Go Back
–+ servings
Baked Vegan Lumpia with Glass Noodles

Baked Vegan Lumpia with Glass Noodles – Crispy, Guilt-Free Delight

This Baked Vegan Lumpia with Glass Noodles is a delightful twist on a classic favorite, allowing you to indulge guilt-free!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 lumpia
Course: Appetizers
Cuisine: Filipino
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Sesame Oil Olive oil can be substituted for a milder flavor.
  • 2-3 cloves Garlic Fresh is best, but powdered garlic works in a pinch.
  • 1 Onion Yellow onion is ideal, while red onion offers a sharper taste.
  • 2 cups Green Cabbage Napa cabbage can substitute for a softer texture.
  • 1 cup Carrots Zucchini can serve as a lighter alternative.
  • 1 cup Green Beans Bell peppers can provide a different flavor profile.
  • 1 cup Bean Sprouts Can be replaced with shredded lettuce or other veggies.
  • 2 stalks Scallions Chives can be used instead.
  • 1/2 teaspoon Ground Black Pepper White pepper can be used for a different flavor twist.
  • 2 tablespoons Soy Sauce Tamari or coconut aminos can be substituted for a gluten-free option.
  • 1 tablespoon Vegan Oyster Sauce Optional for extra umami.
  • 100 grams Glass Noodles (mung bean vermicelli) Rice vermicelli can be swapped for a different consistency.
Wrapping
  • 20 pieces Kulit Lumpia (spring roll wrappers) Rice paper can serve as an alternative.
  • 2 tablespoons Cornstarch & Water Mixture Used for sealing the wrappers.
  • 2 tablespoons Olive Oil or Neutral Oil Coconut oil is a suitable substitute.

Equipment

  • large skillet
  • Baking Sheet
  • Parchment paper

Method
 

Preparation
  1. Soak the glass noodles in warm water according to package instructions for about 8-10 minutes. Drain and cut the noodles into shorter lengths.
  2. In a large skillet, heat the sesame oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent, about 3-5 minutes.
  3. Stir in chopped green cabbage, grated carrots, green beans, and bean sprouts. Cook until tender-crisp, around 4-5 minutes, then mix in the softened glass noodles, soy sauce, and ground black pepper.
Assembly and Baking
  1. Lay out the kulit lumpia on a clean surface, with the pointed end facing you. Spoon the vegetable mixture along the wrapper, then roll tightly while tucking in the sides.
  2. Use the cornstarch and water mixture to seal the edges securely.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the lumpia in a single layer, leaving space between each piece.
  4. Brush the tops lightly with olive oil or neutral oil and bake for 20-25 minutes, flipping halfway through.

Nutrition

Serving: 1lumpiaCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 750IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Don't overfill the wrappers, use fresh kulit lumpia for crispiness, and allow lumpia to cool slightly after baking for better handling.

Tried this recipe?

Let us know how it was!