Save Time & Meal Prep This Lumpia for World Vegetarian Day!

If you’ve been trying to figure out how to eat more vegetables while saving time and still enjoy what you eat, we’ve got the recipe that’s perfect for you – lumpia gulay a.k.a vegetable lumpia. While not as popular as lumpia shanghai, vegetable lumpia is a delicious vegetarian alternative that’s crispy and delicious. This recipe uses Knorr Liquid Seasoning to flavor the vegetables making it rich in umami-flavors while staying vegan-friendly.

Lumpia isn’t the fastest dish to make, but with a little planning and meal prep, you can have this crispy and ready to eat in less than 10 minutes! Double (or triple!) this recipe and freeze some of your rolled lumpia gulay in an airtight container and you’ll have vegetable lumpia that’s ready to fry whenever a craving strikes, a tita comes over, or for celebrating World Vegetarian Day!

45 min.
4 People
Easy

Ingredients

1/2 cup mushrooms
1/2 cup cabbage
1/2 cup water chestnuts, rinsed & drained well
1/4 cup carrots
6 pcs garlic cloves
2 tbsp fresh ginger
1/2 cup togue (bean sprout)
1/2 pc onion
1 tbsp oil
3 tbsp Knorr Liquid Seasoning Original
1/2 tsp salt
1/2 tsp black pepper, ground
1/2 tsp chili flakes (optional)
1 pack lumpia wrapper
1 pc large egg (omit to make vegan-friendly)
1 tbsp water
oil for frying

Cooking Method

Finely chop all your vegetables.
Combine the mushrooms, cabbage, carrots, and water chestnuts in one bowl and the other vegetables in another.
Set a pot over medium heat and add 1 tablespoon of oil. Add your chopped mushrooms, cabbage, carrots, and water chestnuts. Cook until the vegetables lose some of their water and set aside..
We cook these vegetable lumpia ingredients with a higher water content so that our vegetable lumpia stays crisp when fried.
Once the cooked vegetables are cool, combine them with the other ingredients in a large bowl.
Add Knorr Liquid Seasoning Original, salt, ground pepper, and chili flakes if using.
Mix it all together and prepare for assembly.
Get your lumpia wrapper and separate them. Stack the separated lumpia wrappers on a plate.
Whisk your egg with 1 tablespoon of water and place it on the table where you will be wrapping your vegetable lumpia.
Prepare the container for your wrapped vegetable lumpia and prepare the area where you will do your wrapping. Any plate will do.
Get a lumpia wrapper and add about 2 heaping tablespoons onto the wrapper and begin rolling. Seal the lumpia by patting the egg mixture with your finger on the edge of the lumpia wrapper before sealing. Only use water to make this vegan-friendly.
Make sure that the edges are tightly sealed and the vegetable lumpia is rolled tightly so that no vegetables spill from the side when frying.
If cooking immediately, heat oil in a heavy-bottom pan and fry your lumpia until golden brown.
If freezing, get an airtight container and stack your lumpia on top of each other. To prevent them from sticking to each other, you can space them out a bit and add parchment paper before stacking the other vegetable lumpia pieces on top.
Frozen lumpia will last in the freezer for 1 month.
To cook your frozen lumpia, simply heat up oil in a heavy bottom pot and add your frozen (no need to defrost!) lumpia straight from the freezer. Cook until golden brown and enjoy!

Eating healthier shouldn’t be hard or tasteless. With this recipe, you can have a quick, easy, and satisfying meal on those busy days. Make vegetable lumpia ahead of time and you’re set for an easy vegetarian-friendly meal.