Welcome to my recipe for Vegetarian Lumpia from the Philippines! This dish, also known as lumpiang gulay or vegetable spring rolls, is a popular and delicious appetizer in Filipino cuisine. It’s a fantastic way to incorporate fresh vegetables into your meals while satisfying your cravings for something crunchy and savory.
As a vegan chef, I’m always on the lookout for plant-based dishes that are full of flavor and texture so that everyone can enjoy them. This recipe is not only tasty and healthy, but it’s also vegan-friendly! I may be biased, but I believe that Filipino cuisine has some of the best vegetarian options out there, and this dish is no exception.
If you’ve never tried lumpia before, you’re in for a treat. The vegetable filling is packed with nutrients and will leave you feeling satisfied. The filling is wrapped in crispy lumpia skins and deep-fried until golden brown. It’s best served hot with plum sauce for dipping. Whether you’re a fan of Filipino cuisine or are just looking to try something new, this recipe is sure to impress! So let’s get started on making this delicious and colorful appetizer.
Why You’ll Love This Recipe
Are you a fan of crunchy, savory appetizers? Then, you are going to love this Filipino-style vegetarian lumpia recipe! Made with fresh vegetables and seasonings, this version of spring rolls will be a sure hit at any party.
But why should you choose this recipe over others? Well, firstly, it’s a vegan-friendly take on a classic Filipino dish – the famous lumpiang shanghai. So whether you follow a plant-based diet or looking for something different and flavorful, these vegetable lumpias have got your covered.
Secondly, this recipe uses a variety of finely chopped veggies – onions, shallots, leeks, carrots, green beans, and bean sprouts to create an exciting texture with every bite. Besides being healthy and nutritious, these fresh vegetable rolls are satisfying enough to please any taste buds out there!
Thirdly, the process is easy and straightforward – mix the filling ingredients together and wrap them up in lumpia skins or spring roll wrappers. Deep-fry them in hot oil until golden crispy brown and serve with lumpiang prito sauce or even plum sauce to dip.
Finally, these vegan lumpias will be perfect as an appetizer or snack for any gathering. Serve them with some ice-cold beverages or pair with some steamed rice or noodles for a light yet satisfying meal. Your guests will surely rave about these lumpia filipino spring rolls!
So what are you waiting for? Try out our lumpiang gulay vegetable recipes and experience the unique texture and flavor of this Filipino delicacy today!
Before starting with the recipe, it’s important to gather all of the ingredients needed in advance. For this Filipino Vegetable Lumpia Recipe, we will be using a combination of fresh vegetables that will undoubtedly satisfy both vegans and meat-eaters alike. Here are the ingredients that you will need:
- Lumpia skins (or spring roll wrappers)
- Vegetable oil
- Shallots (finely chopped, 1/2 cup)
- Leeks (finely chopped, 1/2 cup)
- Green beans (finely chopped, 1/2 cup)
- Carrots (julienned/shredded, 1 cup)
- Bean sprouts (1/2 cup)
- Salt to taste
Don’t worry if you don’t have all of these ingredients on hand, as there are also variations and substitutions available that we’ll discuss later on. But for now, these fresh and vibrant vegetables make for a perfect filling in our dark green vegetable lumpia!
The Recipe How-To
Now that you have all the ingredients ready, it is time to start making your delicious vegetable lumpia!
Prep the Filling
Start by heating 2 tablespoons of vegetable oil in a large pan over medium-high heat.
Add 4 cloves of finely chopped garlic and cook for about 30 seconds, stirring constantly to avoid burning.
Next, add the chopped onions, leeks, and shallots and sauté until they turn translucent.
Add the shredded carrots, green beans, bean sprouts, and shredded cabbage to the pan. Stir well to combine all the ingredients.
Season with 1 tsp of salt and cook for another 5-7 minutes until the vegetables are tender but not overcooked.
Finally, add 1 cup of diced tofu or cooked noodles if you prefer a heartier filling.
Assemble the Lumpia
Place a lumpia wrapper on a flat surface with one corner facing you.
Add about 2 tbsp of the vegetable filling on the wrapper, spreading it lengthwise about ¾ of the way up from the bottom corner leaving 1 inch space at both ends.
Take hold of the bottom corner and fold it up over the filling.
Fold in both sides towards the center and then roll upwards tightly while tightly tucking in any loose edges until you reach the top corner.
Dab some water onto the remaining top corner to seal it tightly in place.
