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    Home » Appetizer

    Vegetable Spring Rolls | Fried Spring Rolls | Lumpia

    Published: Aug 28, 2015 · Modified: Feb 29, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Vegetable spring rolls are crispy and tasty snacks, appetizers, or finger food from Asian cuisine, where the rolls are stuffed with crisp vegetables and sometimes along with meat and deep fried or baked.

    Check out crispy fried tofu with peanut sauce and fresh Vietnamese spring rolls.

    Crispy fried vegetable spring rolls served with sweet chili sauce (lumpia, thai spring rolls).

    Jump to:
    • About the recipe
    • Ingredients
    • Step-by-step instructions
    • Tips
    • Baking instructions
    • Serving suggestion
    • Recipe FAQs
    • More Asian recipes
    • Recipe card
    • User Reviews

    About the recipe

    Spring Roll is a Chinese snack filled with vegetables in a pastry sheet, rolled, and deep fried. Since spring rolls are prepared using spring vegetables like cabbage, carrots, and spring onions and made during spring festivals, it is called spring rolls.

    Spring rolls originated in China but are now very popular in Vietnamese, Thai, Philippines. It is called cha gio in Vietnam, paw pia tod in Thailand, and lumpia in the Philippines. Each has its own variation in the filling.

    Spring rolls are one of the best recipes to be served as an appetizer or finger food for your dinner party or to bring for potlucks and picnics.

    Ingredients

    Wrappers: you can use spring roll wrappers, lumpia wrappers, egg roll wrappers, or tortillas to make these crispy fried spring rolls. Generally, I wouldn't like using rice rolls wrappers for frying as they are challenging to manage and absorb excess oil. Rice roll wrappers are good for making these fresh summer rolls. For best results, use store-bought wrappers or tortillas, as they have a uniform thickness.

    Vegetables: I have used cabbage, carrot, capsicum, fresh basil leaves, and spring onions. You can add mushrooms, celery, sprouts, rice noodles, shrimp, or even your favorite meat.

    Flavoring: Use pepper, salt, and pepper flakes with soy sauce and vinegar.

    See the recipe card below for a full list of ingredients and measurements.

    Crispy fried spring rolls, vegetarian restaurant style (lumpia, thai spring rolls).

    Step-by-step instructions

    Spring rolls filling

    • Using a food processor, finely chop all the vegetables. You can also use any other vegetables or meat of your choice.
    • Transfer this finely chopped vegetables to a bowl.
    • In a pan on a medium-high flame, heat oil. 
    • Add all the chopped veggies and cook on high flame till the vegetables are half cooked but crispy. 
    • To this, add basil leaves, pepper powder, pepper flakes, soy sauce, vinegar, salt to taste and mix well. Switch off the flame. 

    How to wrap a spring roll?

    • Add flour and 2 tablespoon of water in a small bowl and mix to form a thick paste. This is used for sealing the edges of the spring roll. You can use only water. 
    • Place a tortilla wrap or spring roll wrapper on a working surface. Take about 2 tablespoon of the vegetable mixture, and place it as a log-on end farther from you. 
    • Apply the flour paste along the edge of the tortilla to act as glue.
    • Using the edge farther to you, roll it up and over the vegetable mix and tuck it to form a tight log by pulling the mixture closer together.
    • Fold the left side of the wrapper towards the center and then the right side to seal and close the ends of the roll.
    • Now roll the wrapper towards you, gently tucking the filling tighter. Make sure the end is sealed with the flour mixture. (Check the video here on how to wrap a spring roll: src wiki )

    How to make deep-fried crispy spring rolls?

    • Heat oil for frying. See that atleast 40 % of the pan is covered with oil.
    • Once the oil is hot, fry the rolls on a medium flame for approximately 2 to 3 minutes on each side until it becomes crispy and golden brown. 
    • Transfer it to a paper towel to absorb any excess oil.
    • Serve with sweet and spicy chili sauce, and enjoy. 
    crispy deep fried spring rolls stuffed with crisp vegetables and served with sweet chili sauce.

