Vegetable Lumpia Rolls with Sweet-Spicy Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Crispy Filipino-style spring rolls filled with a savory mix of sautéed vegetables, served with a balanced sweet and spicy dipping sauce. This filipino-inspired vegetarian (vegetarian) ready in about 40 minutes blends sheets spring roll wrappers, carrot, grated, cabbage, finely shredded 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.

Ingredients

• 20 sheets spring roll wrappers
• 1 cup carrot, grated
• 2 cups cabbage, finely shredded
• 1/2 cup green beans, finely chopped
• 1 medium onion, minced
• 3 cloves garlic cloves, minced
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (for sealing) water
• for deep frying vegetable oil (for frying)
• 1/2 cup vinegar
• 3 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 cup water (for dipping sauce)

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium minced onion and 3 minced garlic cloves, sauté for 2 minutes until soft and fragrant.
2. Step 2: Add 1 cup grated carrot, 2 cups shredded cabbage, and 1/2 cup chopped green beans. Stir-fry for 5 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes. Remove from heat and let cool.
4. Step 4: Lay 1 spring roll wrapper on a clean surface. Place 2 tbsp of vegetable filling near the bottom edge. Fold bottom edge over filling, fold sides in tightly, and roll up firmly. Seal the edge with 1/4 cup water using a brush or finger. Repeat with remaining wrappers and filling.
5. Step 5: Heat vegetable oil in a deep pan to 350°F. Fry lumpia rolls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
6. Step 6: For the dipping sauce: In a small saucepan, combine 1/2 cup vinegar, 3 tbsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and cool slightly.
7. Step 7: Serve lumpia hot with the sweet-spicy dipping sauce.