Repeat with remaining wrappers and filling until everything has been used up.
Fry and Serve
In a pan or full sized fryer, heat at least 2 inches of vegetable oil on medium high heat until hot but not smoking hot (around 350-360°F).
Deep fry lumpia in batches for around 3-4 minutes, turning occasionally or until golden brown on all sides which gives them that satisfying crunch when you bite into them.
Remove with tongs or slotted spoon, drain excess oil by resting them over paper towels or wire rack before serving
Serve those mouth-watering vegetable lumpia with a side plum sauce or your favorite dipping sauce on hand!
Substitutions and Variations
Are you looking for ways to personalize this recipe? Don’t be afraid to experiment and substitute ingredients for a unique twist on traditional Filipino vegetable lumpia!
One substitution option is swapping out the vegetables in the filling. While the original recipe uses carrots, green beans, shallots, onions, and leeks, you can use any fresh vegetables that you prefer. Some great options include shredded cabbage, thinly sliced bell peppers, and chopped water chestnuts.
Additionally, if you are looking to make these vegan-friendly or vegetarian-friendly, you can replace the meat with tofu or tempeh. This will provide the dish with a protein boost and maintain its texture.
Another variation to consider is to use different sauces to serve with your lumpia. For example, instead of plum sauce, try dipping it in a soy sauce-vinegar mixture or a spicy peanut sauce.
Finally, if you are looking for an alternative wrapping option for your vegetable filling, consider using Vietnamese spring roll wrappers or egg roll wrappers for a more substantial wrap.
Remember, the possibilities are endless when it comes to this recipe. Don’t be afraid to get creative and create your own version of Filipino vegetable lumpia!
Serving and Pairing
Now that you have your delicious vegetable lumpia ready, it’s time to figure out how to serve and pair it. The dish is usually served as an appetizer or as part of a larger meal. Its crispiness, combined with the fresh flavors of the vegetables, make it a very versatile dish that can be paired with different sauces and sides.
One of the best options for a dipping sauce is plum sauce, which is sweet in flavor and pairs beautifully with the savory and crisp taste of the lumpia. Alternatively, a soy sauce-based dip can also be used, enlivened by finely chopped garlic and shallots or onions.
To make this dish into a filling meal on its own, vegetable lumpia can be served alongside steamed rice or noodles such as udon or soba. It can also be paired with other Filipino dishes like Pancit Bihon, a Filipino stir-fried noodle dish loaded with meat and veggies, for a full Filipino feast.
If you are looking for lighter sides that will complement the lumpia’s flavor while balancing out the deep-fried oils, consider adding green beans or bean sprouts. These fresh vegetable options add crunch and maximize health benefits. Lastly, don’t forget about other yummy variations like Lumpiang Sariwa (Fresh Lumpia) or Lumpiang Togue (Beansprout Lumpia) to surprise your taste buds!
With so many pairing options available, this vegan-friendly dish is not only suitable for sharing at potlucks but also perfect for quick family dinners!
Make-Ahead, Storing and Reheating
One of the best parts of this vegetarian lumpia recipe is that it can be made ahead and stored for later. If you plan on entertaining, making these ahead of time will give you more time to focus on other elements of your meal.
To make these ahead of time, simply follow the recipe instructions and freeze the uncooked lumpia before deep frying. Layer them in an airtight container with parchment paper between layers. These can be frozen for up to 2 months.
When it’s time to cook, thaw them out in the fridge overnight and then fry them up as usual. This ensures that you have fresh, crispy rolls without any loss of flavor or texture.
If you have leftovers, these can also be stored in the fridge for up to 3 days. To reheat them, simply pop them in the oven at 350°F for about 15 minutes or until heated through. You can also reheat them in the microwave, but they will not retain their crispiness as well as they would in the oven.
When serving leftovers, it’s important to make sure that they are heated back up to the proper temperature for food safety reasons. Don’t let them sit at room temperature for longer than two hours before reheating as this could cause bacteria to grow and make your guests sick.
Remember, making this Filipino-style vegetable lumpia ahead of time saves you time and energy when preparing your meal and opens many opportunities for quick and easy reheating. Halving leftovers is also an easy way to work towards a future meal!
Tips for Perfect Results
Cooking up a perfect batch of Vegetarian Lumpia is simpler than you might think. With the right ingredients and execution, these tasty Filipino morsels are sure to be a crowd-pleaser. Here are some tips and tricks to keep in mind as you prepare your vegetarian lumpia.
