Vegetable Spring Rolls Recipe | Crispy Lumpiang Gulay

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free, while homemade dough can be more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews can be less expensive.

Slice the bell pepper, cabbage, and carrots. Chop the onion and mince the garlic.

Heat olive oil in a frying pan over medium heat. Sauté the onion and garlic for a few minutes, until fragrant and softened.

Add the carrots, cabbage, and bell peppers. Cook, stirring, for 1 minute. Season with sugar, black pepper, and salt to taste. Continue cooking for 3-4 minutes, until the vegetables are tender but still crisp. Transfer to a bowl and set aside to cool.

Mix the water and flour together until a smooth paste forms.

Lay out each wrapper and add the vegetable mixture. Starting from the short end, roll the wrapper tightly and seal the edge with the flour paste.

Pour oil into a frying pan and heat over medium heat until hot. Carefully place the spring rolls into the pan. Fry for 2–4 minutes per side, turning occasionally, until golden brown and crispy.

Remove the spring rolls and place them on paper towels to drain any excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens