Vegan Chicken Lumpia
Dive into the irresistible world of Filipino-inspired cuisine with this Vegan Chicken Lumpia recipe, a plant-based twist on the beloved crispy spring rolls. Packed with a flavorful filling made from rehydrated textured vegetable protein (TVP), fresh vegetables like shredded carrots and crunchy cabbage, and seasoned with soy sauce and vegan oyster sauce, these lumpia are a satisfying treat for vegans and meat-eaters alike. Wrapped tightly in delicate lumpia wrappers and fried to a golden perfection, each bite delivers a delightful crunch and savory goodness. Perfect as an appetizer, snack, or party favorite, this dish delivers bold flavors while staying 100% plant-based. Serve them piping hot with your favorite dipping sauce for a crowd-pleasing treat that’s both comforting and versatile. Whether you’re exploring vegan Filipino dishes or simply craving a new twist on spring rolls, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Warm vegetable broth
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, shredded
- 2 cups Cabbage, thinly sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Vegan oyster sauce
- 0.5 teaspoon Black pepper
- 20 pieces Lumpia wrappers
- 2 cups Vegetable oil, for frying
- 1 bowl Water, for sealing wrappers
Instructions
Place the textured vegetable protein (TVP) in a bowl and pour in the warm vegetable broth. Let it sit for 10 minutes to rehydrate, then drain any excess liquid.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
Add the rehydrated TVP to the skillet and cook for 5 minutes, stirring occasionally.
Mix in the shredded carrot, sliced cabbage, soy sauce, vegan oyster sauce, and black pepper. Cook until the vegetables are tender, about 5-7 minutes. Remove from heat and let the mixture cool slightly.
On a clean surface, lay out one lumpia wrapper. Place about 2 tablespoons of the filling near one corner of the wrapper.
Fold the corner over the filling, roll the wrapper tightly, and fold in the sides as you go to form a neat roll. Use a dab of water to seal the edge of the wrapper.
Repeat the rolling process with the remaining wrappers and filling.
In a large frying pan, heat enough vegetable oil over medium-high heat to submerge a lumpia. Once hot, fry the lumpia in batches until they are golden brown and crispy, about 3-4 minutes per batch. Turn them occasionally for even cooking.
Remove the lumpia from the oil and drain on paper towels.
Serve the vegan chicken lumpia with your favorite dipping sauce.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
