Fresh vegetable lumpia fresh vegetable lumpia

Filipinos refer to vegetable lumpia as “fresh” to distinguish it from “fried” lumpia. They both contain sauteed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture.

In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. I used to make them with my lumpiang ubod. But my good ole teflon-coated pan has since been discarded and ordinary frying pans–even cast iron–are no good for making home-made egg wrappers. I’m sure we’ll get a new one when I start craving for lumpiang ubod.

The little extra that I added here are the sesame seeds. These little things are really wonderful. Improves the aroma AND the taste. Better than stirring in a little sesame seed oil towards the end of the cooking time.


  1. 12 lumpia (spring roll) wrappers
    150 g. of ground or finely minced pork
    100 g. of green beans, sliced diagonally into small pieces
    1 carrot, cut into small cubes (or julienned)
    1/2 head of native cabbage (similar to the napa variety in the west)
    3 sweet potatoes
    1 tbsp. of minced garlic
    1 onion, chopped
    1/4 c. sweet-blend margarine (or vegetable cooking oil)
    1 tsp. of sesame seeds
    salt and pepper


  1. With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.

    Heat a large skillet or wok. Melt the sweet-blend margarine. When hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate. Reheat the remaining oil and saute the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink. Add the rest of the vegetables and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring. The water from the vegetables will be enough to cook everything. A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.

    Separate the lumpia (spring roll) wrappers. Place 2-3 tbsp. of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.

Quick Notes

For the soy-garlic sauce :

1/4 cup of dark soy sauce
1 tbp. minced fresh garlic
1-1/2 cups of water
2 tbsp. of cornstarch
3 tbsp. of sugar

Off the fire, mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy. Cook over medium heat, stirring often. When it reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear. Turn off the fire. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.

Cooking time (duration): 30 minutes

Number of servings (yield): 6


  1. says

    Hi. I’m a fan.:smile:
    I was checking your veggie recipe archive and I came across your fresh lumpia. I was just wondering… would it be possible to ask for your lumpia wrapper recipe? My family is what you might call lumpiaholics but after years of cooking lumpia I still use store bought wrappers. I really would like to use home cooked egg wrappers for a change. I hope you can help me.

  2. says

    Hi dee. You just reminded my that I haven’t cooked lumpiang ubod in ages. I’ll post the wrapper recipe when I make lumpiang ubod. Soon. That should make my husband happy. :)

  3. says

    Thank you very much for the info. im a cook monster in the family, love to cook anything, just forgot how lumpia ubod been done. hope you can share some tips for me.