Lumpiang Gulay (Filipino Vegetable Spring Roll) 

These Lumpiang Gulay are the best homemade Filipino vegetable lumpia! They’re made with a delicious vegetable and tofu filling then rolled in authentic lumpia wrappers and fried until golden and crispy. Dip in garlic and vinegar or sweet chili sauce and enjoy!

What is Lumpiang Gulay?

Similar to Lumpiang Shanghai and Lumpiang Dinamita, lumpiang gulay is a popular, deep fried Filipino-style vegetable spring roll filled with a mixture of various vegetables. They’re often served as a snack, appetizer, or even a vegetarian side dish alongside large Filipino meals suitable for sharing.

In this vegetable lumpia recipe, we’ve opted to include additions like tofu to increase the protein and make them even more delicious!

Ingredients You’ll Need

• Aromatics: A simple blend of sautéed onion and garlic creates a flavorful foundation for the filling.
• Vegetables: We used julienned chayote, sweet potatoes, carrots, shredded cabbage, and mung bean sprouts. Other popular additions include jicama, green beans, bell peppers, and water chestnuts. Feel free to adjust the veggies to suit your personal taste buds, but keep the measurements the same. For example, if you replace the jicama with water chestnuts, use 1.5 cups to create the right amount of filling.
• Tofu: Drained and pressed firm tofu is best, but extra firm tofu will work as well. Avoid softer varieties of tofu as they contain too much excess moisture.
• Soy sauce: Adds the perfect savory, umami flavor. If you are making gluten-free lumpia, opt for tamari.
• Lumpia wrappers: I purchase my lumpia wrappers from my local Asian market and find them in the refrigerated or freezer sections. If you do not have Asian grocery stores near you, you may be able to find them in larger grocery stores too. If needed, wonton wrappers will work BUT the lumpia will look bubbly on the outside.
• Oil: In addition to vegetable oil for frying, you’ll need a small amount of sesame oil to drizzle on the filling.

Equipment Needed

• Mixing bowls
• Food processor
• Large pot (for frying)
• Kitchen shears or sharp scissors
• Plate or platter and paper towels
• Slotted spoon

How to Make Lumpiang Gulay

Prepare the Filling

1. Defrost your lumpia wrappers. If your lumpia wrappers are frozen, thaw them according to the package directions or the night before in the refrigerator.
2. Sauté the onion and garlic. ​In a large skillet, heat 2 tablespoons of oil. Once warm, add in the onions and garlic and cook until softened and fragrant, about 2 minutes.
3. Add the root vegetables. ​Into the same skillet, add the chayote, sweet potato, and carrot and cook until they just begin to soften, about 2 minutes.
4. Add the tofu and seasonings. ​Once the root vegetables begin to soften, add in the tofu, soy sauce, and ground black pepper. Stir gently to combine and cook for an additional 2 minutes.
5. Stir in the cabbage and bean sprouts. ​Gently stir in the cabbage and bean sprouts until well combined. Cook for 2 more minutes. Season with additional salt and black pepper to taste, as needed. remove from heat and drizzle with sesame oil, mix through.
6. Drain the excess moisture. ​Transfer the lumpiang gulay filling to a colander in the sink and drain the excess liquid. Allow the mixture to cool before wrapping.

Wrap the Lumpiang Gulay

1. Heat your frying oil. Fill a large, deep pot with 2-3 inches of frying oil and heat it to 350 degrees Fahrenheit. If you don’t have a thermometer, set the pot over medium-low heat to start. I like to start the heat on low and increase the heat as needed because if it becomes too hot, it will take a long time to cool down to the correct temperature.
2. Fill the vegetarian lumpia. Carefully peel one lumpia wrapper off of the pile and place it on a clean work surface (in a square, not a diamond shape). Place 1 ½ tablespoons of filling toward the bottom edge of the wrapper and spread it out into a long line. If you have excess filling on your fingers, wipe it on the inside of the wrapper so it doesn’t get wasted.
3. Fold the rolls. Fold the edge closest to you over the filling and tightly tuck the bottom of the wrapper under the filling. Roll into a long cigar shape (similar to a vegetable egg roll). Dip your fingers into the small cup of water, wet the end of the wrapper, and roll shut making sure it sticks. As you work, place the lumpia seam side down on a baking sheet and repeat with the remaining filling.
4. Prep for frying. Line a large plate or platter with paper towels and set aside. This will be used to drain the oil once the vegan spring rolls are fried.
5. Test the oil. Test the oil with one spring roll and see if it is hot enough. It should take about 4-5 minutes to become golden brown. If it is a lot faster, the oil is too hot. If it is slower, the oil is not hot enough.
6. Fry the remaining lumpia. Once the hot oil reaches 350 degrees Fahrenheit, add about 5-8 lumpia to the oil (depending on the size of your pot) and fry the Lumpiang Shanghai for 4-5 minutes or until golden brown. Place the lumpia on the paper towel-lined plate to drain off the excess oil.
7. Serve fried lumpia immediately with a dipping sauce of your choice. Enjoy!

