Lumpia (Filipino Vegetarian Spring Rolls)

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.

These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. These can be made fully vegetarian or a little meat may be added, too. #easy #lumpia #vegetarian #appetizers #asian

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.

These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. These can be made fully vegetarian or a little meat may be added, too. #easy #lumpia #vegetarian #appetizers #asian

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.

These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. These can be made fully vegetarian or a little meat may be added, too. #easy #lumpia #vegetarian #appetizers #asian

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 street food in the Philippines. Besides, it’s deep-fried and crunchy so you can be certain it is scrumptious!

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.

Yield: 18-20 pieces
Prep Time: 45 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour and 15 Minutes plus cooling time

These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. These can be made fully vegetarian or a little meat may be added, too. #easy #lumpia #vegetarian #appetizers #asian

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Lumpia (Filipino Vegetarian Spring Rolls)

Manila Spoon
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.
4.92 from 12 votes
Prep Time 45 minutes
Cook Time 30 minutes
Course Appetizer, Appetizers
Cuisine Asian, Filipino, Southeast Asian
Servings 20 pieces


  • 2 tbsp Oil
  • 4 cloves Garlic, 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 tbsp Soy Sauce, or to taste
  • 1 tbsp regular or vegetarian Oyster Sauce, or to taste
  • Salt and Pepper, to taste
  • 1 pack Lumpia/Spring Roll wrappers paper thin variety from Asian Store and labelled as lumpia or spring roll wrappers
  • 2 cups Oil, or just enough to cover the rolls for deep-frying
  • Sweet Chili Sauce or Spicy Vinegar Sauce, to serve for dipping, if desired


  • 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!


If you wish to make the spiced vinegar sauce, check out the recipe here –
Keyword best lumpia recipe, classic lumpia spring rolls, easy lumpia recipe, how to make lumpia, lumpia vs spring roll, lumpiang gulay, the best spring rolls, tried and tested lumpia recipe, vegetable lumpia, vegetarian lumpia
Tried this recipe?Let us know how it was!

Last updated on April 3rd, 2024 at 09:58 pm



  1. May 27, 2015 / 9:59 pm

    I was so interested to learn more about Lumpia – I did not realise there were so many delicious variations! I really like this recipe, especially as it is vegetarian. I'm always trying to reduce the amount of meat my family eats and I like to do it with tasty recipes like this!

  2. May 27, 2015 / 10:40 pm

    These look delicious and your pictures, just mouthwatering! I love that you made it these with a lot of vegetables!

    • May 28, 2015 / 3:25 pm

      Lots of crunchy veggies here. Thanks Florian!

    • May 28, 2015 / 3:26 pm

      Perhaps I need to post a photo of the insides first before they are devoured! Thanks Ashley!

  3. May 28, 2015 / 1:47 am

    Confession- While I LOVE those Spring Rolls, I used to always request 2-3 servings of the tangy sauce with it- So good!

    Keep posting spring rolls, you have a huge fan here!

    • May 28, 2015 / 3:26 pm

      Thanks Arman – love the tangy sauce, too!

  4. May 28, 2015 / 3:03 am

    You can never ever post too many of these Abby! The pics are stunning and make me want to jump right through the screen for a (large) nibble!!!

  5. May 28, 2015 / 4:06 am

    These look wonderful…I haven't made spring rolls in the longest time…looking at these, I want to make them asap!

  6. May 28, 2015 / 4:06 am

    Oh these look fabulous! I want one right now!!!

  7. May 28, 2015 / 4:32 am

    What I wouldn't do for a plate of these right now. 🙂 Love this combination of flavors and textures.

  8. May 28, 2015 / 9:59 am

    I've never made spring rolls but I really love them. It seems that now I have a wonderful recipe! 🙂

  9. May 28, 2015 / 12:48 pm

    You can post as many of these recipes as you can create–they are ALL fabulous!

  10. May 28, 2015 / 1:20 pm

    Holy these look amazing… and flaky… and delicious… and i would like one now… except it's too early in the morning… but wow! and i love the pics!

    • May 28, 2015 / 3:45 pm

      Thanks Peter, lots of practice did it for me and if you get a good brand of wrappers it's pretty easy.

  11. May 28, 2015 / 2:22 pm

    I have not tried Filipino spring rolls before. This is a fantastic recipe. Pinning to try soon.