    Tips

    • For this recipe, you can also use egg wrappers instead of tortillas or frozen spring roll wrappers. Generally, I wouldn't say I like using rice rolls wrappers for frying as they are difficult to manage and absorb excess oil. 
    • See that you squeeze the vegetable mixture to avoid any water content before placing it on the wrap. Else spring rolls might explode while frying.
    • For crispy and perfect spring rolls, always see that the oil is hot, and spring rolls are cooked on medium to medium-high flame. 
    • Do not overcrowd the pan. Depending on the size of the pan, add the spring rolls.
    • Do not overfill the spring roll. Too much filling will rip the wrapper. 
    • Leftover spring rolls can be stored in an air-tight conatiner in the refrigerator for 4 to 5 days. Reheat in the microwave until heated through and becomes crispy.

    Baking instructions

    Preheat the oven to 400 degrees F. Brush each spring roll with oil. Bake in preheated oven for 15 minutes, flipping halfway through or until spring rolls become crispy and golden brown.

    Serving suggestion

    Spring rolls can be served with fried rice or hakka noodles for a complete meal or as an appetizer with peanut sauce, hoisin sauce, or sweet chili sauce, or schezwan sauce.

    Recipe FAQs

    What is the difference between a fresh spring roll and a fried spring roll?

    Fresh spring rolls, also called summer rolls, are made from rice wrappers that are thin and translucent, prepared using raw or lightly cooked vegetables, and served cold. They are light, refreshing, and healthy.
    Fried spring rolls are crispy ones wrapped in thick pastry sheets and fried until crisp and golden brown. They taste the best when served warm as appetizers. They are not healthy like fresh spring rolls, as they are traditionally deep-fried.

    What dipping sauces go well with spring rolls?

    Spring rolls can be served with a variety of dipping sauce that enhances the flavors. Some popular ones are peanut sauce, schezwan sauce, sweet chili sauce, hoisin peanut sauce, nuoc cham, or simply vinegar and soy sauce.

    Can spring rolls be made in advance?

    Spring rolls can be made ahead of time and frozen (uncooked). When ready to serve, fry them over high heat until crisp and golden brown.

    Calories in fried spring rolls

    One serving of spring rolls contains 125 calories with 3g of protein.

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      Vegetable Fried Rice Recipe | Healthy Veg Fried Rice
    • best vegetable noodles street style, restaurant style veg hakka noodles recipe, veg chow mein Indian
      Vegetable Hakka Noodles | How to make Veg Noodles
    • Crispy fried tofu with sweet and spicy Thai peanut sauce on a white plate.
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    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Crispy fried spring rolls or vegetable spring rolls with sweet chili sauce (lumpia).

    Vegetable Spring Rolls | Fried Spring Rolls | Lumpia

    Kushi
    Fried spring rolls are crispy and tasty snacks, appetizers, or finger food from Asian cuisine, where the rolls are stuffed with crisp vegetables or sometimes even meat and fried or baked.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Finger Food, Snack
    Cuisine Asian, Chinese, Philippines, Thai, Vietnamese
    Servings 10
    Calories 125 kcal

    Equipment

    • Pan for frying

    Ingredients
      

    • 10 Tortillas Spring rolls wrappers or Lumpia wrappers
    • 1 tablespoon Vegetable Oil moe for frying
    • 2 cups Cabbage
    • 1 Carrot
    • 1 Capsicum bell pepper
    • ½ Onion
    • ½ inch Ginger
    • 2 Garlic cloves
    • 1 Green chili
    • 2 Spring onions
    • Salt to taste
    • 1 tablespoon Thai basil coriander leaves or dried Basil leaves - 1 tsp
    • ½ teaspoon Black Pepper powder
    • 1 teaspoon Red Pepper flakes
    • 1 to 2 teaspoon Soy sauce
    • ½ teaspoon Vinegar
    • 2 tablespoon All-purpose flour

    Instructions
     

    Spring rolls filling

    • Using a food processor, finely chop all the vegetables. You can also use any other vegetables or meat of your choice.
      2 cups Cabbage, 1 Carrot, 1 Capsicum, ½ Onion, ½ inch Ginger, 2 Garlic cloves, 1 Green chili, 2 Spring onions
    • Transfer this finely chopped vegetables to a bowl.
    • In a pan on a medium-high flame, heat oil.
      1 tablespoon Vegetable Oil
    • Add all the chopped veggies and cook on high flame till the vegetables are half cooked but crispy.
    • To this, add basil leaves, pepper powder, pepper flakes, soy sauce, vinegar, salt to taste and mix well. Switch off the flame.
      Salt to taste, 1 tablespoon Thai basil, ½ teaspoon Black Pepper powder, 1 teaspoon Red Pepper flakes, 1 to 2 teaspoon Soy sauce, ½ teaspoon Vinegar

    How to wrap a spring roll?

