Vegetable Lumpia (Spring Rolls)

My kids are not a fan of vegetables. It takes endless negotiation for a spoonful of rice with veggies be eaten. If its already in their mouth, a glass of water is needed for the veggies to be fully consumed. Unless you tell them to chew and swallow, those veggies will stay in their mouth.


The husband is creative enough to make vegetable dishes that is appealing for our kids and Vegetable Lumpia is in his lists. He taught me this dish that apparently, the kids likes it. Though, there still these “segregation” thingy of the fillings especially on spring beans, but still its a hit.


In this side of the world, everyone is familiar with Spring Rolls (locally known as Lumpia), which is always available in every dim sum house or restaurants.


Spring roll filling’s common ingredient is the marinated and seasoned ground lean pork with mushrooms, carrots and cabbage. Because of its flavor, its no wonder this is everyone’s favorite, Hearing the crunch as you bite and savoring the flavorful filling…Aahh! I feel hungry already.


There’s no meat for  this recipe, thus good for vegetarians.



  • 3 cloves garlic, minced
  • 1 whole onion, minced
  • 1 pc carrot, julienned
  • 1 pc sayote, julienned
  • a handful of spring beans, julienned
  • a handful of bean sprouts, cleaned
  • 1 cup cabbage, thinly sliced (shredded)
  • 2 strands green onions, chopped
  • olive oil
  • soy sauce
  • salt
  • pepper
  • cheese, cut in strips
  • lumpia (spring roll) wrapper
  • cooking oil for frying (I used Jolly Heart Mate Canola Oil)


  1. Heat a pan and put enough olive oil for sautéing
  2. Saute the garlic and onions.
  3. Add the sayote, carrots and soy sauce. Cook for ~5 minutes or until soften.
  4. Put in the bean sprouts and spring beans. Mix well and cook for ~2 minutes.
  5. Put in the cabbage and green onions. Let it cook for a minute.
  6. Turn off the heat and then transfer the vegetables to a plate. If you want, you may drain the liquid and let it cool down.
  7. Lay a piece of spring roll wrapper in a clean flat surface (I used a plate). Scoop about a tablespoon of the vegetable mixture.
  8. Wrap the mixture. Though there are a variety of folding methods, so just make sure to seal it with water.
  9. Meanwhile, heat the cooking oil in a deep pan.
  10. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached.
  11. Fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
  12. Remove the fried spring rolls and place in a plate lined with paper towel.
  13. Serve and share.



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