Veggie lumpia

Here’s a savory veggie option, finally! These rolls are simple yet so delicious, and feel slightly healthier since they’re packed with cabbage, green beans, carrots and onion. My family raved about them.

Top tips from me:
1) If you don’t already know how to julienne cut carrots, French style slice beans. or shred green cabbage, I recommend finding an article or YouTube video to look at as you go so that your veggies are thin and evenly mixed in the filling.
2) Don’t overcook your veggies! Only soften them. And cooling the filling is important, since a hot filling would break up the pastry.
3) Same tip with the roll pastries: thaw them overnight in the fridge and don’t let them dry out in the sun or on the counter. Maria also says to make sure they’re covered by plastic to avoid the pastries drying out.
4) This time, however, Maria recommends using the whole pastry since the veggies are a harder filling and it more completely covers them. This did make for a bit of an easier rolling experience. 
5) These did absorb a bit more oil. The frying experience is similar to the pork, though they did brown more nicely due to there being no pork fat. You can use a paper towel to drain that excess oil, however, Maria suggests a rack instead since the rolls can reabsorb oil from the paper towels. 
6) Not a tip, but just saying that these went really well with Maria’s garlic chili vinegar, and did reheat nicely in the oven later that night.

Since it took me a bit to properly cut my vegetables, but then I was much better at rolling after trying the pork lumpia, this recipe also took me about an hour. It only made about 10 rolls.

2 tbsp vegetable oil — 1 cup julienne cut carrots, about 3 carrots — 1 cup shredded green cabbage — 1 cup sliced string green beans, French style — 1/4 cup chopped white onions — 1/2 tbsp minced garlic — salt and pepper to taste — ‘TYJ’ Brand Spring Roll Pastry — 2 cups vegetable oil for frying — 1 egg for sealing — Dine with Claudine’s garlic chili vinegar or Mae Ploy Sweet Garlic Chili Sauce for dipping


– Sauté all your julienned vegetables separately in a medium-high heat pan for about 5 minutes until slightly softened.

– Sauté your chopped onion and garlic until translucent, about 3 minutes.

– Mix all vegetables together and season with salt and pepper.

– Cool down your vegetable mixture before starting to roll for about 20-30 minutes.

– Place your wrapper on a surface with the tip pointing up, creating a diamond shap. Using 2 tablespoons of filling, put your vegetables on the bottom side of the wrapper and shape into a log, about 2 inches away from the bottom tip.

– Fold the bottom side over the filling and then the left side, and overlap the right. Start rolling away from you until you create an envelope. Dab egg wash on the tip and seal the roll.

– Heat up the oil until it’s 350 F using a heavy bottom pan. 

– Fry the lumpia for 4-5 minutes on each side until golden brown all the way through.

– Set lumpia on a wire rack over a pan to drain excess oil. 

– Dip in sauce of choice and enjoy!

Did you make this recipe and love it? Have any suggestions? Leave a comment!

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