Vegetarian Classic Filipino Lumpia
Bring vibrant Filipino flavors to your table with this **Vegetarian Classic Filipino Lumpia** recipe—a plant-based twist on the traditional Filipino spring roll. Packed with a medley of colorful, crisp vegetables like julienned carrots, shredded cabbage, bean sprouts, and thinly sliced green beans, this dish is seasoned with a savory blend of soy sauce, sesame oil, garlic, and black pepper to deliver a burst of mouthwatering umami in every bite. Wrapped snugly in lumpia wrappers and fried to golden perfection, these crispy delights make the perfect appetizer or party snack. Serve them hot with sweet chili sauce for dipping and watch them steal the spotlight at your next meal or gathering. Whether you’re exploring global cuisine or searching for vegetarian-friendly options, these lumpia promise irresistible flavor with every crunch!
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Recipe Information
Ingredients
- 2 medium, julienned carrot
- 2 cups, shredded green cabbage
- 1 cup, thinly sliced green beans
- 1 cup bean sprouts
- 3 cloves, minced garlic
- 1 medium, chopped onion
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 cups, for frying vegetable oil
- 20 pieces lumpia wrappers
- 1 large, beaten (for sealing) egg
Instructions
In a large skillet over medium heat, add a dash of vegetable oil and sauté the minced garlic and chopped onion until the onion becomes translucent, about 2-3 minutes.
Add the julienned carrots, sliced green beans, shredded cabbage, and bean sprouts. Stir and cook for about 5 minutes or until the vegetables are slightly tender yet still crispy.
Season the vegetables with soy sauce, sesame oil, ground black pepper, and salt. Mix well to combine all flavors. Once mixed, remove from heat and allow the filling to cool slightly.
Take one lumpia wrapper and lay it flat on a clean surface. Place about 2 tablespoons of the vegetable filling on one end of the wrapper.
Begin to roll the wrapper tightly around the filling, folding the sides in as you go to enclose the filling completely. Brush the beaten egg along the edge of the wrapper to seal the lumpia.
Repeat the rolling process with the remaining wrappers and filling.
In a deep frying pan, heat the vegetable oil over medium heat. Once the oil is hot enough (around 350°F or 175°C), carefully slide in the lumpia, seam side down.
Fry the lumpia in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to remove the lumpia from the oil and drain on a plate lined with paper towels to absorb excess oil.
Serve the Vegetarian Classic Filipino Lumpia with sweet chili sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.2 g | 571% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 276.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1508 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.
