Lola's Vegetarian Lumpia

Recipe by Woldy Reyes


Woldy Reyes is a Chef and Founder of the Brooklyn-based catering company, Woldy Kusina. Woldy is a first-generation Filipino American, and he’s known for infusing contemporary dishes with vibrant flavors and colors that are inspired by his roots. You can follow Woldy here.
Woldy shares a lumpia recipe from his Lola, his grandmother. He remembers sitting with his Lola at the kitchen table as she rolled her lumpia, one by one, into edible “presents.” The fried, crunchy spring rolls are best served with Banana Ketchup. They’re a crowd pleaser and the perfect appetizer for holiday celebrations with friends and family.

Lola's Vegetarian Lumpia

Recipe by Woldy Reyes


1 small yellow onion, diced

5 garlic cloves, peeled and minced

3 tbsps fresh ginger root, peeled and minced

1 cup orange carrots, julienned

1 cup chinese celery, chopped

1 pound bean sprouts

1 (15 oz) can chickpeas, drained

½ cup scallions, finely chopped

½ cup cilantro, finely chopped

3 tbsps vegetable oil

Salt and pepper to taste

25 Spring Roll Wrappers

Vegetable oil

UFC Banana Ketchup

Step one

Make the filling. In a large pan, heat up vegetable oil over medium heat. Add onions and saute until translucent.


Step two

Add garlic and ginger and cook until fragrant, about another minute or two.


Step three

Add carrots, chinese celery, bean sprouts and chickpeas to the pan and stir. Cook for 5 minutes.


Step four

Transfer the cooked vegetables to a medium mixing bowl and let it cool completely.

When the vegetables are completely cooled, add in scallions and cilantro. Season the

vegetables with kosher salt and black pepper.


Step five

Gently peel apart the spring roll wrappers and work with one spring roll wrapper at a time. Keep

the wrappers covered in a damp cloth or in the plastic wrapper. 


Step six

On a clean flat surface, place the wrapper with a corner pointing to you. Using a ¼ measuring cup, place the vegetable filling in the center of the bottom wrapper and spread the filling horizontally to form a log. 


Step seven

Fold up the bottom corner over the filling and roll 2 times. Fold in the side corners. Using a pastry brush or clean fingertips, brush the top corner with water and roll up the wrapper tightly. Transfer the lumpia side seam down on a clean baking sheet and continue to assemble the rolls.


Step eight

In a heavy-bottomed pan, heat up about an inch or 2 of vegetable oil on medium heat for about 7 minutes or until it reads 350 degrees on a thermometer. Working in batches, fry up about 3-5 egg rolls, making sure not to overcrowd the pan. Fry each side for about 4 minutes until golden brown. 


Step nine

Transfer the finished lumpia onto a paper towel lined baking sheet and immediately season with salt. Serve them hot or at room temperature with Banana Ketchup.