Lumpia is an extremely versatile dish originating in China. Although its roots began in China, it has became a staple dish in Filipino and Indonesian cuisine. 

The dish consists of a thin pastry-like wrapper known as a lumpia wrapper and can be filled with a variety of ingredients including different meats and vegetables. 

In Filipino culture, it is typically served during celebrations or big gatherings, but it can be eaten as a casual snack as well.

In the United States, lumpia is associated with the Filipino community and can be seen on restaurant menus all across the country due to its simple recipe and delicious taste. 

Today, I am going to make Lumpiang Gulay, which consists of a variety of vegetables like cabbage, carrots, potatos, green beans and more, although you can mix in whichever vegetables you prefer. 

This version of lumpia is not typically vegetarian, as pork or seafood can be added. However, I am going to show you the vegetarian recipe for lumpiang gulay. 

If you’d like to make this dish for yourself, follow the steps below! 


  1. Heat a large pan or wok over medium heat. Coat with oil and sauté onions and garlic until soft, about 1-2 minutes. Add in the remaining vegetables and cook until soft, mixing often to ensure the veggies don’t burn.
  2. Add a splash of water to help the vegetables cook down. Add oyster sauce and soy sauce. Season with salt and pepper to taste. Mix well and let cook for another 2-3 minutes.
  3. Turn off the heat, and set aside the filling in a bowl to cool down.
  4. Get your wrappers ready, ensuring that they are at room temperature, so that they are easily moldeable.
  5. Prepare a small bowl of room temperature water to help seal the wrappers.
  6. Add about 2 tbsp of filling to the bottom of the wrapper, and roll up until you reach the top. Add a small amount of water to seal the edge of the wrapper.
  7. Repeat this process with the remaining wrappers.
  8. Heat a deep frying pan over high heat with enough oil to shallow fry the spring rolls.
  9. Once the oil is ready, fry the rolls in batches, flipping halfway once golden brown.
  10. Remove and drain any excess oil. Let cool, and enjoy! (Tip: you can serve with a soy sauce and rice vinegar mixture, sweet chili sauce or any sauce to your liking!)


  • 2 cups cabbage, shredded
  • 1 cup carrot, julienned
  • 1 medium potato, julienned
  • 1 cup green beans, julienned
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • Flour spring rolls/ lumpia wrappers

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