Vegetarian Lumpia (Filipino Spring Rolls)

lumpiang gulayThat’s right, three Filipino recipes in a row!

Alfajores, Adobo, and now we have Lumpia.

Lumpia is Filipino spring rolls, typically filled with pork and vegetables, then deep fried. But not this one! I made Lumpiang Gulay (Vegetarian Lumpia), filled with goodies like sweet potato, tofu, green beans, carrots, cabbage, and bean sprouts, then baked them for an even healthier take on this classic Filipino recipe.

I really love vegetarian lumpia – when I was home in Manila for my two-month vacation (I know, I’m very lucky), I think I ate this at least once a week. Tita Ine, my nanny/aunt/best cook ever, would make a big batch to keep in the fridge, and just fry a few for lunch. Sometimes she would add in some chopped shrimp, but I prefer the plain vegetable version. I love the crispy wrapper and the mix of veggies inside, dipped in a sauce made with vinegar, soy sauce, and garlic.

When Dan and I cooked Filipino food a couple of weeks ago, we made super indulgent pork belly adobo, turon (essentially  plaintains and brown sugar in spring roll wrappers, which sounds delicious in theory, but unfortunately our attempt is going into the archives of kitchen fails…) and this Vegetarian Lumpia. Admittedly, Dan pretty much did everything for the lumpia, while I sat around and ate the filling:

lumpia fillingI know it’s not very pretty, but the veggies are already cooked and seasoned, and it is very good. In fact, last week I made this exact lumpia recipe again, but didn’t have any spring roll wrappers, so I just ate the filling. This vegetarian lumpia filling served on its own is also a common Filipino dish called lumpiang hubad, which literally translates as naked lumpia.  

I got a few rolling tips from Dan, too, who said it’s just like rolling a burrito:

filipino lumpia1filipino lumpia2filipino lumpia3You start by placing the filling near the center of the wrapper, leaving enough space on the sides. Take a corner (or the edge of the wrapper nearest you), fold over the filling and start rolling, stopping about halfway. Take the corners on the sides and fold inward, and continue rolling until you reach the end. You can seal the spring rolls with an egg wash or just water.

vegetable lumpia

Spring roll wrappers are available in most grocery stores, but we found that the ones from Asian grocery stores are thinner, and that’s what we used. Make sure you get spring roll wrappers and not wonton wrappers. Brushing a little oil or even butter on the lumpia before baking ensures that the wrapper crisps up nicely.

filipino vegetable lumpia

Another good thing about this recipe is that you only use one pan to cook everything (plus the baking sheet). You can also customize the filling with your favorite vegetables, but this is the traditional mixture.

Vegetarian Lumpia (Filipino Spring Rolls)


1 medium sweet potato
14 oz firm tofu
1/2 cup green beans, cut in small dice
1/2 cup carrots, cut in small dice, or julienned
1 cup cabbage, shredded
1 cup bean sprouts
1/4 cup green onions, chopped
3 garlic cloves, chopped
2 tablespoons olive oil
1 tablespoon of sesame oil
salt and pepper, to taste
spring roll wrappers


  1. Soften and partially cook the sweet potato first. I like just placing it in the microwave for 2-3 minutes, but you can also bake at 400 F for about 30 minutes. Remove skin and chop into cubes.
  2. Drain tofu and slice into 8 rectangles or smaller cubes (whichever you prefer).
  3. Heat 1 tablespoon olive oil in a large sautee pan over medium-high heat. Add tofu and cook until edges start to turn light brown. Remove tofu from pan and place in a big mixing bowl.
  4. Add remaining olive oil to sautee pan. Stir in garlic and cook until softened and fragrant, about 1 minute.
  5. Add bean sprouts, carrots, green beans, and cabbage, and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
  6. Add green onions and sweet potato cubes. Cook, stirring occasionally, for another 8 minutes.
  7. Remove vegetables from pan and add to mixing bowl with tofu. Toss everything together. You may have to mash the tofu if you cooked it in bigger rectangles to combine it with the rest of the vegetables. Season filling with salt, pepper, and sesame oil.
  8. Preheat oven to 375 F.
  9. Peel spring roll wrappers apart and roll lumpia with about a quarter cup filling in each.
  10. Brush or spray lumpia with olive oil or melted butter, and bake for 10 minutes. Turn the rolls over and bake for another 10 minutes. Serve warm.


