Filipino Vegetable Lumpia Recipe

Hey there! Today, we’re diving into a tasty Asian recipe: making Filipino Vegetable Lumpia! It’s a popular dish in Filipino homes and a burst of delicious flavors wrapped in a crispy shell. this recipe is great for adding a Filipino twist to your cooking. Vegetable Lumpia is not just yummy but also healthy and simple, giving you a taste of Filipino food at its best. Filipino Vegetable Lumpia

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Who is this Filipino Vegetable Lumpia For?

This recipe is perfect if you love mixing tasty veggies with awesome spices! If you’re into Asian flavors or want to get better at cooking, trying out this Filipino Vegetable Lumpia recipe is like hitting the jackpot. It’s awesome for vegetarians and vegans too – loads of flavors, zero meat. Imagine serving it up for family get-togethers, sharing at potlucks, or just enjoying a special homemade meal.

Why is Filipino Vegetable Lumpia Great?

Filipino Vegetable Lumpia is like a taste of Filipino history! It’s a wonderful mix of colorful, healthy veggies and just the right amount of spices, all wrapped up to perfection. It’s not only yummy but also a healthy choice for a meal. And guess what? You can enjoy it however you like – as a quick snack, a tasty appetizer, or a satisfying main course.

Ingredients

  • Lumpia wrappers
  • Cabbage, shredded
  • Carrots, julienned
  • Bell peppers, thinly sliced
  • Bean sprouts
  • Onions, finely chopped
  • Garlic, minced
  • Soy sauce
  • Salt and pepper, to taste
  • Cooking oil, for frying
  • Optional: ground pork or shrimp for added protein

Recipe Directions

  1. Prepare the Filling:
    • In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced bell peppers, bean sprouts, chopped onions, and minced garlic. Toss them together.
  2. Season the Filling:
    • Drizzle soy sauce over the vegetable mixture and season with salt and pepper to taste. Toss the vegetables again, ensuring an even distribution of flavors.
  3. Sauté the Filling:
    • Heat a bit of cooking oil in a pan over medium-high heat. Sauté the vegetable mixture until slightly tender but still crisp. Remove from heat and allow it to cool.
  4. Assemble the Lumpia:
    • Take a lumpia wrapper and place a portion of the vegetable mixture in the center. Add ground pork or shrimp if desired.
  5. Roll the Lumpia:
    • Fold the sides of the wrapper towards the center, then roll the lumpia tightly.
  6. Seal the Lumpia:
    • Seal the edges of the lumpia with a bit of water, ensuring it’s tightly secured.
  7. Fry the Lumpia:
    • Heat cooking oil in a deep pan over medium heat. Carefully fry the lumpia until golden brown and crispy. Drain excess oil on a paper towel.
  8. Serve and Enjoy:
    • Serve the Filipino Vegetable Lumpia hot and crispy, accompanied by your favorite dipping sauce.

Kitchen Equipment Needed

  • Large mixing bowl
  • Frying pan
  • Cooking utensils
  • Paper towels
  • Deep pan for frying

How to Store

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, preheat the oven to 350°F (175°C) and bake the lumpia for about 10-12 minutes or until crispy and heated through.

Food and Drink Pairings

Filipino Vegetable Lumpia tastes awesome with different dips! Try it with sweet chili sauce, vinegar dipping sauce, or garlic vinegar – all taste great. To make a full meal, have it with steamed jasmine rice or a cool side salad.

Filipino Vegetable Lumpia

Recipe by MamaCourse: SnacksCuisine: FilipinoDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

15

kcal
Total time

50

minutes

Vegetable Lumpia is a tasty Filipino starter. It's like a crispy spring roll filled with lots of fresh veggies.

Ingredients

  • Lumpia wrappers (enough for 12 lumpia)

  • 1 cup cabbage, shredded

  • 1 cup carrots, julienned

  • 1/2 cup bell peppers, thinly sliced

  • 1 cup bean sprouts

  • 1/2 cup onions, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons soy sauce

  • Salt and pepper, to taste

  • Cooking oil, for frying

  • Optional: 1/2 cup ground pork or shrimp for added protein

Directions

  • In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced bell peppers, bean sprouts, chopped onions, and minced garlic. Toss them together.
  • Drizzle soy sauce over the vegetable mixture and season with salt and pepper to taste. Toss the vegetables again, ensuring an even distribution of flavors.
  • Heat a bit of cooking oil in a pan over medium-high heat. Sauté the vegetable mixture until slightly tender but still crisp. Remove from heat and allow it to cool.
  • Take a lumpia wrapper and place a portion of the vegetable mixture in the center. Add ground pork or shrimp if desired.
  • Fold the sides of the wrapper towards the center, then roll the lumpia tightly.
  • Seal the edges of the lumpia with a bit of water, ensuring it's tightly secured.
  • Heat cooking oil in a deep pan over medium heat. Carefully fry the lumpia until golden brown and crispy. Drain excess oil on a paper towel.
  • Serve the Filipino Vegetable Lumpia hot and crispy.

Notes

  • Crispy Wrappers: To get that satisfying crunch, make sure the lumpia wrappers are fresh and fry them at the right temperature. Too low, and they'll be soggy; too high, and they'll burn. Aim for a golden, crispy finish.
  • Even Veggie Distribution: When filling the lumpia wrappers, distribute the veggies evenly. This ensures a balanced taste in every bite. A mix of cabbage, carrots, and other veggies in each roll is key.
  • Seal it Well: Properly sealing the lumpia is crucial to prevent the filling from spilling during frying. Use a bit of water on the edges and fold the sides tightly before rolling to ensure a secure seal.
  • Experiment with Fillings: Don't hesitate to experiment with the filling. You can add other veggies you like or even some cooked protein like ground pork or shrimp for extra flavor and texture.
  • Mind the Heat: When sautéing the veggies, keep the heat medium-high. You want them cooked but still a bit crisp to retain their natural flavors and nutrients. Overcooking can make them mushy and dull in taste.

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