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Crispy Lumpiang Sotanghon with vegetable glass noodle filling

Lumpiang Sotanghon

Amanda S
Crispy Filipino-style lumpia filled with seasoned glass noodles and vegetables. This meatless version makes 12 rolls and uses clear moisture-control and frying cues for a crisp result.
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Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Snack
Cuisine Filipino
Servings 6 servings
Calories 249 kcal

Equipment

  • Large bowl
  • Colander
  • Large skillet or wok
  • Sheet pan or large plate
  • Heavy skillet, sauté pan, or Dutch oven for frying
  • Instant-read or frying thermometer
  • Wire rack set over a sheet pan

Ingredients
  

For the filling

  • 4 oz dried sotanghon or mung bean glass noodles
  • 1 tbsp neutral cooking oil
  • 3 cloves garlic minced
  • 1/2 medium yellow onion finely sliced
  • 1 cup carrots cut into thin matchsticks
  • 1 cup green beans thinly sliced on the diagonal
  • 2 cups green cabbage finely shredded
  • 1 cup bean sprouts drained well
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp ground black pepper
  • 2 green onions thinly sliced

For wrapping

  • 12 lumpia wrappers
  • 2 tbsp water for sealing

For frying

  • neutral frying oil enough for about 1 to 1 1/2 inches of oil in the pan

Instructions
 

  • Place the dried sotanghon in a bowl and cover with warm water. Soak until flexible but still slightly firm. Drain very thoroughly, then cut the noodles into shorter, easy-to-wrap lengths.
    Sotanghon glass noodles soaking in warm water until flexible
  • Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring, until fragrant and the onion begins to soften. Add the carrots and green beans and cook for about 2 minutes.
    Garlic, onion, carrots, and green beans sautéing in a skillet
  • Add the cabbage and bean sprouts. Cook while tossing until the cabbage begins to wilt but the vegetables still retain some structure. There should be no pool of liquid at the bottom of the pan.
  • Add the drained noodles, soy sauce, sesame oil, black pepper, and green onions. Toss until the noodles absorb the seasoning and are tender but still separate. Cook off any visible excess moisture, then remove from the heat.
    Cooked sotanghon and vegetable filling with no excess liquid
  • Spread the filling in a relatively thin layer on a sheet pan or large plate. Let it cool until no longer warm. Do not wrap hot filling.
    Cooked glass noodle filling spread on a sheet pan to cool
  • Place one wrapper in a diamond position. Add about 1/3 cup filling across the lower third, leaving space around the edges. Fold the bottom corner over the filling, fold both side corners inward, and roll firmly without tearing. Moisten the final corner lightly with water and seal. Repeat to make 12 rolls.
    Vegetable sotanghon filling being rolled in a thin lumpia wrapper
  • Heat about 1 to 1 1/2 inches neutral oil to 350°F.
  • Working in batches so the pan is not crowded, carefully lower the lumpia into the oil. Fry, turning as needed, until evenly deep golden, crisp, and firm rather than leathery, about 3 to 4 minutes per batch. Transfer to a wire rack and do not stack while hot.
    Filipino spring rolls frying in hot oil until crisp and golden
  • Let the rolls stand for a few minutes so the filling is not dangerously hot, then serve while crisp with your preferred dipping sauce.
Crispy Lumpiang Sotanghon with vegetable glass noodle filling
Lumpiang Sotanghon

Notes

Yield: 12 rolls, 2 rolls per serving. The filling should be lightly glossy but have no free liquid before cooling. For best texture, refrigerate cooked lumpia for up to 3 days and reheat in an oven or air fryer. Reheat leftovers to 165°F.
Calculated per serving from USDA FoodData Central values for the listed ingredients, the Simex lumpia wrapper nutrition label (1 wrapper = 40 kcal), and published deep-frying oil-uptake research. Actual values can vary with wrapper brand and frying oil absorption.

Nutrition

Serving: 2rollsCalories: 249kcalCarbohydrates: 42gProtein: 4.1gFat: 7.8gSaturated Fat: 0.7gSodium: 586mgPotassium: 236mgFiber: 2.5gSugar: 3.8gVitamin A: 3617IUVitamin C: 16.7mgCalcium: 41mgIron: 1.2mg
Keyword Filipino glass noodle spring rolls, Lumpiang Sotanghon, sotanghon lumpia
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