For the dipping sauce, combine 1/4 cup white or cider vinegar, 1 tablespoon soy sauce, and 1 finely chopped or grated garlic clove. You can also add a little grated ginger or a little bit of brown sugar.

flipino vegetarian lumpia

I hope you guys like the recipes from the Philippines! If you’re interested in any specific dish, please let me know. You can also check out my other Filipino recipes. I’d love to hear from you if you end up making any.


39 Responses to “Vegetarian Lumpia (Filipino Spring Rolls)”

  1. #
    Leah | So, How's It Taste? posted April 3, 2014 at 9:09 am

    Those look amazing and I bet they taste even better! Is it weird I want them for breakfast?! ;)

    • #
      Bianca Garcia posted April 3, 2014 at 12:05 pm

      Thanks, Leah. Hehe I’ve craved weirder things for breakfast ;)

  2. #
    Shashi @ RunninSrilankan posted April 3, 2014 at 10:02 am

    I would have a hard time making these lumpia as I might not be able to stop eating that filling – it sounds pretty amazing! Thanks for sharing this recipe Bianca!

  3. #
    Kathi @ Deliciously Yum! posted April 3, 2014 at 10:58 am

    Oh yum! Love this vegetarian version and thanks for posting the step-by-step pictures. They will definitely come in handy when I try to attempt making my first Spring Rolls :).

    • #
      Bianca Garcia posted April 3, 2014 at 12:05 pm

      Thanks, Kathi! I thought rolling them would be hard but I eventually got the hang of it :)

  4. #
    whatjessicabakednext posted April 3, 2014 at 11:43 am

    I’m loving all your Filipino recipes! These spring rolls look fabulous- probably one of my favourites!

  5. #
    Dan posted April 3, 2014 at 12:07 pm

    I’m such a good hand model!

  6. #
    Cailee @ posted April 3, 2014 at 2:06 pm

    Wow! My mouth is watering over here! These look delicious! Thanks for sharing :)

  7. #
    Michelle Lahey posted April 3, 2014 at 2:12 pm

    These look SO delicious! It’s been way too long since I’ve had any kind of spring roll.

  8. #
    El posted April 3, 2014 at 2:22 pm

    Your blog looks fantastic. Love, love, love the new logo. And the recipe looks quite sensational as well!

    • #
      Bianca Garcia posted April 3, 2014 at 8:56 pm

      Thank you! The redesign took months, but I’m super happy with it :)

  9. #
    The Squishy Monster posted April 3, 2014 at 2:27 pm

    I’m sad to say that there are next to no Filipino restaurants here so I shall have to venture out to make my own, starting with these!!

  10. #
    Danielle @ TheCharmItSpot posted April 3, 2014 at 3:43 pm

    These sound so delicious! I love how you baked them instead of frying them, it makes it so much healthier! Thanks for sharing!

  11. #
    Meghan posted April 3, 2014 at 9:54 pm

    These look delicious, and the cooking together sounds like so much fun. I would love to learn to cook from you. (I will provide wine pairings! :))

    • #
      Bianca Garcia posted April 3, 2014 at 9:56 pm

      Ooooh that’s a great idea! We should plan something like that…

  12. #
    Choc Chip Uru posted April 4, 2014 at 5:21 am

    I am such a big fan of spring rolls, but have never tried the Filipino version! Delicious recipe!

    Choc Chip Uru

  13. #
    Jersey Girl Cooks posted April 4, 2014 at 8:21 am

    I love how you made these healthy. The filling looks incredible!

  14. #
    Daisy posted April 4, 2014 at 10:27 am

    These look great, Bianca!

  15. #
    Norma | Allspice and Nutmeg posted April 4, 2014 at 11:19 am

    I absolutely love Spring rolls. These look perfect!

  16. #
    Ashley @ Wishes & Dishes posted April 4, 2014 at 4:22 pm

    Weird that I was just thinking about spring rolls today and how it’s been too long since I had them. Love this recipe! They look irresistable!

