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Vegetable Spring Rolls Vegan Recipe: Easy and Delicious

Vegetable Spring Rolls Vegan Recipe: Easy and Delicious. This vegetable spring rolls is refreshingly good.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Filipino
Keyword: Mom Food Blog, Spring Rolls, Spring Rolls Recipe, Vegan Vegetable Spring Rolls, Vegetable Spring Rolls
Servings: 3 people
Cost: $4


  • Frying Pan


  • 1 big Chayote chopped
  • 1 big Carrot chopped
  • 1 cup Cabbage chopped
  • 5 pcs Green beans chopped
  • 2 pcs Spring onions chopped
  • 1 pc Bell Pepper chopped in small pieces
  • 50 pcs Spring Roll sheers or wrapper
  • 2 cups Cooking oil
  • pinch Salt
  • pinch Ground Pepper
  • pinch Mrs. Dash salt-free seasoning this is optional
  • 5 cloves Garlic minced
  • 1 pc Onion minced


  • Clean and sliced all the vegetables.
  • Using a wok or frying pan, saute onions and garlic in cooking oil over medium heat.
  • Add in the chayote, carrots, green beans, cabbage, bell peppers  and spring onions.  Add in salt and pepper.  Cook for 1 minute.
  • Transfer to a plate with paper towel once vegetables are cooked.
  • Wrap the cooked vegetables with spring roll sheets (lumpia wrapper). 
  • Use slurry (mixture of 1 tsp of corn flour with 1-2 tbsp water) to seal the spring roll wrapper.
  • Once you are done wrapping, you can now fry the spring rolls until golden brown.  Place it in a plate with paper towel to  drain excess oil.
  • Transfer to a serving plate and serve. Dip it in your preferred dipping sauce. Enjoy!


1. I use slurry to seal the spring roll sheet when wrapping the veggies because I want to make it vegan.  You can use beaten egg as substitute.
Slurry - a mixture of corn flour and water (1 tsp cornflour with 1-2 tbsp water)