    • May 28, 2015 / 3:46 pm

      Hope you enjoy it Suz! Thanks for stopping by.

  12. May 28, 2015 / 9:04 pm

    One of my weaknesses is spring rolls and yours look perfect!!

  13. May 28, 2015 / 9:31 pm

    I absolutely adore spring rolls 🙂 yours look perfect, just like the kind I'm used to getting in restaurants.

  14. May 28, 2015 / 10:44 pm

    Jicama, carrots cabbage…… I'm already in love w these spring rolls! Saving + sharing everywhere!! oxox

  15. May 29, 2015 / 12:41 am

    I've always wanted to make spring rolls! Yours look delicious!

  16. May 29, 2015 / 2:02 am

    These look great, might try baking them instead of frying.

    • May 11, 2024 / 8:55 pm

      or try frying in olive oil, the good cholesterol?

  17. May 29, 2015 / 4:46 am

    I love Spring Rolls but why do they always take even better when someone else makes! 🙂

  18. May 29, 2015 / 6:21 pm

    These spring rolls look so crispy! Great recipe!

  19. May 29, 2015 / 6:40 pm

    Fabulous! I love any variation of a spring, so the more recipes you've got, I'll sure be happy!

  20. June 4, 2015 / 1:41 pm

    Lumpia is one of my all-time favorite foods. A neighbor gave me her pork version years ago. So excited to have a vegetarian version now.

  21. November 20, 2015 / 11:19 am

    OMG they look sooooooo delicious!

  22. Minerva quirit
    December 21, 2017 / 6:08 pm

    Do u mean Chinese cabbage or the round savoy green cabbage?

    • abigail
      December 22, 2017 / 7:15 am

      It’s the round green cabbage.

    • abigail
      May 27, 2021 / 8:34 pm

      The round green cabbage variety including the savoy is the one we use and not the Chinese cabbage or bok choy.

  23. Cesar Ajeto
    August 18, 2018 / 12:54 am

    I used to make Lumpia Shanghai with ground beef,garlic,onion,celery,carrots and mix in finely chopped shrimp. Switched it up to a combination of ground beef and ground pork with everything else the same. Taking a poll,most people like the ground pork version and no shrimp! Lumpia Shanghai is a favorite with little kids and adults both and also slightly favored by most people over the regular lumpia (veggies with ground beef version). I usually make both when I’m at it. My mom is from Alitagtag,Batangas where you are from Abby….she also fries the meat on the adobo recipe pork or chicken sometimes a combination of both and adds hard boiled eggs. I saw you did that on one of your recipes.

  24. Cesar Ajeto
    August 18, 2018 / 1:03 am

    By the way,whenever my kids or friends ask for a Filipino food recipe I just tell them to look up ‘Manila Spoon’ and say you and my mom have similar recipes! You have tons more than she does though! Mom is from Alitagtag,dad is from Pangasinan but we grew up in Manila and have lived in Seattle since 1963(dad) and 1966(the rest of our family).

  25. Lily
    October 11, 2018 / 8:01 pm

    Is it possible to wrap my eggroll the night before ?

    • abigail
      October 15, 2018 / 12:04 pm

      Yes, the filling is pre-cooked and that’s what I usually do with my spring rolls.

  26. Lisa
    November 2, 2018 / 7:23 pm

    These were great. My partner asked for some she had them when she was in the Navy 25 years ago. Some nurses would make them and share. She says mine were amazing so thanks for the recipe.

    • abigail
      November 8, 2018 / 5:02 pm

      So glad you all enjoyed this!! My favorite lumpia for sure!! Thanks for stopping by.

  27. Sara
    November 16, 2020 / 1:52 am

    Can you make a bunch and then store them in the freezer?

    • abigail
      November 16, 2020 / 11:21 am

      Yes, certainly! You can freeze them even before cooking (wrapped in the lumpia skin already) and cook as needed. Enjoy.

  28. Denise Imfeld
    July 27, 2022 / 2:04 am

    My Dad learned how to make lumpia when he was stationed in the Philippines, we used to make a huge batch, freeze it and cook it off when wanted some. Is this recipe freezable too?

    • abigail
      July 27, 2022 / 12:09 pm

      Yes, definitely. The fillings are pre-cooked and once you’ve wrapped them you can simply freeze and cook when needed. Enjoy.

4.92 from 12 votes (12 ratings without comment)

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