Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

  • Servings: 50 pieces
  • Difficulty: easy
  • Print

Vegetarian lumpia with sauces lr-7126

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one green onion.  Most often folks will think to make a soup or a salad, well, spring rolls or “lumpia”, a Filipino term, is another great way to use up all of those little bits of everything to make something crazy delicious.



Spring rolls (lumpia)

  • 50 lumpia wrappers (2 packs of 25 wrappers; see Note below)
  • 1 cup red cabbage, thinly sliced
    • Can also use green cabbage, bok choy, kina savoy, kale, collard greens
  • 1/2 cup scallions, sliced
  • 1/2 cup ripe red poblano peppers strips (julienne – approximately 1/8 inch by 1/8 inch by 2 inch sticks)
    • Can also use bell peppers, sweet peppers, Italian or Cubanelle peppers.
    • If you like it really spicy add jalapeno peppers
  • 2 cups sunflower shoots
  • 1/2 cup carrot julienned
  • 1/2 cup green beans, sliced
  • 1/2 cup culantro (top left in herbs photo below)
  • 1/2 cup cilantro (top right)
  • 1/2 cup mint (bottom right)
  • 1/2 cup Thai basil (bottom left)
  • 1/4 cup ginger minced (optional, bottom center)
  • 6 cloves garlic minced (optional, bottom center)
  • 1 tsp corn starch (to be used in rolling the lumpia wrappers)
  • 1/2 cup of water  (to be used in rolling the lumpia wrappers)
  • Sweet and sour dipping sauce
    • 1 cup sweet pepper glaze
    • 1/4 cup organic rice vinegar
    • 1/2 tsp kosher salt
    • 1 tsp corn starch
  • Note:  You can usually find spring roll or lumpia wrappers in the frozen section of most Asian grocery stores.  They come 25 to a package.  Make 25 to have for dinner and freeze the other 25 for later.  The finished lumpia freeze really well and can go directly into the fryer frozen.



Note:  45 minutes total (15 min to cut veggies; 30 to roll lumpia (each one will take less time than the previous as you get better at it)).  Plus at least 4 hours or overnight for the veggies (see below for explanation)

Lumpia wrappers

  • The wrappers will come frozen from the Asian grocery store so place these in the fridge to thaw overnight.


Veggie Filling:

  • Wash the red cabbage, remove any discolored leaves, thinly slice; place in a medium to large bowl.
  • Wash the scallions, remove any discolored leaves, cut off the root end, thinly slice; add to bowl.
  • Wash the red/green poblano peppers, julienne; add to bowl.
  • Wash the sunflower sprouts really well, remove any discolored leaves or roots; add to bowl.
  • Wash and peel the carrot, julienne; add to bowl.
  • Wash the green beans, remove any discolored parts, cut off both ends, slice on the diagonal; add to bowl.
  • Add a couple of sprinkles of kosher salt, mix well, cover with plastic wrap, place in the fridge for at least 4 hours or overnight.
    • This step will remove excess moisture from the veggies and soften them a bit.  Not doing this step may result in a lot of punctured lumpia wrappers.



  • Prep the herbs after you have allowed the veggies to soften a bit in the fridge (see step above) and when you’re ready to begin rolling the lumpia.
  • Wash the herbs really well, drain, wash again, drain, pick the leaves off of the stems, give them a rough chop; add to the bowl of softened veggies, mix well.
  • Your filling is now ready!


Rolling the lumpia:

  • In a small bowl add 1 tsp of corn starch to 1/2 cup of cold water, mix well.
  • Refer to photos below starting with top left then going clockwise.
  • Remove the lumpia wrappers from its package, lay on a cutting board and cover with a damp paper towel.
  • Remove one wrapper and place it on the cutting board with one of the corners close to you.
  • Place one tablespoon of the filling just below the center of the wrapper.
  • Fold the bottom corner of the wrapper over the filling and lightly press toward you.
  • Roll twice.
  • Fold the one side over the partially rolled lumpia.
  • Fold the other side in the same manner.
  • Using a small basting brush, spoon, or your thumb, dip it into the cornstarch water mix and lightly wet the unfolded portion.
  • Complete rolling the lumpia.
    • The corn starch water mixture will act as a “glue” to keep the wrapper from separating.
  • Place on a baking sheet.
  • Repeat until the baking sheet is full.
  • Place in the freezer for at least 30 minutes.
  • Remove the partially frozen lumpia and place in a sealable plastic bag; place the bag in the freezer until ready to use.


  • Add enough vegetable into a frying pan to about 1 inch deep.
  • Heat on medium-high to 350F.  Your oil is ready to use.
  • Carefully and slowly add one lumpia at a time to the hot oil.
  • Fry on one side for 1 to 2 minutes then the other for another minute or two; the rule of thumb is “Golden Brown and Delicious”.
  • Place the cooked lumpia on a tray lined with paper towels to wick away excess oil.
  • Serve immediately with a cup of hot green tea, and sweet and sour pepper, sambal oelek, and ponzu sauces!


(Title of Post)

This is recent work done for Worden Farm’s new blog,  Reposted with permission from http://www.wordenfarmtotable.


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