You may be wondering why I am publishing another Lumpia recipe when I already have 2 on this blog. Well, you may or may not know it – but there are actually many variations of Lumpia (Filipino Spring Rolls) namely: Lumpiang Sariwa (Fresh Lumpia – unfried with a crepe-like wrapping), Lumpiang Hubad (Naked Spring Rolls – as you may have thought – it’s fresh Lumpia without the wrapping), Lumpiang Shanghai (not really from Shanghai but named after the Chinese city which is mostly made with a meat-filling), Lumpiang Ubod so-called because it’s made with Ubod which is the heart of the coconut tree and lastly, Lumpiang Gulay or simply Lumpia which is this recipe.
The classic Lumpia or Lumpiang Gulay consists mainly of vegetables as filling, hence truly vegetarian. The usual vegetables to use are carrots, green beans (string beans), bean sprouts, cabbage and sometimes, as in this case – jicama. Others add some protein in the form of ground meat, fish, or tofu to the mix but that is optional. The usual dipping sauce is made from vinegar with some added chopped chili, garlic and soy sauce. Occasionally, we use sweet and chili sauce, too especially when I am too lazy to make the vinegar sauce.
For this version, I cut up the veggies (carrots, jicama including the string (green) beans) in small cubes so they all have similar shapes and sizes and for extra crunch, too. However, you can simply julienne or shred them as well if that’s easier. Since these Lumpia are bigger than the typically thin Lumpiang Shanghai I have doubled the wrapping as well. The key here is preparation so make sure that all the vegetables are already prepared before cooking as stir-frying doesn’t take that long.
Whichever way you make it, whether purely vegetarian or with a little meat added – it is a delicious snack or appetizer. I remember snacking on these on most afternoons when I was in college. It is after all considered a street food in the Philippines. Besides, it’s deep-fried and crunchy so you can be certain it is scrumptious!
Lumpia (Filipino Spring Rolls)
By: Manila Spoon
May 27, 2015
These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. This can be made vegetarian or a little meat may be added, too.
- 2 Tablespoons Oil
- 4 Garlic cloves, finely chopped
- 1 medium Onion, finely chopped
- 1 cup Carrots, cubed or julienned (or shredded)
- 1 cup Green (string) Beans, sliced thinly (same size as carrots if cubed)
- 1 cup Jicama, cubed or julienned
- 2 cups Green Cabbage, shredded
- 2 cups Bean Sprouts
- 2-3 Tablespoons Soy Sauce or to taste
- 1 Tablespoon Vegetarian Oyster Sauce or to taste
- Salt and Pepper, to taste
- Lumpia/Spring Roll wrappers (paper thin variety from Asian Store)
- 2-3 cups Oil (or just enough to cover the rolls) for deep-frying
- Sweet Chili Sauce or Spicy Vinegar Sauce, for dipping
- Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic and onions until aromatic, about 1 minute.
- Add the carrots, green beans and cabbage and stir-fry for about 3 minutes. Add the bean sprouts and jicama and pour in the soy sauce and oyster sauce. Season with a little pepper. Mix everything and cook for another 1-2 minutes until all the vegetables are tender but still retain some crunch. Adjust seasoning, if needed, by adding more salt, soy sauce, etc. to taste.
- Remove from the heat and place in a strainer or colander to drain all the liquid remaining. Allow to cool completely.
- To make the spring rolls, place about 2 tablespoon of the filling in one of the corners of the wrapper. Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about an 2 inches left of the wrapper. Using your finger, brush the edges with a little water then seal completely. Make sure it is tightly secured. Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone. If you wish to see the illustration on how to make the spring rolls, please click here. For this recipe, I doubled the wrapping as this Lumpia is bigger than the Lumpiang Shanghai (meaty spring rolls).
- Heat the oil in a deep pan until hot (it is ready when a tiny piece of bread dropped into the oil sizzles immediately). Fry the spring rolls in batches avoiding overcrowding for about 3-5 minutes or until medium brown in color. Transfer to a colander lined with paper towels. Place the spring rolls upright to ensure proper draining.
- Serve with sweet chili sauce or to be authentic a spicy vinegar sauce. Enjoy immediately!
Yield: 18-20 pieces
Prep Time: 45 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour and 15 Minutes plus cooling time
We would love to hear from you. Do share your comment or feedback on any of our recipes.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!