Vegetarian Lumpia with Garlic Soy Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp Filipino-style spring rolls filled with sautéed vegetables, served alongside a savory garlic soy dipping sauce for a satisfying vegetarian snack or appetizer. This filipino-inspired snacks (vegetarian) ready in about 40 minutes blends sheets spring roll wrappers, finely shredded carrot, finely shredded cabbage 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: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 finely chopped small onion, sauté for 2 minutes until fragrant.
  2. Step 2: Add 1 cup shredded carrot, 2 cups shredded cabbage, and 1/2 cup finely chopped green beans. Stir-fry for 4-5 minutes until vegetables are softened but still have a slight bite.
  3. Step 3: Stir in 3 tbsp soy sauce and 1/2 tsp freshly ground black pepper. Cook for another minute, then remove from heat and let cool slightly.
  4. Step 4: Place one spring roll wrapper on a clean surface with a corner facing you. Spoon about 2 tbsp of the vegetable filling near the corner. Fold the corner over the filling, fold in the sides, and roll tightly. Moisten the top corner with 2 tbsp water to seal. Repeat with remaining wrappers and filling.
  5. Step 5: Heat vegetable oil in a deep frying pan to 350°F. Fry the lumpia in batches for 3-4 minutes until golden brown and crisp. Drain on paper towels.
  6. Step 6: For the dipping sauce, mix 3 tbsp soy sauce, 2 tbsp white vinegar, 1 tsp sugar, and 1 minced garlic clove in a small bowl until sugar dissolves.
  7. Step 7: Serve lumpia hot with the garlic soy dipping sauce.

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Frequently asked questions

How long does Vegetarian Lumpia with Garlic Soy 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 Vegetarian Lumpia with Garlic Soy 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 Vegetarian Lumpia with Garlic Soy 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 Vegetarian Lumpia with Garlic Soy 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 Vegetarian Lumpia with Garlic Soy 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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