Pan-Fried Vegetable Lumpia with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Golden, crispy Filipino spring rolls packed with seasoned vegetables and served with a tangy homemade sweet chili sauce. This Filipino-inspired recipe (vegetarian), ready in about 40 minutes, turns spring roll wrappers, shredded cabbage, grated carrots into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Ingredients

• 20 sheets spring roll wrappers
• 2 cups shredded cabbage
• 1 cup grated carrots
• 3 minced garlic cloves
• 1/2 cup minced onion
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce
• 1/4 cup plus 2 tbsp for frying vegetable oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp (for sealing wrappers) water
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1/2 tsp red chili flakes
• 1 clove minced garlic for sauce

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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.