Home / Lifestyle / Pinoy-style vegetable spring rolls

Pinoy-style vegetable spring rolls

Making Pinoy-style vegetable spring rolls, also known as lumpiang toge, is easy and can be part of your pondo meals when you find yourself with no time to cook or to prepare.

This type of spring roll is usually available everywhere: frozen in grocery stores or supermarkets, or in your nearby corner during merienda time when street food vendors make their living by selling this together with fish balls, squid balls, etc.

Vegetable spring roll or lumpiang toge is delicious as a snack and as a meal.
Vegetable spring roll or lumpiang toge is delicious as a snack and as a meal. 

This is also an easy transition for those who are looking to being vegan, or is vegan-curious, or just simply want to incorporate meatless days in their diets. You can put any vegetable you prefer.

Below is an easy recipe my mom used that has elevated this lumpiang toge to a memorable heirloom snack that I now make for my family.


1/2 kilo of bean sprouts

2 pieces carrots, julienned

2 pieces jicama or singkamas, julienned

2 pieces sweet potato, julienned

A few cloves of garlic, minced

1 red onion, sliced

Salt and pepper


1. Prepare your vegetables. Soak the bean sprouts in water with baking soda for a couple of minutes.

2. Clean the bean sprouts and put in a colander to strain excess liquid.

3. In a pan, add oil and saute garlic and onions.

4. Add the vegetables one at a time, starting with the sweet potato as this requires a longer cooking time, followed by carrots and singkamas. For the sweet potato, use the yellow/orange variety.

5. Season with salt and pepper.

6. Simmer for about 10 to 15 minutes until all vegetables are cooked.

7. Once cooled, strain the dish to remove liquid.

8. To assemble, place a spoonful of the vegetables in the lumpia wrapper and roll. Freeze in serving portions.

9. When ready to cook, just heat some oil and fry on all sides until crispy.

10. Serve with your preferred dipping sauce. This goes well with garlic and vinegar sauce.

Happy cooking! — Kay Calpo-Lugtu


The author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.

Credit belongs to: www.manilatimes.net

Check Also

Club Bulakeño’s 35th induction of officers

Club Bulakeño inducted its new set of officers for its historic 35th term for the …