Filipino
Lumpiang Gulay (Filipino Vegetable Spring Rolls)
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Lumpiang Gulay (Filipino Vegetable Spring Rolls) is Filipino home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Shred the cabbage and carrot into thin strips, and cut the green beans into short lengths.
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Heat 2 tbsp oil in a wok over medium-high heat and fry the garlic and onion until fragrant, about 2 minutes.
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Add the carrot and green beans and stir-fry 3 minutes.
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Add the cabbage and bean sprouts, season with the soy sauce and salt, and stir-fry until just wilted but still crisp, about 3 minutes.
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Drain the filling in a colander and let it cool completely so the wrappers do not turn soggy.
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Dip a rice paper wrapper in warm water for a few seconds until pliable, then lay it flat.
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Spoon a line of filling near one edge, fold in the sides, and roll up tightly into a cylinder.
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Repeat with the remaining wrappers and filling.
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Heat the remaining oil in a skillet over medium heat and fry the rolls, turning, until golden and crisp on all sides, about 5 minutes.
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Drain briefly and serve hot.
Watch how to cook Lumpiang Gulay (Filipino Vegetable Spring Rolls)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Filipino dinner is a plate rather than a single dish. These are the courses that normally sit beside Lumpiang Gulay (Filipino Vegetable Spring Rolls), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Lumpiang Gulay (Filipino Vegetable Spring Rolls) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Arroz Caldo (Filipino Chicken Rice Porridge) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Arroz Caldo (Filipino Chicken Rice Porridge) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 240 kcal
- Protein
- 2 g
- Carbs
- 41 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 430 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Lumpiang Gulay (Filipino Vegetable Spring Rolls) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.