Vegan Classic Filipino Lumpia
Discover the irresistible crunch and bold flavors of Vegan Classic Filipino Lumpia, a plant-based twist on a beloved Filipino snack. This recipe features a mouthwatering filling of shredded cabbage, julienned carrots, mung bean sprouts, green beans, and crumbled tofu, seasoned with soy sauce, garlic, and onions for an authentic taste. Wrapped in vegan lumpia wrappers and fried to golden perfection, these crispy delights are perfect as party appetizers, savory snacks, or a side dish. Serve them hot with a traditional dipping sauce like spicy vinegar or sweet chili sauce for the ultimate crowd-pleaser. Easy to prepare and bursting with wholesome veggies, this recipe will have everyone coming back for more!
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Recipe Information
Ingredients
- 25 pieces vegan lumpia wrappers
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 cup mung bean sprouts
- 1 cup green beans, finely chopped
- 8 ounces tofu, firm, crumbled
- 4 tablespoons canola oil
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
- 1 tablespoon cornstarch
- 2 cups canola oil for frying
Instructions
In a large pan over medium heat, add 4 tablespoons of canola oil and sauté the minced garlic and chopped onion until fragrant and translucent, about 3 minutes.
Add the crumbled tofu to the pan and cook for another 5 minutes, stirring occasionally, until slightly browned.
Stir in the soy sauce, shredded cabbage, julienned carrots, mung bean sprouts, and chopped green beans. Sprinkle with salt and pepper.
Continue to cook the vegetable mixture for about 5 minutes until the vegetables are just tender but still crunchy.
Prepare the cornstarch paste to seal the wrappers by mixing 1 tablespoon cornstarch with approximately 0.5 cup water in a small bowl. Stir until smooth.
Lay a lumpia wrapper on a clean, flat surface, with one corner pointing towards you. Scoop 2 tablespoons of the vegetable filling onto the lower corner of the wrapper. Roll the corner to cover the filling, then fold in the sides and continue rolling up. Seal the edge with a dab of the cornstarch paste. Repeat this process with the remaining wrappers and filling.
In a deep pan or pot, heat 2 cups of canola oil over medium-high heat. Test the oil temperature by dropping a small piece of lumpia wrapper — it should sizzle immediately.
Carefully fry the lumpia, a few pieces at a time, until golden brown and crispy, about 3-4 minutes per side. Do not overcrowd the pan.
Once cooked, place the fried lumpia on a plate lined with paper towels to drain excess oil.
Serve the vegan lumpia hot with your choice of dipping sauce, such as a spicy vinegar or sweet chili sauce.
Nutrition Facts
Calories |
6658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.8 g | 720% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 38.8 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2000 mg | 154% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2779 mg | 59% | |
*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.