Recipe FAQs

Serving Suggestions

Vegetable lumpia is traditionally served as a street food or snack with a garlic and vinegar dipping sauce for a tangy kick! They can also be served with additional dipping sauces like sweet chili sauce or peanut sauce, as desired.

Lumpiang gulay can also be served as a side dish with your favorite Filipino dishes like Filipino Coconut Milk Adobo, Vegan Filipino Pancit Bihon, or Vegan Filipino Chicken Afritada.

Storage and Make Ahead Instructions

Once fried, lumpia is best served immediately while fresh and crispy. If you’d like to make them in advance, keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry (this method is best if you are planning to fry the same day).

Lumpia can also be frozen if you’d like to prep them more than one day in advance. To freeze, transfer all of the folded (un-fried) lumpia to a baking sheet and place the baking sheet in the freezer to flash freeze. Once frozen, transfer the lumpia into an airtight container or bag and place in the freezer for up to 3 months.

More Filipino Recipes You May Enjoy

Filipino

Turon (Banana Lumpia)

Filipino

Banana Cue (Filipino Fried Caramelized Bananas)

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Appetizers and Sides

Dynamite Lumpia (Lumpiang Dinamita)

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Lumpiang Gulay Recipe (Filipino Vegetable Spring Roll)

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• Author: Sweet Simple Vegan
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  Total Time: 1 hour 30 minutes
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  Yield: About 25 Lumpia
• Diet: Vegan

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Description

These Fried Lumpiang Gulay are the best homemade Filipino vegetable lumpia! They’re made with a delicious vegetable and tofu filling then rolled in authentic lumpia wrappers and fried until golden and crispy. Dip in garlic and vinegar or sweet chili sauce and enjoy!

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Ingredients

• 1 medium yellow onion, diced
• 5 cloves garlic, minced
• 1 chayote, julienned
• 1 large carrot, julienned
• 1 small sweet potato, julienned
• 1 1/2 cups shredded cabbage
• 1 1/2 cups mung bean sprouts
• 1 package extra firm or super firm tofu, drained, pressed and cut into sticks
• 1/2 tablespoon soy sauce
• 1/2 teaspoon ground pepper
• Optional: 1/2 teaspoon sesame oil
• Lumpia or spring roll wrappers
• Cooking oil

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Instructions

1. Defrost your lumpia wrappers. If your lumpia wrappers are frozen, thaw them according to the package directions or the night before in the refrigerator.
2. Sauté the onion and garlic. ​In a large skillet, heat 2 tablespoons of oil. Once warm, add in the onions and garlic and cook until softened and fragrant, about 2 minutes.
3. Add the root vegetables. ​Into the same skillet, add the chayote, sweet potato, and carrot and cook until they just begin to soften, about 2 minutes.
4. Add the tofu and seasonings. ​Once the root vegetables begin to soften, add in the tofu, soy sauce, and ground black pepper. Stir gently to combine and cook for an additional 2 minutes.
5. Stir in the cabbage and bean sprouts. ​Gently stir in the cabbage and bean sprouts until well combined. Cook for 2 more minutes. Season with additional salt and black pepper to taste, as needed. remove from heat and drizzle with sesame oil, mix through.
6. Drain the excess moisture. ​Transfer the lumpiang gulay filling to a colander in the sink and drain the excess liquid. Allow the mixture to cool before wrapping.
7. Heat your frying oil. Fill a large, deep pot with 2-3 inches of frying oil and heat it to 350 degrees Fahrenheit. If you don’t have a thermometer, set the pot over medium-low heat to start. I like to start the heat on low and increase the heat as needed because if it becomes too hot, it will take a long time to cool down to the correct temperature.
8. Fill the lumpia. Carefully peel one lumpia wrapper off of the pile and place it on a clean work surface (in a square, not a diamond shape). Place 1 ½ tablespoons of filling toward the bottom edge of the wrapper and spread it out into a long line. If you have excess filling on your fingers, wipe it on the inside of the wrapper so it doesn’t get wasted.
9. Fold the rolls. Fold the edge closest to you over the filling and tightly tuck the bottom of the wrapper under the filling. Roll into a long cigar shape (similar to a vegetable egg roll). Dip your fingers into the small cup of water, wet the end of the wrapper, and roll shut making sure it sticks. As you work, place the lumpia seam side down on a baking sheet and repeat with the remaining filling.
10. Prep for frying. Line a large plate or platter with paper towels and set aside. This will be used to drain the oil once the vegan spring rolls are fried.
11. Test the oil. Test the oil with one spring roll and see if it is hot enough. It should take about 4-5 minutes to become golden brown. If it is a lot faster, the oil is too hot. If it is slower, the oil is not hot enough.
12. Fry the remaining lumpia. Once the hot oil reaches 350 degrees Fahrenheit, add about 5-8 lumpia to the oil (depending on the size of your pot) and fry the Lumpiang Shanghai for 4-5 minutes or until golden brown. Place the lumpia on the paper towel-lined plate to drain off the excess oil.
13. Serve fried lumpia immediately with a dipping sauce of your choice. Enjoy!

