Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce

By · Reviewed by AislePrompt Editorial · ·

Golden, crispy Filipino spring rolls packed with seasoned vegetables and served with a tangy homemade sweet chili sauce. This filipino-inspired snacks (vegetarian) ready in about 40 minutes blends sheets spring roll wrappers, shredded cabbage, grated carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 1/4 cup vegetable oil over medium heat. Add 3 minced garlic cloves and 1/2 cup minced onion, sauté for 2-3 minutes until translucent.
  2. Step 2: Add 2 cups shredded cabbage, 1 cup grated carrots, and 1/4 cup chopped green onions. Stir in 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Cook for 5-6 minutes until vegetables are tender and fragrant. Remove from heat and let cool.
  3. Step 3: Lay one spring roll wrapper flat. Place about 2 tbsp of the vegetable mixture near one corner. Fold the corner over the filling, then fold the sides inward and roll tightly. Seal the edge with 3 tbsp water using your finger. Repeat for remaining wrappers.
  4. Step 4: In a deep frying pan, heat 2 tbsp vegetable oil over medium heat. Fry lumpia in batches for 3-4 minutes each side until golden and crisp. Drain on paper towels.
  5. Step 5: For the dipping sauce, combine 1/4 cup sugar, 1/4 cup white vinegar, 1/2 tsp red chili flakes, and 1 minced garlic clove in a small saucepan. Bring to a boil, then simmer for 3 minutes until slightly thickened. Cool before serving alongside lumpia.

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Frequently asked questions

How long does Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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