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Baked Vegan Lumpia with Glass noodles

Baked Vegan Lumpia with Glass Noodles

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Snack
Cuisine Filipino
Servings 25 lumpia rolls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Glass Noodles

  1. 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

  1. Heat sesame oil in a large skillet over medium heat. Add garlic and onion, and sauté until fragrant and translucent—about 2 minutes.
  2. 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.
  3. 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

  1. 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.
  2. Seal the edge with the cornstarch-water mixture. Repeat with the remaining wrappers and filling.

Bake the Lumpia

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Place the lumpia seam-side down on the sheet. Lightly brush each one with oil or spray with olive oil.
  3. Bake for 20–25 minutes or until golden brown and crisp, flipping halfway through for even browning.