Starters & appetizers
Crispy vegetable lumpia with homemade dipping sauce
Crispy vegetable lumpia with a soy, honey and ginger flavour. Twelve rolls for four servings, with clear wrapping and frying instructions.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Filipino-inspired home cooking
Ingredients
Main ingredients
For the sauce
For frying
Method
Cut the vegetables
Wash and dry the vegetables. Thinly slice onion, peppers and cabbage; grate carrot and ginger. Keep the wrappers covered so they do not dry out.
Cook the filling
Heat the 15 g of olive oil. Stir-fry onion for 2 minutes, carrot and peppers for 4, then cabbage and sprouts for 3. Add ginger, pepper and 30 g soy sauce; cook 1 minute and evaporate liquid.
Cool and mix the dip
Spread out the filling and cool for 10–15 minutes. Mix the other 30 g soy sauce with honey, vinegar, minced garlic and 30 ml water. Reserve 10 ml water for sealing.
Wrap twelve rolls
Put 2 generous tablespoons of filling on a wrapper, keeping edges clear. Fold in the sides and roll snugly without tearing. Moisten the edge with water and press shut; make twelve.
Heat the oil
Pour the litre of oil into a high-sided pot, filling no more than halfway. Heat to 170–175°C using a thermometer. Rolls should be submerged or easy to turn.
Fry in batches
Fry 3–4 rolls at a time for 4–5 minutes, turning until golden. Restore 170–175°C between batches. Lift out with a slotted spoon and drain without stacking.
Serve with the dip
Drain for 2 minutes and serve three rolls per person with a quarter of the sauce. Dip as you eat to keep them crisp. Leftover frying oil is not served or eaten.
The step photos are illustrative.
Notes
Texture and technique
Use wheat frying wrappers, not rice paper; they do not need soaking. The filling must be cool with no pooled liquid. Do not overfill or cover freshly fried rolls.
Variations and allergens
Contains wheat and soy; wrappers may contain egg. Check labels. Syrup can replace honey for a variation, changing nutrition. The entire dipping sauce is included in the estimate.
Storage
Refrigerate leftovers within 2 hours in shallow containers. Keep for up to 3 days and reheat to 74°C/165°F.
Nutrition facts
3 rolls and 1/4 of the sauce
- Protein
- 9.6 g
- Carbohydrates
- 51.8 g
- Fat
- 14.1 g
Estimated per serving using the listed amounts. Brands and adjustments change the values. The estimate assumes 36 g frying oil absorbed across twelve rolls; actual absorption varies. The full litre is not counted.
Reference source: USDA FoodData Central; generic ingredient profiles
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These vegetable lumpia are a home adaptation using wheat wrappers made for fried spring rolls. Cook the filling first and cool it before wrapping so steam does not dampen the pastry. Thinly cut vegetables make compact rolls easier to shape without tearing the wrappers. Let the oil regain its temperature between batches for a crisp surface. Serve the dipping sauce separately and drain on a rack to keep the bottom from softening. The measured recipe makes twelve rolls, with three per serving.
Frequently asked questions
Can I use rice paper?
Not as a direct replacement; hydration and cooking differ. This method is intended for wheat wrappers made for frying.
Why do the rolls go soft?
Wet filling, cool oil or stacking hot rolls trap steam. Cool and drain the filling, check oil temperature and drain uncovered.
Can I change the vegetables?
Yes. Keep a similar amount, cut thinly and cook away excess liquid before wrapping.
