Vegetable Lumpia Recipe

Prepare vegetables

Julienne the carrot and green beans, thinly shred the cabbage, slice the onion, mince the garlic and slice the scallions. Rinse and drain bean sprouts thoroughly to remove excess water.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the minced garlic and sliced onion to the hot oil and sauté 30–45 seconds until fragrant and softened but not browned.

Add the julienned carrot and green beans. Stir-fry 1–2 minutes until they begin to soften.

Add the shredded cabbage and toss 1 minute until it begins to wilt.

Add the bean sprouts and sliced scallions. Stir-fry another 30–60 seconds just to warm through; the mixture should remain slightly crisp and not release excess water.

Season the mixture with 1 tbs soy sauce, 1 tsp oyster sauce (if using), 0.5 tsp sesame oil, 0.25 tsp white pepper and 0.5 tsp kosher salt. Stir to combine and taste; adjust seasoning as needed.

If the filling seems wet, stir in a cornstarch slurry made by mixing 1 tsp cornstarch with 1 tsp cold water. Cook 30 seconds more until the slurry slightly binds the mixture. Remove from heat and let cool to room temperature (about 15 minutes).

Once cooled, transfer filling to a bowl. Blot any excess moisture with a paper towel if necessary. The filling should be moist but not soggy for easy rolling.

Set up an assembly station: wrappers stacked under a damp towel to prevent drying, a small bowl with the lightly beaten egg for sealing, and a clean work surface dusted very lightly with flour if the wrappers stick.

Lay one lumpia wrapper on the work surface in a diamond orientation (point facing you). Place about 2 tablespoons of filling across the lower third of the wrapper, leaving 1/2-inch border on each side.

Fold the bottom corner up over the filling, then fold both side corners toward the center so you have a neat rectangular parcel. Roll tightly toward the top corner, keeping the roll snug but not tearing the wrapper.

Brush the top corner edge with a little beaten egg to seal. Place the finished roll seam-side down on a tray. Repeat with remaining wrappers and filling. You should get about 20–24 lumpia depending on filling quantity and wrapper size.

For a decorative lattice effect: after rolling a few standard lumpia, reserve 6–8 wrappers and cut them into thin strips (about 1/4-inch). Brush the top of assembled lumpia with egg wash and weave or drape strips in a lattice over each roll, pressing gently to adhere with egg wash.

Pour 6 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden chopstick or spoon—bubbles should form steadily around it.

Fry lumpia in small batches (4–6 at a time, depending on pot size) to avoid overcrowding. Gently slide rolls seam-side down into the oil.

Fry, turning occasionally with a slotted spoon or tongs, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat as needed to maintain oil temperature around 350°F so they cook through without burning wrappers.

Use a slotted spoon to transfer cooked lumpia to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes before serving; this helps the lattice and wrappers crisp fully.

Whisk together 1 cup sweet chili sauce and 1 tsp lime juice. Taste and adjust acidity or heat if desired. Transfer to a small bowl and garnish with 1 tbsp chopped cilantro just before serving.