  17. #
    Laura @ Laura's Culinary Adventures posted April 4, 2014 at 4:41 pm

    I am not super familiar with Filipino food, but these last few recipes are so delicious looking. I’ll be making these spring rolls in the near future!

  18. #
    Joanne posted April 6, 2014 at 8:05 am

    You know I’ve been sitting waiting wishing for this recipe!! I’m so excited to try it! Kind of like spring rolls but WAY BETTER.

  19. #
    grace posted April 6, 2014 at 1:43 pm

    that filling looks pretty darn tasty, bianca! i like the tips on assembly too. :)

  20. #
    Amy (Savory Moments) posted April 7, 2014 at 6:44 am

    Yum – I love spring rolls and these look so fresh and tasty!

  21. #
    Monica posted April 7, 2014 at 2:47 pm

    I was watching a show a while back featuring a Filipino restaurant in NYC. It was so interesting because I know so little about the food. This restaurant does this weekly event where they spread out a feast – including the fried version of these rolls (I think) – and everyone sits down and eats with their hands. The food looked amazing. I adore your vegetarian, baked version here. That’s something I can do at home!

  22. #
    Amanda @ Once Upon a Recipe posted April 7, 2014 at 11:48 pm

    These spring rolls look and sound absolutely amazing! I love that you’ve baked them to make them healthier! I’m going to have to give these a try!

  23. #
    Rosa @HHR posted April 8, 2014 at 10:04 am

    Loving the Filipino food posts! Silly question–Are the wrappers in this similar to these ones: Or are they not rice? I haven’t seen square ones before and know absolutely nothing about the world of wrapped foods!

    • #
      Bianca Garcia posted April 8, 2014 at 6:48 pm

      Hi, Rosa. That’s not a silly question at all! The spring roll wrappers we used are not the same as the rice paper wrappers (which are much thinner and transluscent). We used spring roll wrappers – or egg roll wrappers – which were essentially very thin squares of dough (think of a thicker phyllo/filo). If you go to a Shaw’s or Stop and Shop, they’re usually located right near the tofu :) Hope that helps!

  24. #
    Amy @ Elephant Eats posted April 11, 2014 at 10:26 am

    Mmm, you’re right, the filling sounds delicious on it’s own. I’m always weary to fry things (unhealthy plus sooo messy), so I’m loving your baked version. Will def have to give it a try :)

  25. #
    Kaylin @ Enticing Healthy Eating posted April 12, 2014 at 9:24 pm

    I found you on Saturday Night Fever link up, and I am in love with this recipe. Especially for a Meatless Monday meal. Pinning it!

    • #
      Bianca Garcia posted April 12, 2014 at 9:28 pm

      Yay thanks Kaylin! Enjoy the rest of the weekend!

  26. #
    Ginnie posted April 12, 2014 at 9:47 pm

    This looks so good! I’ve always wanted to try lumpia – will be making this soon:)

  27. #
    Cheryl posted September 8, 2014 at 10:01 pm

    How great! A baked, veggie version of lumpia :) I was looking for a vegetarian version and you were the first hit on google. I look forward to reading the rest of your blog!

    I was wondering how many lumpia this makes?

  28. #
    Ericka Grace Murcia posted March 11, 2015 at 4:44 am

    Lumpia is my all time favorite and love to make those on my own. Also, my step daughters and husband really love Filipino lumpia style. Thank you for sharing this and cheers to you.

  29. #
    Mia posted February 26, 2018 at 5:20 pm

    How many spring rolls does this recipe make?

  30. #
    Genie posted August 19, 2019 at 11:16 pm

    I’ve been making this for 1 year now with my husbands ex and her family. We substitute the tofu for oyster mushrooms and we deep fry them in peanut oil. They are vegans and always request this when we have our monthly get together. Who can blame them they are so delicious .

    • #
      Bianca Garcia posted August 22, 2019 at 5:29 pm

      Hi, Genie – thank you for making my recipe and serving to your family! I love the idea of fried mushrooms and will try it next time.

  31. #
    Jenni posted December 27, 2019 at 11:43 am

    Did you air fry it? How come it’s pale in color?

  32. #
    Callia posted December 4, 2020 at 2:44 am

    It’s yummy and it’s perfect for those who still not taste it.

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