Notes

• If the spring roll wrapper does not stick with just water, you can opt to make a cornstarch glue instead. To make this, mix 2 tablespoons cornstarch with 1/3 cup water in a small saucepan, bring to a boil over low heat, and stir often until thickened into a glue-like consistency. Allow it to cook until it is easy to handle so that you do not burn your fingertips.
• The lumpia wrappers that we use are found in the frozen section of our local Asian market. Wonton wrappers will work BUT the lumpia will look bubbly on the outside.
• To make these gluten-free, you can opt to use rice paper instead of lumpia wrappers, just as you would in Vietnamese Spring Rolls. Refer to this YouTube video for tips on how to prevent them from splattering and to ensure that you have the best possible results when frying with rice paper.
• You can keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry (if you are preparing it the same day) or you can freeze it for future use. To freeze it, place all of the lumpia on a baking sheet and place that into the freezer until frozen. Once frozen, transfer the lumpia into an air-tight container or bag and place it back into the freezer until ready to use

• 
  
  
  
  
  
  Prep Time: 45 minutes
• 
  
  
  
  
  
  Cook Time: 45 minutes
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  Category: Appetizer
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  Method: Stovetop
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  Cuisine: Filipino

Keywords: spring roll, fried, vegetable, snack, side, merienda

The post Lumpiang Gulay (Filipino Vegetable Spring Roll)  appeared first on Sweet Simple Vegan.

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Join us by sharing stories, passions, recipes and more with our community. All contributions are welcome - just email us at [email protected]! Let's take charge of our health together and revolutionize the future of nutrition!

Frequently Asked Questions

Are plant-based diets eco-friendly?

The health and environmental benefits of plant-based diets is increasing. Because it causes less pollution than foods made from animal products, a plant-based diet can be more sustainably. Plant-based foods are also more sustainable than those made from animal products. They require less inputs to grow and produce their food. Animals that are raised commercially often need large amounts to water, land, as well as fossil fuel resources. Global warming has been linked to some environmental effects of livestock farming. Therefore, it is possible to reduce the carbon footprint of individuals by including more plant-based meals in one's weekly meal plan. This will help support more sustainable, healthier practices.

Can you get enough nutrition from a plant based diet?

Yes, it is possible to get enough protein from a plant-based food. The amino acids you need to build muscle, stay healthy, and maintain your health can be found in nuts, legumes and seeds as well as grains. Tofu and other soy products contain all the essential amino acids that your body can't make but must obtain from food. Also, vegetables such a spinach, broccoli and kale are rich in protein. They can be combined with legumes to provide the required amount of protein for adequate nutrition. Plant-based proteins are more satiating than animal proteins, and have lower levels of saturated fat. Additionally, adding omega-3 fatty acids in things like flaxseeds, chia seeds, walnuts, or hemp seeds can help balance other essential nutrients on a plant-based diet.

How can a Plant-Based Diet help boost your Health?

A plant-based diet can have several health benefits. Consuming more plant-based food and less animal products is linked to lower rates of chronic diseases like stroke, heart disease and diabetes. Plant-based diets contain vitamins, minerals, antioxidants, and other beneficial compounds that can help protect against inflammation and oxidative damage. Eating plenty of fruit, vegetables, beans, and legumes has been proven beneficial due to the presence of dietary fiber, which feeds gut bacteria and helps maintain digestive health. Plant-based meal options are often low in saturated oils, which can increase blood cholesterol. Furthermore, studies suggest that a plant-based diet can help reduce symptoms associated with common mental health conditions like depression and anxiety. You can promote long-term satiety by eating a mix of plant-based foods and healthy fats, such as avocados or nuts.

