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+ servings

Lumpiang Gulay

Lumpiang gulay or spring rolls filled with healthy veggies! Cooked bean sprouts, carrots, green beans, and cabbage in crunchy spring roll wrapper. These vegetarian rolls are not just good for your health but are really delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Filipino, International
Keyword: lumpia, lumpiang gulay recipe, vegetable spring rolls
Servings: 10 pieces
Calories:
Author: Mia

Ingredients

  • 500 grams beans sprouts
  • 500 grams green beans stemmed and cut thinly
  • 1 large carrots julienned
  • 500 grams cabbage chopped
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 3 tbsp vegetable oil
  • 2 tbsp fish sauce
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1 piece shrimp cube

For frying

  • 1 cup cooking oil
  • 10 spring roll wrapper 8½ inch by 8½ in. dimension

Instructions

Cooking the vegetables

  • Pour cooking oil in a pan over medium heat. When the oil is hot enough, add the onion and garlic then saute until fragrant and translucent.
  • Add washed vegetables except for the beans sprouts. Stir-mix and cover, let simmer for about 10 mins while stirring every 3 mins.
  • When the vegetables are soft, add the fish sauce, salt, pepper, and shrimp cube. Mix, cover then simmer for a few minutes.
  • After a few minutes you can add the beans sprout and mix it into the vegetables then cover again and simmer for additional 5 mins.
  • Then when all the vegetables are soft you can taste and adjust if needed. Drain the vegetables using strainer and let it cool.

Wrapping and cooking the spring rolls

  • Once it's cool enough to handle take a piece of wrapper and it flat on a big plate (one corner pointing to you). Place 2 to 2 1/2 tablespoon of cooked vegetables on the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward. By now, it will look like an envelope. Now roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Place in a different plate with the sealed corner facing down to keep it in place. Repeat until you finish all the vegetables.
  • Heat 1 cup of cooking oil over medium heat. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
  • Once cooked, let drain on a wire rack or a serving dish lined with kitchen paper towels. Serve with vinegar with red onion and chili. Bon appetit!