Lumpiang Gulay (Fresh Vegetable Spring Rolls)
Lumpiang Gulay is the Filipino vegetable spring roll — a mix of cabbage, carrots, and bean sprouts sauteed until just tender, then rolled tight in a thin wrapper and fried to a golden crisp. It’s a merienda favorite that’s endlessly adaptable, easy to make ahead, and always a hit dipped in sweet chili sauce or spiced vinegar.
Watch It Made
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Instructions
- Heat a little oil in a wok and saute garlic and onion until fragrant. Add ground pork or shrimp if using, and cook until browned.
- Add carrots and green beans; stir-fry for 3-4 minutes until slightly softened.
- Add cabbage, bean sprouts, and jicama. Season with soy sauce and pepper, and cook for 2-3 minutes until vegetables are just wilted but still crisp. Remove from heat, drain off excess liquid, and let the filling cool completely.
- Place 2-3 tbsp of filling near the edge of a lumpia wrapper. Fold in the sides, roll tightly, and seal the edge with a dab of egg white.
- Heat oil to 350°F (175°C) and fry the rolls in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes.
- Drain on paper towels and serve hot with sweet chili sauce or spiced vinegar.
Cook's Tip
Squeeze out as much liquid as possible from the sauteed vegetable filling before rolling; soggy filling is the number one reason lumpia turn soft or burst while frying instead of staying crisp.