Lola's Vegetable Lumpia by Woldy Reyes
Food52
Photo by Food52
- Serves
- MAKES 25 LUMPIA, SERVES 6 TO 8
- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
"I used to watch my lola roll her lumpia, one by one, into edible "presents." Lumpia, is, in essence, a fried spring roll. The crispy outer layer is like the wrapping paper for the vegetable mixture within. They're a total crowd-pleaser and the perfect appetizer for celebrations with friends and family. Bring them to a party and people will lose their minds.
They're usually made with meat, but I use traditional, humble root vegetables here-carrots, celery-and then add chickpeas for a little hearty protein and a meaty quality, when cooked with my holy trinity: onions, garlic, and ginger. It's the most delightful little pocket of flavor inside crackly, crunchy skin. I'm drooling already.
This pairs well with all those sauces from the Sawsawan section, and, honestly, this would be a really fun, interactive thing to cook with friends. Frying lumpia as you play music and drink wine: What says "holidays" more than that? You can also fold big batches and freeze them. Then just fry up a few when you're in a snacky mood.
Making these for friends carries on my lola's legacy-so much of cooking is about nurturing and caring for people, so I feel like I'm taking that love, comfort, and warmth that she gave me and passing it onto my friends and family. It's taking her love and keeping it alive."—Woldy Reyes
Ingredients
- Neutral oil, such as canola or grapeseed oil, for frying
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- One 3 in [7.5 cml piece fresh ginger, peeled and minced
- 1 pound [455 g] bean sprouts
- One 15 oz [430 g] can chickpeas, drained
- 1 cup [110 g] shredded orange carrots
- 1 cup [100 g] chopped Chinese celery
- 1/2 cup [50 g] finely chopped green onions
- 1/2 cup [6 g] cilantro, finely chopped
- Kosher salt
- Freshly ground black pepper
- Twenty-five 8 in [20 cm] spring roll wrappers
- Sweet and Spicy Banana Ketchup, for dipping
- Vinegar Sauce, for dipping
Featured Video
Recipe from “In the Kusina: My Seasonal Filipino Cooking ” © 2025 by Woldy Reyes
Directions
- Step 1
In a large pan over medium heat, add 3 Tbsp of neutral oil. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and ginger and cook until fragrant, another minute or two. Add the bean sprouts, chickpeas, carrots, and Chinese celery to the pan and stir. Cook for 5 minutes or until the vegetables are soft but still have a bite to them. Transfer the cooked vegetables to a medium mixing bowl and let cool completely.
- Step 2
When the vegetables are completely cool, add the green onions and cilantro to the bowl, then season with salt and pepper to taste.
- Step 3
Gently peel apart the spring roll wrappers. Keep the wrappers covered with a damp cloth or in the plastic wrapper, working with one spring roll wrapper at a time.
- Step 4
Place a wrapper on a clean, flat surface in front of you. Place ¼ cup [40 g] of the vegetable filling in the center of the wrapper and spread the filling horizontally to form a log.
- Step 5
Fold up the bottom over the filling and roll two times. Fold in the sides. Using a pastry brush or clean fingertips, brush the top edge with water and roll up the wrapper tightly. Transfer the lumpia seam side down onto a parchment paper-lined baking sheet and continue with the remaining wrappers and filling. Make sure they don't touch so they don't stick to each other.
- Step 6
At this point, you can freeze the lumpia if you are preparing them in advance. Lay the lumpia in a single layer on the baking sheet. Place the baking sheet uncovered in the freezer for 2 hours until they are firm. Transfer the frozen lumpia to freezer-safe bags. Label the bags with the date and store in the freezer for up to 1 month. To cook frozen lumpia, add 2 to 3 minutes to the frying time.
- Step 7
To cook the fresh lumpia, in a heavy-bottom, high-sided pan over medium heat, warm 2 to 3 in [5 to 7.5 cm] of neutral oil for about 7 minutes, or until it reads 350°F [180°C] on a frying thermometer. Working in batches, fry 3 to 5 lumpia at a time, making sure not to overcrowd the pan. Fry each side for about 4 minutes until golden brown, 8 minutes total.
- Step 8
Transfer the finished lumpia to a paper towel-lined baking sheet and immediately season with salt. Serve them hot or at room temperature with the two dips. Once fried, these are best enjoyed immediately.