First and foremost, it’s important to ensure that the vegetables you use for the filling are fresh and not overcooked or undercooked. When choosing vegetables, make sure they are at the peak of their ripeness and firm to the touch. Overcooked vegetables will result in a soggy mess that does not hold together well and is unappetizing.
Another important tip is to make sure that your lumpia skins are properly thawed prior to assembly. If they are still frozen, they will crack and break apart as you try to roll them, which can be frustrating and result in wasted ingredients.
It’s also important to remember not to overstuff the lumpia skins with too much filling. While it may be tempting to add extra filling to make them more flavorful, too much stuffing will cause the rolls to fall apart when frying.
When it comes to frying, ensure that the oil is heated to a high temperature before cooking. This allows for quick cooking and guarantees a crispy exterior while keeping the interior warm.
Lastly, don’t forget about presentation. Serve your Vegetarian Lumpia with a side of plum sauce for dipping or alongside other favorite Filipino dishes like pancit or adobo. Top it off with fresh herbs like cilantro or parsley for added flavor and color.
By following these tips, you’ll be able to cook up a perfect batch of vegetarian Lumpia every time, impressing even the most discerning guests with your culinary prowess!
As with any recipe, there may be questions that come up during the preparation process of Filipino vegetarian lumpia. In this section, we’ve compiled answers to some frequently asked questions to help ensure your lumpia-making experience is a success. So let’s dive in!
What are the ingredients of Lumpiang gulay?
Lumpiang gulay consists of a mixture of various vegetables such as carrots, sweet potato, onions, garlic, shallots, cabbage or lettuce, potatoes, jicama, green beans, chayote, and mung bean sprouts. A small quantity of ground meat, meat strips, or shrimp is also added to the mixture.
What is Filipino lumpia wrapper made of?
Lumpia is a delightful Filipino-inspired snack that resembles a spring roll. The thin and sturdy wrapper that encases the filling is made with flour, cornstarch, and water.
How do you keep vegetable lumpia crispy?
Maintaining the crispy texture of lumpia can be a challenge, especially if you are not serving it immediately after frying. However, I have a useful tip on how to re-crisp the lumpia using a toaster oven. This is a great solution for those who have leftovers and want to enjoy lumpia as if it was just freshly cooked.
What is the difference between lumpia and lumpia Shanghai?
Lumpiang Shanghai is a popular type of Filipino lumpia that is known for its smaller and thinner appearance compared to other lumpia varieties. It is considered a staple in Filipino cuisine.
In conclusion, this Vegetarian Lumpia from the Philippines Recipe is the perfect dish for anyone who is looking for a delicious and healthy meal. With its combination of fresh vegetables and flavorful seasonings wrapped in crispy lumpia skins, it is sure to satisfy even the most discerning palate. Whether you are vegan, vegetarian or simply searching for a new way to enjoy spring rolls, this recipe is not one to pass up.
By following my detailed instructions and tips, you’ll be able to create an authentic Filipino dish that will impress your family and friends. So what are you waiting for? Get cooking today and experience the taste of this traditional delicacy straight from the Philippines!
With its flexibility when it comes to ingredients and its compatibility with various dietary preferences, Vegetarian Lumpia truly deserves a spot in your menu rotation. Don’t hesitate to try out different fillings and sauces as you explore more about this dish on your own. Let this recipe be a reminder that there’s a whole world of culinary exploration waiting for us to discover.
So go ahead – whip up a batch of these lumpia spring rolls, serve them alongside your favorite plum sauce or shanghai lumpia sauce as recommended in the article, and share them with those around you! You’re well on your way to becoming a master chef of Filipino cuisine!
Vegetarian Lumpia from the Philippines Recipe
- 1 package lumpia skins, from an asian specialty store
- 10 carrots, chopped small
- 4 leeks, well cleaned,and chopped small
- 6 shallots or 2 onions, chopped small
- sesame oil, dark (or regular oil, but sesame is better)
- salt (try 1 tsp)
- Chinese duck sauce or plum sauce (for dipping)
- Saute chopped carrots, leeks, shallots and salt in sesame oil til the carrots are tender and soft.
- Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares).
- Moisten a lumpia skin in water and roll the vegetable mixture into the skin.
- Repeat with the remaining skins.
- Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary.
- Serve hot with plum or duck sauce.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.