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Filipino Vegetable Spring Roll

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins
Servings 30
Best Season Suitable throughout the year
Description

Lumpiang Gulay, or Filipino vegetable spring rolls, are a beloved staple of Filipino cuisine, filled with a medley of fresh vegetables like carrots, cabbage, and green beans. Known for their golden, crispy wrapper and savory filling, these rolls are both simple and flavorful, making them a favorite for family meals and celebrations alike.

Perfect as an appetizer, side dish, or even a main course, Lumpiang Gulay embodies the versatility and warmth of Filipino food. Pair it with a tangy vinegar-based dipping sauce (suka) to complement its richness with a hint of acidity, creating a balance of flavors that’s hard to resist.

Whether shared at a casual dinner or a festive gathering, Lumpiang Gulay brings people together, offering a taste of Filipino hospitality in every bite. It’s a dish that’s not just delicious, but also steeped in tradition and the joy of togetherness.

Ingredients
  • 1 large cabbage, julienned
  • 1 large yam, julienned
  • 1 large carrot, julienned
  • 1/2 pound bean sprouts (optional)
  • 2 cups green beans, chopped
  • 1 medium onion, chopped
  • 8 cloves garlic, chopped
  • 1 package firm tofu, diced
  • 1/2 pound ground pork
  • Salt and pepper, to taste
  • 3 tablespoons canola oil
  • Oil, for frying
    • Suka Dipping Sauce:
  • 1 cup white vinegar
  • 4 cloves garlic, minced
  • 1 to 1 2 bird's eye chili peppers, chopped (optional)
  • 1 teaspoon sugar (optional, to balance the acidity)
  • Salt and fresh ground pepper, to taste
Instructions
    Prepare the Filling:
  1. Heat 3 tablespoons of oil in a pan over medium heat.
  2. Sauté the garlic and onions until the onions become translucent.
    3. Cook the Pork:
  3. Add the ground pork to the pan and sauté for about 10 minutes, or until fully cooked. Season with salt and pepper.
    4. Add Vegetables and Tofu:
  4. Stir in the julienned cabbage, yam, carrot, green beans, bean sprouts (if using), and diced tofu.
  5. Season with salt and pepper to taste. Cook for another 10 minutes, until the vegetables are tender but still slightly crisp.
    6. Cool the Mixture:
  6. Drain the cooked vegetable mixture and let it cool completely. For best results, refrigerate the filling overnight to make wrapping easier.
    7. Wrap the Lumpia:
  7. Once the filling is cool, place about 2 tablespoons of filling onto each spring roll wrapper. Position the wrapper in a diamond shape, with one corner pointing toward you.
  8. Place the filling near the corner closest to you, then roll the wrapper over the filling. Fold in the left and right sides and continue rolling tightly. Wet the edges with water to seal.
    9. Fry the Lumpia:
  9. Heat oil to 350°F (175°C) in a deep pan or fryer.
  10. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
    11. Make the Suka Dipping Sauce:
  11. In a small bowl, combine the white vinegar, minced garlic, and chopped chili peppers (if using). Stir in the sugar until it dissolves.
  12. Season with salt and freshly ground black pepper to taste. Let the sauce sit for at least 30 minutes to allow the flavors to meld.
    13. Serve:
  13. Serve the lumpia hot with the tangy suka dipping sauce on the side.
Maricel's Tips
  • In Filipino cuisine, vinegar, known as "suka" in Tagalog, is a staple ingredient in many dipping sauces. Suka adds a tangy, acidic flavor that perfectly balances the richness of fried foods like lumpia or ukoy. The acidity of vinegar cuts through the oiliness, enhancing the overall taste and making each bite more refreshing. To enjoy dishes with suka, simply dip your lumpia or ukoy into the vinegar sauce before each bite. The combination of crispy, savory flavors with the tangy, sharp notes of suka creates a delightful contrast that elevates the dish to a whole new level.
  • Frozen lumpia should go  into the frying pan without thawing. Start with medium heat to make sure the filling will be cooked and not burn the wrapper. 
  • You can pre-roll spring rolls and freeze them can stay in the freezer for 3 months
  • Make sure you drain mixture after cooking the filling and at room temp before wrapping, if not, the wrapper will be wet and would be soggy and not fit to fry
Read it online: https://maricelskitchen.com/recipe/filipino-vegetable-spring-roll/