing lumpia with a side of sweet chili sauce or garlic-laced vinegar for a dipping experience that’s simply irresistible. Perfect for fans of Filipino recipes, vegan appetizers, and crispy treats!
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Recipe Information
Ingredients
- 25 pieces Spring roll wrappers
- 2 cups Vegetable oil
- 2 cups Green cabbage
- 1 cup Carrots
- 1 cup Green beans
- 3 pieces Garlic cloves
- 1 medium Onion
- 2 tablespoons Soy sauce
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Sesame oil
- 1 tablespoon Water
Instructions
Begin by finely slicing the green cabbage and julienning the carrots. Cut the green beans into small 1-inch pieces. Mince the garlic cloves and finely chop the onion.
In a large pan over medium heat, add 1 tablespoon of vegetable oil. Sauté the onion and garlic for about 2 minutes until fragrant.
Add the green beans to the pan and cook for an additional 2 minutes. Then, stir in the cabbage and carrots, cooking for another 3-4 minutes until they are softened but still crisp.
Add soy sauce, salt, and black pepper to the vegetable mixture, stirring well to combine. Allow the mixture to cool slightly.
Once cooled, use a clean working surface to set up your lumpia rolling area. Place one spring roll wrapper on the surface, with one corner facing you to form a diamond shape.
Place 2 tablespoons of the vegetable filling on the lower third of the wrapper. Fold the corner closest to you over the filling, tucking it snugly to form a log.
Fold in both side corners, then roll upwards towards the top corner, ensuring a tight roll. Seal the top corner by brushing a small amount of water onto the edge.
Repeat the rolling process with the remaining wrappers and vegetable filling.
In a deep frying pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add lumpia to the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes or until the wrappers are golden brown and crispy.
Using a slotted spoon, remove the lumpia from the oil, draining on a plate lined with paper towels.
Serve warm with your choice of dipping sauce, such as sweet chili sauce or vinegar-based sauce with garlic.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.3 g | 562% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 274.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 22.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1849 mg | 39% | |
*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.
