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

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  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.


    hello pwede po pki email namn ung recipe ng lumpiang sariwa,, at ung paggawa ng sauce at ung wrapper, thnaks and Godbless

  5. melisa says

    Hello po… fresh lumpia is one of my specialties daw sabi ng husband ko. Pinakamasarap daw sa lahat ng natiknam nya yung fresh lumapia na gawa ko… hehe (mag-brag daw ba)… I add togue and singkamas with my lumpia. For the sauce po, I add peanut butter po and top it with fried garlic. mmmmm… sarap…

  6. yang says

    Hi po.. i was searching for some filipino recipes last dec 07 for our christmas eve dinner when i came across your site.Since then i was hooked on your tempting site, just by looking at the pictures anyone can tell your recipe is very delish…ummh.By the way, would you mind if i asked for lumpiang ubod recipe?

  7. says

    I was gonna make some for Christmas but got too lazy to go to the market early in the morning when ubod is available. Di bale, soon. I used to make lumpiang ubod with my own handmade wrappers. My mom-in-law loves them hehehehe

  8. says

    bakit ung search kona lumpia prefer ko kasi singakamas.before ko open nakalagay sa ibaba na my togue at singkamas pero open ko ubod naman

  9. teody says

    connie, hello there! can i use the pancake mix as a wrapper? and do i have to mix chopped peanuts to the stuffings? thanks in advance for your reply. god bless.

  10. says

    hi Connie, I’m not a good cook but I love fresh lumpia. It’s my favorite dish but now that I’m living in a foreign country, I can hardly find that dish so I have no choice but to learn how to make it. I’m glad that I found your site and I can’t only make fresh lumpia but most if not all of my favorites dishes. Thanks a lot!

  11. ricci says

    @ivy – nagbabasa ka ba ng maayos ng recipe or even comments dito? kung iniintindi mo ng mabuti (and i doubt na you do) hindi ka magtatanong ng mga nonsense na tanong.

    @ms. connie – i know it has been a year pero i can’t help but react sa comment nung “ivy”, your recipes are detailed and very easy to follow, nakakainit ng ulo yung mga taong nag-c-comment ng nonsense at st_ _ _ d questions.

    more power to you!

    • says

      Wag mo na lang patulan yang mga katulad ni Ivy. Yung mga similar na ganyan don’t get past moderation these days. Waste of time. I need to decipher the spelling pa. Hay sus!

  12. amylette says

    hi miss connie,

    i love to cook lumpia. for the longest time i cook it with papaya and camote. but recently, i tasted one using singkamas and i love the texture.papaya when cooked was smooth…tastes good also but i like the recent discovery…singkamas.for the benefit of some who are wondering where to add peanut butter, i use it in making the sauce in case i do not have toasted peanut available.i’ll try to cook your spring rolls wrapper recipe to compliment my lumpia.we use to eat it as is with the sauce not wrapped.more power miss connie!i’m a fan!

  13. Apple says

    Hi Miss Connie, a must try recipe again… I’ve tried the beef salpicao, embutido and even the chocolate coffee panna cota, it was a success!!! lined-up are skinless longanisa and fresh lumpia… no doubt, it sure rocks!!! thanks for blogging your recipes!!!

  14. Leah says

    Hi Connie,

    I would like to make fresh lumpia using ubod. What is ubod in english? Would i cook ubod the same way as you cooked the sweet potatoes? or is ubod a vegetable that easily cooks. I have never cooked with ubod before but i remember my childhood where we indulged in lumpiang ubod from bacolod. I was hoping to replicate the taste and the memory.

    More power to you. I love your website.


  15. tina says

    try nyo pag gawa ng home made wraper.i try 1st class flour,iput egg white.evap milk.small asin.and pinong siboyas dahon.talagang mabango ung home made wraper nyo…..

    • Connie says

      Yah, there are two different home made wrapper recipes in the archive — one has fresh herbs. Have you tried that?

  16. baie r.v. says

    once i cooked lumpiang ubod but as i cut them into pieces it turned brown even if i soak in cold water. what can i do next time to prevent that? also, if is it ok to put a big chunk of ubod in the freezer for future use? please reply thru my email. also, please feature other ubod recipes aside from lumpia.

    • Connie says

      “what can i do next time to prevent that?”

      Cook the ubod at once.

      “is it ok to put a big chunk of ubod in the freezer for future use?”

      Not the freezer. The fridge section will do. For a day or two only.

      “please reply thru my email.”

      No, you’ll have to read the response here. :)

      “also, please feature other ubod recipes aside from lumpia.”

      Sure. In the future.

  17. Kris says

    Just done cooking now. What a success with the wrappers and sauce! Please do not miss trying this! Dinner in a few minutes :) Thanks Ms. Connie!

  18. Rowena says


    Is it possible to make the fresh lumpia sauce in advance? If so, how far in advance and how should I store it?

    Thank you.


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