Lumpiang Gulay Recipe

Lumpiang gulay is a classic Filipino vegetable spring roll that’s flavorful, crispy, and versatile. It consists of spring rolls filled with various vegetables. It’s part of the broader family of lumpia, a term that refers to a variety of Filipino spring rolls. The word “gulay” means “vegetable” in Filipino, indicating that the filling for these spring rolls is primarily made of vegetables. Common ingredients used in lumpiang gulay include carrots, potatoes, green beans, cabbage, bean sprouts, and sometimes tofu or other plant-based components.

The preparation involves wrapping the vegetable filling in a thin, usually wheat-based, wrapper, then deep-frying until golden and crispy. Lumpiang gulay is often served with a dipping sauce, such as a vinegar-based sauce with garlic and chili, or a sweet and sour sauce, adding a flavorful contrast to the crispiness of the spring roll.

This dish is a popular street food in the Philippines and is also commonly served at gatherings, parties, and special occasions, making it a beloved and accessible part of Filipino cuisine.

Lumpiang Gulay Recipe Nutritional Facts

Lumpiang gulay’s nutritional facts can vary depending on the specific ingredients used, the size of the spring rolls, and the method of cooking (such as deep-frying or air-frying). However, here’s a general overview of the nutritional aspects to consider for a typical serving of lumpiang gulay (a standard-sized spring roll):

• Calories: Typically, lumpiang gulay can range from 100 to 150 calories per roll. Deep-fried versions tend to have more calories due to oil absorption.
• Carbohydrates: Since the roll wrapper is made from wheat, and the filling contains vegetables, the carbohydrate content might range from 15 to 25 grams, depending on the size of the roll.
• Protein: The vegetable filling might provide a moderate amount of protein, typically in the range of 2 to 4 grams per roll. If tofu or other protein sources are added, this value can increase.
• Fat: The fat content can vary significantly based on the cooking method. Deep-frying can lead to a fat content of 5 to 10 grams per roll or more, depending on oil absorption. Using less oil or an air fryer can reduce the fat content.
• Fiber: Lumpiang gulay usually has a moderate amount of dietary fiber due to the vegetable filling, often providing about 2 to 4 grams per roll.
• Vitamins and Minerals: Because of the vegetable content, lumpiang gulay may offer a good source of vitamins (like vitamin A, vitamin C, and folate) and minerals (like iron and potassium).
• Sodium: This can vary depending on the seasoning and dipping sauce. With added soy sauce, fish sauce, or other seasonings, sodium content could range from 100 to 300 milligrams or more.

These numbers are broad estimates, and actual nutritional values can vary based on specific recipes, portion sizes, and cooking techniques. If you’re seeking more precise nutritional information, you might need to refer to the recipe’s specific ingredients and cooking methods or use nutritional analysis tools for a more accurate breakdown.

How To Make Lumpiang Gulay?

Here’s my simple recipe to make lumpiang gulay.

Ingredients:

• 1 big potato chopped
• 1 big carrot chopped
• 100g baguio beans chopped
• 1pc bell pepper chopped
• 100g chopped cabbage
• chopped spring onions
• 1pc onion chopped
• 3 cloves garlic chopped
• 30g oyster sauce (1pack)
• 1pc knorr cube
• ground black pepper
• 1-2tbsp cooking oil
• lumpia wrapper
• 1pc egg

Instructions:

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onions, sautéing until fragrant and translucent.
3. Add the bell pepper, potatoes, carrots and green beans, stirring to combine.
4. Add 30g oyster sauce and 1/2 cup water. Cook for about 2-3 minutes.
5. Season with 1piece knorr chicken cube to taste.
6. Add the cabbage and spring onion, and continue stirring for another 2-3 minutes until the vegetables are tender but still slightly crisp.
7. Season with pepper to taste.
8. Remove from heat and let it cool to room temperature.
9. Separate the lumpia wrappers and place them on a flat surface.
10. Take one wrapper and lay it flat. Place about 1 tablespoon of filling in the lower third of the wrapper.
11. Roll the wrapper tightly, folding in the sides as you go, to create a compact roll.
12. Use a small amount of beaten egg to seal the edge (water can also work if you prefer not to use egg).
13. Repeat the process with the remaining wrappers and filling.
14. Heat the oil for deep-frying in a deep skillet or saucepan to about 350°F (175°C).
15. Carefully place the lumpia into the hot oil, a few at a time, ensuring not to overcrowd the pan.
16. Fry until golden brown and crisp, usually 3-5 minutes, turning as needed.
17. Remove the lumpia from the oil and drain on a paper towel-lined plate or rack to remove excess oil.

Serve lumpiang gulay with a dipping sauce, such as vinegar with garlic and chili, or a sweet and sour sauce. Enjoy your crispy lumpiang gulay!

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