The crispy Filipino spring rolls known as lumpia are traditionally stuffed with minced meat and vegetables, but this vegan version from Cleodia Martinez features a succulent filling of mushrooms, mashed sweet potato, and quinoa for extra texture. The veg-forward stuffing is infused with simple but flavorful seasonings, and the delicate wrappers get delightfully crispy in the air fryer sans oil. Make sure to look for egg-free lumpia wrappers in the frozen section of Asian markets, and while you’re there pick up some spiced vinegar to use as a dipping sauce. If you can’t find the vinegar, feel free to use reduced-sodium soy sauce, Sriracha, hoisin sauce, or any other tasty sauce that you think would pair well with crunchy, savory air-fried lumpia. Happy snacking!

For more vegan Filipino recipes, check out these tasty ideas:

By Cleodia Martinez,


  • 1 cup diced peeled sweet potato
  • 1½ cups cooked quinoa
  • ½ cup thinly sliced fresh shiitake mushrooms, stems removed
  • ¼ cup fresh or thawed frozen green peas
  • 1 teaspoon onion powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Eight 8-inch frozen round lumpia wrappers, thawed
  • Spiced vinegar, such as Datu Puti Spiced White Vinegar (optional)


  • Place sweet potato in a large pot with enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender; drain. Transfer sweet potato to a large bowl. Mash until creamy. Let cool 5 minutes.
  • Add the next five ingredients (through salt and pepper) to the mashed potato. Stir to combine filling.
  • Cut lumpia wrappers in half to make 16 semicircles.
  • Prepare an assembly station with the wrappers, a large cutting board, a bowl of water, and a large platter.
  • Place flat edge of a wrapper semicircle near you on cutting board. Place about 2 tablespoons of the filling near flat edge, leaving a ½-inch margin. Fold in sides and roll up like a burrito. Dip a finger into bowl of water and run along the seam to seal. Transfer to platter. Repeat with the remaining filling and wrappers.
  • Preheat an air fryer to 380°F. Place assembled lumpia in a single layer in airfryer basket. (You may need to work in batches.) Air-fry 6 to 8 minutes or until crisp. Serve lumpia with spicy vinegar for dipping (if using).

Comments (3)

(5 from 2 votes)

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You can make your own traditional vinegar dipping sauce with white vinegar, fresh cracked black pepper and fresh smashed cloves of garlic


Let me start with that I do not like sweet potatoes. I was a little hesitant to make these. WOW!!! They were a pleasant surprise. Extremely delicious. We mixed up 2 tbl spoons of brown rice syrup with 2 tbl spoons of low sodium soy sauce (from a Asian stir fry FOK recipe) as dipping sauce. They were gone before they cooled off. Next time we will make double and maybe even freeze some. These would also make a great party snack.

Nathalie Reins

Thank you for sharing. I would love to add more vegetables and herbs such as carrots, celery, red cabbage, red pepper, parsley, fresh green onions. I do not have an air fryer, i will bake them. Hopefully it is possible.

About the Author

Headshot of Cleodia martinez

About the Author

Cleodia Martinez

Cleodia Martinez is an entrepreneur and whole-food, plant-based nutritionist and the author of Ay Sus!: Whole Food Plant-Based Global Filipino Cuisine. She helps people around the world feel healthier and eat more plants by combining nutrition science with cooking and practical lifestyle skills to create lasting habit change. She is a first-generation Filipina-American currently living in the San Francisco Bay Area. Visit her website and follow her on Instagram for more information.
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