Lumpiang Gulay

Lumpiang Gulay or vegetable roll is a favorite filipino recipe not for just viand as well as for merienda. For merienda, lumpiang togue recipe was usually served as a side dish for lugaw or arrozcaldo along with tokwa't baboy. Here is my way of preparing an authentic filipino recipes- Pritong Lumpiang Gulay.


  • 1 kg of mongo sprout ( Togue)
  • 100 gram of Bitsuwelas, shredded
  • 100 gram cabbage, shreded
  • 100 Gram of camote (sweet potato) slice into strips
  • 5 pcs of tokwa (small) cut into small cubes
  • 1/2 head garlic, minced
  • 1 onion head (medium size), Slice
  • 100 gram small hipon (shrimp)
  • Patis or fish sauce
  • 2 pcs pork cubes seasoning
  • 1 cup of water
  • vetsin
  • Vegetable oil 1 cup
  • Lumpia wrapper
Sawsawan or Sauce Dippings

  • 1/2 cloves of garlic, minced
  • 1 cup of soysauce
  • 1/2 cup of vinegar
  • 2 pcs of red hot chillie pepper, cut into pcs
  • Sugar to taste
Preparation of Cooking for Lumpiang Gulay

In a wok, sautee garlic and onion, then add  patis, camote and shrimp, when camote tenderize wash mongo sprout, cabbabe and bitsuwelas, cover and simmer for 5 minutes. Add 1 cup of water with pork cubes seasoning to boil, cover and simmer for 5 - 10 minutes. Add vetsin and salt to taste. Place the lumpia wrapper in a platter, add 1 heaping  tbsp of drain cooked vegetable at the center and fold  at the opposite side while rolling on the other side to keep the vegetable inside the wrapper. Repeat same process for the remaining cook vegetable. Heat fying pan and add vegetable oil, fry wrap vegetable unti the wrapper turn into golden brown and crispy, turn to cook the opposite side. Place the fried lumpiang gulay on a plate with a tissue paper at the top to sbsorbed excess oil. Serve hot with the sawsawan or dipping sauce as a side dish for lugaw or goto.

Fo the sauce, mix all of the ingredient and add sugar according to your taste. I didn't add pork to make it a healthy recipe.

Related Recipe

Tokwa't Baboy