Tuesday, October 9, 2012

Vegetable Spring Rolls

Crispylicious vegetable spring rolls or Lumpiang gulay as Filipinos called it. This is very popular in the Philippines specially during family gatherings. Affordable and delicious but usually  bean sprouts are the base ingredient, but this one I used the couve leaves or collard green and other vegetables which I learned from somebody who is an expert in cooking this :-).

20 spring roll wrappers
200 grams shrimps ( removed the shell and chopped)
1 kilo pechay ( sliced thinly)
2 carrots (sliced into thin strips)
2 potatoes (sliced into thin strips)
1 big sweet potatoes (sliced into thin strips)
fish sauce


 1. Saute the garlic and onion, add the chopped shrimp and simmer for few minutes.
2. Add the fish sauce, carrots, potatoes and sweet potato simmer until cooked.
3. Add the rest of the ingredients, simmer until it is cooked.
4. Drain and let it cool.
Ready to be wrapped

5. Wrap in the spring roll wrapper and deep fry until golden brown.

6. Serve hot with your favorite sauce.


  1. Lumpia men! Lumpia! hehe...Missing the authentic Filipino lumpia...

  2. Hehehe. Isa lang po ang kilala kong expert sa paggawa ng lumpia. The only sensible lumpia maker of our time! ;)

  3. Hi, i really love veggie lumpia,..& i tried making before,..may i ask for some simple tip(s) on how to make it in uniform size (when wrapping)..thank you very much

  4. Put the same amount of lumpia mixture in the wrapper and wrap it uniformly.

  5. What can we substitute for pechay? Thank you


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