Bake at 375 on a lightly oiled baking sheet for approx 20-25 minutes or until lightly browned- keep an eye on them, as ovens vary. Lumpia filling. Until then, enjoy the flavours of Filipino food through this vegetarian lumpia recipe. Use the lumpia skins at either full size or 1/4 size (by cutting larger skins into four squares). Vegetable Lumpia vs Lumpiang Shanghai In Philippine cuisine, there are two kinds of fried lumpia : Vegetable Lumpia and Shanghai. This can be made vegetarian or a little meat may be added, too. To tell which one is which, you can see the differences in their size, filling, and dipping sauce. Lumpia (Filipino Vegetarian Spring Rolls) These crunchy and delicious spring rolls (Lumpia) are the perfect appetizers for any party and great for snacking, too. I made Lumpiang Gulay (Vegetarian Lumpia), filled with goodies like sweet potato, tofu, green beans, carrots, cabbage, and bean sprouts, then baked them for … Moisten a lumpia skin in water and roll the vegetable mixture into the skin. Repeat with the remaining skins. I used the Recipe #295447 by Chef #803511 to go with it. The recipe for the fresh lumpia wrapper I got from a Filipino friend of mine and the recipe for the filling I got from a Filipino vegetarian cookbook called Cooking Smart by Blecenda Miranda-Varona and David Arsulo Varona.