Wrap and Roll with Lumpiang Gulay!

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It is not a Filipino party if there is no lumpia.

Lumpia may have Chinese origin, but it has been adapted and indigenized in the Philippines, becoming a beloved and integral part of our culture. This lumpiang gulay recipe is so simple and versatile, you can adjust it based on whatever vegetables and ingredients are available.

Aside from the savory vegetables, the most memorable part of eating a lumpia is the deep-fried crunchy crepe wrap. That satisfying crunch when you take a bite, feeling the flaky skin sparkling with oil crumbling against your lips, is when you know that you have made the perfect lumpia.


– Lumpia Wrapper
– Oil, for frying

– 1 pc Red Onion Sliced
– 3 cups Togue
– 1 cup Baguio Beans Sliced
– 1/2 cup Carrot Julienne
– 1 cup Cabbage Chopped
– 1 pc Boiled Sweet Potato Sliced
– 4 Tbsp Cornstarch
– 1 pack Maggi Magic Sarap


1. Start with boiling the sweet potato for 8 minutes or until it is cooked. Once it has finished cooking, in a bowl, combine your sliced onion, togue, Baguio beans, carrots, cabbage, and sliced boiled potato. Make sure to season with salt. Then add in your cornstarch and Maggi Magic Sarap. Mix well.

2. When your filling is ready, take a lumpia wrapper and place a spoonful of the vegetable filling on one edge of the wrapper. Fold the sides of the wrapper over the filling, then roll it tightly into a cylinder. Before you finish the wrap, brush the edge with a bit of flour-water paste mix to seal it. Repeat the process until you have used up all your wrappers.

3. Once your lumpia is ready, heat your oil in a deep pan or skillet over medium heat. Carefully place the wrapped lumpia in the hot oil, seam side down. Fry until it becomes crispy and gains a golden-brown crust on all sides. Once cooked, remove the lumpia from the oil and place on paper towels to remove excess oil.


Rolling in the Dip: Sukang Sawsawan is the Key!

No matter how good your lumpiang gulay is, the experience is not complete without a spiced vinegar dip. It softens that crackling delight with a long dip, seeps into the crisp toge inside, and gives it that spicy tang that grants it more flavor. The excess oil that clings onto the deep-fried skin goes away with every dip into your delicious sukang sawsawan, making it come to life even more.

Lumpiang Gulay with Sawsawan

Here is a simple dip recipe perfect for your lumpia.

Vinegar Dip:
– 1 cup Vinegar
– 4 cloves Garlic
– 1 pc Red Onion
– 1 pc Red Chili
– 2 tsp Sugar
– 1 tsp Maggi Savor Original
– Salt and Pepper, to taste


While waiting for your lumpia to cool a bit, in a separate bowl, combine vinegar, minced garlic, sliced red onion, chopped red chili, sugar, Maggi Savor Original, salt, and pepper. Adjust the seasoning according to your preference.

Wrap and Roll!

So get your hands ready, roll up your sleeves, and prepare your ingredients and lumpia wrapper to try this recipe.

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