Filipino Fresh Vegetable Lumpia

white rectangle serving platter with stack of fried lumpia rolls & dipping sauce

5 from 3 votes

If you're looking for an easy and tasty appetizer or snack, you should try making fresh vegetable lumpia. Lumpia is a Filipino dish that consists of wraps filled with vegetables and meat. This recipe for Fresh Vegetable Lumpia is meatless, and easy to make.

You can use any combination of vegetables that you like, but some favorites include carrots, cabbage, mushrooms, and bamboo shoots. We use broccoli slaw as a time saver.

The rolls are then fried until golden brown, and served with a dipping sauce. They're quick and easy to make, and everyone will love them!

Prep Time35

Cook Time25

Total Time1

Course: Appetizer

Cuisine: Asian, Filipino

Servings: lumpia

Calories: 109kcal

Author: Kelly Bloom

Equipment

1 Presto Electric Skillet

Ingredients

½ cup vegetable oil for shallow pan frying lumpia rolls
2 tablespoon vegetable oil for sauteing vegetable filling
4 cups broccoli slaw (one bag in produce department)
½ cup onion chopped
½ cup green scallions chopped
1 teaspoon fresh ginger grated
2 cloves garlic minced
¼ package Mama Instant Rice Vermicelli Noodles (1 of the 4 rice cakes, soak in hot water)
1 tablespoon soy sauce
½ teaspoon ground black pepper
1 teaspoon salt
30 Lumpia wrappers

US Customary - Metric

Instructions

Soak the cake of rice noodles in hot water. You can microwave the dry noodles in water for 30 seconds. Cut the softened noodles with clean scissors into approximately ½" to 1" lengths.
¼ package Mama Instant Rice Vermicelli Noodles
Heat a large skillet with the 2 tablespoons of vegetable oil. Add the broccoli slaw, onion, scallions, garlic, ginger, salt, and pepper.
2 tablespoon vegetable oil, 4 cups broccoli slaw, ½ cup onion, ½ cup green scallions, 1 teaspoon fresh ginger, 2 cloves garlic, ½ teaspoon ground black pepper, 1 teaspoon salt
Strain off water from the noodles and add noodles to the skillet with cooking vegetables. Add soy sauce. Stir well and cook for about 3-5 minutes. Remove mixture from heat and transfer to a bowl to cool.
1 tablespoon soy sauce
Lay out a lumpia wrapper on a flat board. Have a small bowl of water nearby for sealing the wrapper. Place two rounded teaspoons of vegetable mixture on the lumpia wrapper. Center placement, but about 2" from bottom edge of wrapper.
30 Lumpia wrappers
Lift the bottom edge of the lumpia wrapper up and over the vegetable filling, rolling twice as you do so.
Dip your fingers in the water and dampen the left and right sides of the lumpia wrapper. Take the left side of the wrapper and pull toward the center, sealing the damp wrapper against the roll. Repeat with the right side of the wrapper.
Use fingers dipped in the water, dampen the remaining exposed upper portion of the wrapper. Now gently roll with just enough tightness to create a little tension. roll the wrapper up like a mini cigar. Use water to dampen any loose edges so they all lay smoothly.
Repeat until all 30 lumpia wrappers are filled. Let sit for a few minutes so all sealing water is absorbed.
While lumpia rolls are sitting, heat a few tablespoons of the remaining oil in a large skillet or electric skillet. Lay out lumpia in the hot oil, shallow frying and turning until golden brown on all sides, adding more of the remaining oil as needed. Work in small batches. Remove fried lumpia and lay on a paper towel to absorb any excess oil.
½ cup vegetable oil
Serve immediately with your favorite dipping sauce.

Notes

The Mama Instant Rice Vermicelli Noodles is packaged with 4 separate cakes. It is so much easier to use than breaking off part of a full brick of noodles.
The Mei Fun rice noodle ensures your vegetable mixture does not make wet or soggy vegetable lumpia, as the noodles absorb any liquids.
Don't overfill your lumpia rolls, as that will tear the wrapper. You really only use 2 rounded teaspoons of filling. Lumpia rolls are about 4-6" long and about ¾" in diameter. They are smaller than spring rolls.

Nutrition