Vegetable Lumpia with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy spring rolls filled with a vibrant mix of fresh vegetables, served with a smooth and nutty peanut dipping sauce, a beloved Filipino appetizer. This filipino ready in about 55 minutes blends finely shredded cabbage, julienned carrot, cut into 1-inch pieces green beans 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 180 calories and feeds 10, 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: 30 min Cook: 25 min Serves 10 Filipino cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 cup shredded cabbage, 1 julienned carrot, 1/2 cup green beans, 1/2 cup bean sprouts, 1/4 cup sliced water chestnuts, and 1/4 cup sliced shiitake mushrooms.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the vegetable mixture and stir-fry for 5 minutes until crisp-tender, then remove from heat and let cool.
  3. Step 3: Lay a spring roll wrapper flat on a clean surface. Place 2 tablespoons of the vegetable mixture in the center, then fold the bottom corner over the filling, fold in the sides, and roll up tightly to form a cylinder.
  4. Step 4: Heat 1/4 cup vegetable oil in a deep skillet over medium-high heat. Fry the lumpia in batches for 2-3 minutes per side until golden brown and crispy, then drain on paper towels.
  5. Step 5: Whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1/4 cup water, and 1/4 cup crushed peanuts until smooth to make the dipping sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vegetable Lumpia with Peanut Dipping Sauce take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Lumpia with Peanut 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 Vegetable Lumpia with Peanut 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 Vegetable Lumpia with Peanut Dipping Sauce for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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.

What goes well with Vegetable Lumpia with Peanut Dipping Sauce?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes