Vegan Lumpia Shanghai
Crunchy, golden, and packed with plant-based goodness, this Vegan Lumpia Shanghai is a delightful twist on the classic Filipino spring roll. Featuring a savory filling made from crumbled extra-firm tofu, carrots, green beans, cabbage, garlic, and green onions, this recipe is seasoned with soy sauce, sesame oil, and a hint of black pepper to bring bold, authentic flavors to your plate. Wrapped in crisp spring roll wrappers and shallow-fried to perfection, these vegan lumpia are easy to make and perfect as an appetizer, party snack, or side dish. With a prep time of just 30 minutes, you can enjoy these crispy delights in no time, served with your favorite dipping sauce for the ultimate flavor experience. Whether you're hosting a gathering or indulging in some comforting Filipino cuisine, these vegan spring rolls are sure to impress!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 1 large carrot
- 0.5 cup green beans
- 1 cup green cabbage
- 4 pieces green onions
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon black pepper
- 25 pieces spring roll wrappers
- 2 tablespoons water
- 1 cup vegetable oil
Instructions
Press and drain the tofu to remove excess moisture. Once pressed, crumble tofu with your hands or use a fork to mash.
Peel and finely grate the carrot. Finely chop the green beans, cabbage, and green onions. Mince the garlic cloves.
In a large bowl, combine the crumbled tofu, grated carrot, chopped green beans, cabbage, green onions, and minced garlic.
Add soy sauce, sesame oil, and black pepper to the vegetable mixture. Mix well until all ingredients are nicely combined.
Take one spring roll wrapper at a time, laying it flat on a clean surface with a corner pointing towards you.
Place about 1 tablespoon of filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
Mix the water with a tiny bit of flour or cornstarch to create a sealing paste, then brush the edges to seal the lumpia.
Repeat the wrapping process until all the filling is used.
In a large skillet, heat vegetable oil over medium heat. Once hot, gently place lumpia into the oil, seam side down.
Fry the lumpia in batches until golden brown and crisp, about 3-4 minutes per side.
Remove cooked lumpia and drain on a paper towel-lined plate. Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 140.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 10.8 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2959 mg | 228% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1943 mg | 41% | |
*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.
