If you’ve been craving the crispy, savory bite of traditional lumpia but want a plant-based version that’s baked instead of fried, this Baked Vegan Lumpia with Glass Noodles is your new go-to. It’s a fresh and flavorful spin on the Filipino classic, perfect for parties, potlucks, or even weeknight dinners. Packed with crunchy vegetables, vermicelli (glass noodles), and bold aromatics, this vegan lumpia recipe stays true to the spirit of the original while embracing a healthier and kinder approach. And yes—no deep frying involved!
This isn’t your average lumpia. Think of it as a mash-up between vegetarian spring rolls, veggie lumpia, and the soul of a true vegetarian lumpia recipe Filipino-style. The noodles give it body, the veggies add color and crunch, and the baking makes it easy and clean to prepare without sacrificing flavor. If you've tried vegan egg rolls or vegan dumplings before, this lumpia is a must-try!
Baked Vegan Lumpia with Glass Noodles
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Filipino
Large skillet or wok Ideal for stir-frying the filling. A sauté pan works too.
Mixing bowl For combining the noodles with the sautéed veggies.
Knife and Cutting Board For prepping all the fresh ingredients.
Baking sheet Use a rimmed one to prevent drips.
Parchment paper or silicone baking mat Prevents sticking without adding extra oil.
Pastry Brush For brushing oil onto the lumpia. If you don’t have one, use a spoon or your fingers.
For the Filling
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 cup shredded green cabbage
- 1 cup julienned carrots
- 1/2 cup chopped green beans
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/2 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce optional for extra umami
- 1 cup cooked glass noodles mung bean vermicelli, chopped into 2-inch lengths
- Salt to taste
For the Wrappers
- 25 pieces of kulit lumpia spring roll wrappers
- 2 tablespoons cornstarch mixed with 2 tablespoons water to seal the wrappers
For Baking
- Olive oil spray or 2 tablespoons neutral oil for brushing
Prepare the Glass Noodles
Cook the glass noodles according to package instructions (usually soaking in hot water for 5-7 minutes). Drain and snip them into shorter strands with kitchen scissors for easier mixing and rolling.
Sauté the Aromatics and Vegetables
Heat sesame oil in a large skillet over medium heat. Add garlic and onion, and sauté until fragrant and translucent—about 2 minutes.
Add carrots, cabbage, and green beans. Stir-fry for 4-5 minutes until slightly tender but still crisp. Toss in bean sprouts and scallions, and cook for another minute.
Season with soy sauce, black pepper, and vegan oyster sauce if using. Add the chopped glass noodles and mix well. Adjust seasoning with salt to taste. Turn off the heat and let the filling cool slightly.
Assemble the Lumpia
Lay a piece of kulit lumpia on a flat surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the filling near the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly upwards.
Seal the edge with the cornstarch-water mixture. Repeat with the remaining wrappers and filling.
Bake the Lumpia
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Place the lumpia seam-side down on the sheet. Lightly brush each one with oil or spray with olive oil.
Bake for 20–25 minutes or until golden brown and crisp, flipping halfway through for even browning.
Pairings
This baked vegan lumpia is versatile, making it easy to pair with a variety of sides and dips.
Dipping Sauces
- Spicy vinegar dip – Classic and punchy, made with white vinegar, garlic, chili, and a touch of soy sauce.
- Sweet chili sauce – A slightly sweet and spicy option, great for dipping.
- Peanut sauce – Creamy and nutty, especially good if you love flavors found in fresh lumpia recipe.
Side Dishes
- Cucumber salad – Refreshing and balances the savory lumpia beautifully.
- Garlic fried rice – A filling and delicious option for a complete Filipino-inspired meal.
- Pasta salad recipe Italian-style – Offers a fun, unexpected pairing with Mediterranean vibes.
You can even serve them as part of a mixed appetizer platter with vegan spring rolls, vegetarian lumpia, or even some cheese roll stick lumpia for those who are not strictly vegan.
FAQs
1. Can I use a different type of noodle?
Yes! While glass noodles are traditional in many vegetable lumpia recipe versions, you can substitute with rice vermicelli or even shredded zucchini for a lighter option.
2. What kind of wrapper works best for vegan lumpia?
Kulit lumpia goreng (the kind used for fried spring rolls) works perfectly here, even for baking. Look for thin, pliable wrappers in the freezer section of Asian markets.
3. Can I freeze these before baking?
Absolutely! Assemble the rolls, place them in a single layer on a baking sheet, and freeze until solid. Transfer to a zip-top bag and store for up to 2 months. Bake from frozen—just add an extra 5-7 minutes.
4. What are the best vegetables to use?
Stick with crunchy, low-moisture veggies like cabbage, carrots, and green beans. You can also add mushrooms, tofu, or jicama. Many vegetable lumpia and veggie lumpia Filipino recipes include variations based on what's in season or in the fridge.
5. Is there a sweet version of lumpia I can try next?
Yes! Look up banana roll kulit lumpia or banana lumpia—a popular Filipino dessert featuring saba bananas, sugar, and jackfruit, all wrapped in lumpia wrappers and fried to golden perfection. It’s a delicious contrast to this savory version.
