Vegetable lumpias recipe

From Indonesia to the Philippines to the Netherlands, lumpias are a fragrant and crispy snack that you can either grab at the food truck or enjoy preparing at home.

We made a fully plant-based version for one of our dinners, when we filled our bikes with a lavish donation of cabbages.

It doesn't matter which one you use, so if you have cabbages in need of extra care at home, this is your recipe!

Ingredients (serves 4-6)

• 2 medium-sized onions (diced)

• 2-3 cloves garlic (minced)

• 1 medium carrot (thinly sliced)

• Half a cabbage (shredded or finely chopped): Chinese, white, or red cabbage all work

• 2 red bell peppers (thinly sliced)

• 1 pack lumpia/spring roll wrappers

• Soy sauce

• Cooking oil

• For the sauce: 

  • ¼ cup water 

  • ¼ cup white vinegar

  • ½ cup brown sugar

  • 1 tbsp cornstarch

  • 1 tsp minced garlic, or to taste

  • ⅛ tsp red pepper flakes (add more or less up to your spice preference)

  • 1 tsp salt

Instructions

1. Heat a pan with a bit of cooking oil. Sauté the onion and garlic until fragrant. Add the carrots, cabbage, and bell peppers, and cook until all of the moisture has evaporated. Reduce the heat and stir in about 2 tablespoons of soy sauce (adjust to taste). Transfer the vegetables to a sieve to drain any remaining liquid — the mixture should be fairly dry for easier wrapping.

   
   

2. Place a lumpia wrapper on a flat surface. Add some filling along the bottom third of the wrapper, leaving about 2 inches of space at the bottom. Fold the bottom edge over the filling, then fold in the sides. Roll tightly toward the top until sealed. Moisten the edge with water to secure it. Repeat until you run out of wrappers or filling. Set the wrapped lumpia aside for a few minutes.

   
   

3. Make the sauce by combining the water, vinegar, sugar, garlic, chili, and salt in a small pot. Bring to a boil. Dissolve the cornstarch in 1–2 tablespoons of water, then add it to the pot. Cook on low heat, stirring, until the sauce thickens.

   
   

4. In a large pan or pot, heat a neutral, high-heat oil (such as sunflower oil). Use enough oil to fully submerge the lumpia. Test if the oil is ready by dipping in the end of a wooden spoon — if bubbles form around it, the oil is hot. Carefully add the lumpia and fry until golden brown and crispy. Transfer to paper towels to drain excess oil.

   
   

5. Serve warm with the lumpia sauce and enjoy!