Lumpiang Gulay with Pork! Chunky, crispy and delicious—three words that best describe Filipino style vegetable spring rolls. These fried spring rolls are not only filled with tender-crisp vegetables but also with pork. Not to worry, the subtle and fresh elements of the vegetables definitely stands out the most.
Lumpiang Gulay or vegetable spring rolls is one of my favorite savory merienda (snack). Considerably ‘healthy-ish’ because it is packed with good vegetables—mung beans, carrots, cabbage, and green beans. My Mama loves adding strips sweet potato for a hint of sweetness and starchiness while others use singkamas (jicama) as the main ingredient. Pretty much any lightly flavored veggies can be used but the set I used in this recipe are my personal favorites.
Compared to other spring rolls, Filipino style vegetable spring rolls are plump in size and filled with a hefty amount of stir-fried goodness. Big, chunky and crispy. That’s how we love these crispy rolls dipped in spiced vinegar. Yes, spiced vinegar dip is necessary!
Although some prefer it without meat, I like it better with. Pork and shrimp are the two most favorite additions. I switch between the two; sometimes I use both.
Wrapping it may seem tedious to some but it can actually be a fun bonding activity for the whole family. Just remind everyone to gently wrap each piece tight and good to prevent the oil from seeping in while frying (more tips in the recipe card below!).
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Watch the video on how to make Lumpiang Gulay with Pork (Filipino-style Vegetable Spring Rolls)
Lumpiang Gulay with Pork
- cooking oil
- 4 cloves garlic chopped
- 1 onion chopped
- 250 grams/ half pound minced pork
- 1 large carrot julienned
- 100 grams green beans trimmed, cut into 1/4-inch lengths diagonally
- 300 grams bean sprouts
- 1 cabbage thinly sliced
- 2 teaspoons fish sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 30 pieces large spring roll wrappers defrosted then separated individually
- 1 egg beaten
- 1 cup vinegar I used cane vinegar
- 1/2 red onion finely chopped
- 2 cloves garlic finely chopped
- 1 teaspoon brown sugar add more if needed
- salt and pepper to taste
- chopped chilies optional
- In a large pan or wok over medium heat add oil. Saute garlic and onion until translucent. Add pork. Stir then cover with lid. Cook for 5 to 10 minutes until it's no longer pink.
- Add carrots and green beans. Stir for 1 to 2 minutes. Next, add the bean sprouts. Cook for 2 minutes. Stir in sliced cabbage. Gently toss all the vegetables together. Cover with lid and cook for 1 to 2 minutes.
- Once the vegetables are almost halfway done, add fish sauce, oyster sauce, salt, and pepper. Gently toss again making sure all vegetables are coated with the seasonings.
- Immediately remove the vegetables from the heat and let it cool. Drain the liquid.
- Spoon about 3 tablespoons of the vegetables and place it on the wrapper. Gently but tightly wrap the vegetables then seal with an egg wash (see video). Repeat 30 to 40 times!
- In a frying pan, heat about 1 to 2 inches of oil. Fry the spring rolls on each side turning once or twice until golden brown and crispy.
- Transfer to a cooling rack. Eat it on its own or serve with some spiced vinegar. Enjoy!
- Combine all ingredients together. Let it sit for one hour before serving.
- Do not overcook the vegetables. A good vegetable spring roll should have a crispy and crunchy texture.
- Completely cool the vegetables then drain the liquid before wrapping. This will prevent the rolls from being soggy.
- Individually separate the wrappers in batches (i.e. not all at once) to prevent it from drying. Cover it with a slightly damp cloth while working on wrapping the vegetables.
- Meat variations: dried shrimp (hibe), ground chicken, ground beef.
- Vegetable varations: singkamas or jicama, sweet potato, celery, potato.
- You can make this in advance and store it in the fridge for 1 to 2 days or freeze a maximum of 2 weeks. Cook it whenever your craving strikes!
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