• 1 Tablespoon Vegetable Oil
  • 1 cup Shrimps (remove the shells)
  • 1/2 Cup cubed Carrots
  • 1/2 Cup thin sliced green beans
  • 1/2 Cup thinly sliced green Cabbage
  • 1/2 Cup cubed sweet Potato
  • 1/2 Cup chopped Onion
  • 2 Cloves Garlic, crushed
  • 1 Tsp Soy Sauce
  • Salt and Pepper to taste
  • 30 Lumpia Wrappers
  • 2 Cups Vegetable Oil for frying
  • Dipping Sauce:
  • 1/2 Cup Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp minced Garlic
  • 1 Red Chili (optional)

The Filipino way of making vegetable spring roll, shrimp and tofu can be added instead of ground meat. served as a side dish or as an appetizer.

Cooking Directions:

  1. In a wok or large skillet over high heat, add 1 tablespoon vegetable oil. Cook shirmp, Remove shrimp and set aside. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked shrimp, carrots, sweet potato, carrots and cabbage. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Wrap about 3 tablespoons vegetables in lumpia wrapper, keep the roll tight as you assemble.
  3. Heat oil over medium heat and place 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Place on paper towels or colander to drain excess oil.
  4. To make the dipping sauce, mix all the in a bowl.

Cooking Tips :

  • Use egg to seal the wrappers.
  • You can cook a whole bunch and freeze.
  • To re-heat a fried lumpia (place in  toaster oven) for 10 – 15 minutes or until the wrapper is crispy.
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