Is a Plant-Based Diet able to Lose Weight?

Yes, eating a plant based diet can help you lose weight. You can eat a variety of fruits, vegetables, legumes, nuts, seeds, whole grain, and other plant-based protein sources to provide enough volume without having to eat unhealthy fats or carbs. A well-rounded vegan meal plan is usually low in saturated fat and cholesterol-containing foods like red meat and processed snacks that tend to add weight instead of take it away. Research shows that eating a plant-based diet can help increase metabolism and decrease the risk of obesity. Eating healthy foods rich in fiber and avoiding starches, sugars, white bread, and pasta can further help weight loss and provide essential vitamins and minerals that the body needs to be healthy.

What amount of meat is acceptable on a plant-based diet.

On a plant-based diet, no meat is allowed. This lifestyle excludes all animal products such as meat, fish, or poultry. Fortunately, plenty of vegan substitutes can offer the same flavor and texture without animal products. For example, soy-based meats such as tofu, seitan (wheat gluten), tempeh (fermented soybeans), and mock duck made from mushrooms can mimic the taste of traditional meat dishes. Vegetarian burgers made from black beans and quinoa are very similar to beef burgers. Other tasty vegan alternatives include coconut bacon strips or eggplant bacon bits; tofu mayo; veggie hot dogs made with seasoned textured soy protein; and faux chicken strips from wheat gluten. These options can be a great option for people who are looking to move to a plantbased diet.

Can I eat eggs while following a plant-based lifestyle?

On a plant-based lifestyle, eggs are not permitted. This dietary lifestyle eliminates all animal products, including meat, fish, poultry, and eggs. However, several vegan substitutes for traditionally egg-centric dishes offer similar flavor and texture without relying on animal products. Tofu scrambles and omelets are great breakfast options that have the same appearance and texture as eggs. They also provide plant-based protein. Chickpea flour and mashed banana can be used to replace eggs in baked goods. Aquafaba, which is the liquid in chickpea cans, can also be used as an alternative to eggs when making meringues and other desserts. Flaxseed meal and chia seeds can be used to replace one large egg in non-vegan recipes without compromising taste.

Statistics

• A study found that livestock provides just 18 percent of calories consumed globally but takes up 83 percent of farmland. (forksoverknives.com)
• According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)

External Links

[TAG93]

• How common is vitamin B-12 deficiency?

[TAG95]

• Diabetes

[TAG97]

• PubMed: Long-term study of type 2 diabetes and the effects on beta-cell function - PubMed


• A 16-Week Randomized Clinical Study - PubMed - Plant-Based Dietary Insights Improve Beta-Cell Function and Insulin Resistance among Overweight Adults

[TAG100]

• The association between plant-based dietary patterns and risk of breast cancer: a case-control study


• The carbon potential cost of animal-sourced land food production

How To

How do you meal prep for a plant-based diet

Plant-based meal prepping prepares nutritious and balanced vegan meals ahead of time to make cooking streamlined and efficient. While it takes some planning and preparation, this can save you valuable time and encourage healthy eating habits. Preparing plant-based meals ahead of time makes it easier for you to keep to your diet. You can have the food ready to go when you're hungry. You also have more time to do other activities, such as exercise and relaxation, since you don't need to make everything from scratch every day.

Preparing plant-based meals is easy if you prioritize variety and emphasize whole foods such as fruits, vegetables, seeds, and legumes. For better nutrition, try using different colors each week - such as spinach, purple carrots, and brown rice for complex carbs. Each meal should contain a balance of fiber, protein, and some fats, depending on the person's needs.

Use a slow cooker, multi-cooker, or multi-cooker, to optimize your meal prep efficiency.

With a few simple steps, meal prepping for a plant-based diet can be an easy and enjoyable experience. Make a grocery shopping list with the recipes that you are going to be making. If possible, shop at local farmers' markets or health food stores for fresh produce and other quality ingredients. Next, it's important to set aside enough time to prep the food; this alternatives like these mean minimal effort with maximum savings! Proper storage equipment can also help food stay fresh until they are needed.

Plant-based meal prep allows you to eat well, no matter how busy your life may be. By taking the guesswork out of healthy eating, individuals will likely achieve their nutritional goals sooner rather than later.

Resources:

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