    • Add flour and 2 tablespoon of water in a small bowl and mix to form a thick paste. This is used for sealing the edges of the spring roll. You can use only water.
      2 tablespoon All-purpose flour
    • Place a tortilla wrap or spring roll wrapper on a working surface. Take about 2 tablespoon of the vegetable mixture, and place it as a log-on end farther from you.
      10 Tortillas
    • Apply the flour paste along the edge of the tortilla to act as glue.
    • Using the edge farther to you, roll it up and over the vegetable mix and tuck it to form a tight log by pulling the mixture closer together.
    • Fold the left side of the wrapper towards the center and then the right side to seal and close the ends of the roll.
    • Now roll the wrapper towards you, gently tucking the filling tighter. Make sure the end is sealed with the flour mixture. (Check the video here on how to wrap a spring roll: src wiki )

    How to make deep-fried crispy spring rolls?

    • Heat oil for frying. See that atleast 40 % of the pan is covered with oil.
    • Once the oil is hot, fry the rolls on a medium flame for approximately 2 to 3 minutes on each side until it becomes crispy and golden brown.
    • Transfer it to a paper towel to absorb any excess oil.
    • Serve with sweet and spicy chili sauce, and enjoy.

    Notes

    • For this recipe, you can also use egg wrappers instead of tortillas or frozen spring roll wrappers. Generally, I wouldn't say I like using rice rolls wrappers for frying as they are difficult to manage and absorb excess oil. 
    • See that you squeeze the vegetable mixture to avoid any water content before placing it on the wrap. Else spring rolls might explode while frying.
    • For crispy and perfect spring rolls, always see that the oil is hot, and spring rolls are cooked on medium to medium-high flame. 
    • Do not overcrowd the pan. Depending on the size of the pan, add the spring rolls.
    • Do not overfill the spring roll. Too much filling will rip the wrapper. 
    • Leftover spring rolls can be stored in an air-tight conatiner in the refrigerator for 4 to 5 days. Reheat in the microwave until heated through and becomes crispy.

    Baking instructions

    Preheat the oven to 400 degrees F. Brush each spring roll with oil. Bake in preheated oven for 15 minutes, flipping halfway through or until spring rolls become crispy and golden brown.

    Serving suggestions

    Spring rolls can be served with fried rice or hakka noodles for a complete meal or as an appetizer with peanut sauce, hoisin sauce, or sweet chili sauce.

    Nutrition

    Calories: 125kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 397mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 22mgCalcium: 58mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Note: We originally posted this vegetable spring rolls recipe in Oct 2015. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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    Reader Interactions

    Comments

    1. Nalini Somayaji

      September 01, 2015 at 12:48 pm

      5 stars
      lovely droll worthy deep fried spring rolls...feeling like grabbing some...

      Reply
      • Kushi

        September 01, 2015 at 1:41 pm

        Thank you Nalini 🙂 All yours 🙂

        Reply
    2. Lajjue

      September 28, 2015 at 10:04 am

      5 stars
      These spring rolls looks absolutely delicious and easy to make. Thanks for sharing Kushi.

      Reply
      • Kushi

        September 28, 2015 at 2:36 pm

        Thank you Lajjue 🙂

        Reply
    3. Jyothi - Currytrail.in

      October 26, 2015 at 1:48 am

      5 stars
      Perfectly made with perfect color! Too good Kushi. I can have this any time of the day 😀

      Reply
      • Kushi

        October 28, 2015 at 1:44 am

        Thank you so much Jyothi 🙂

        Reply
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    5 from 8 votes (1 rating without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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