Vegan Lumpiang Shanghai
Delight in the bold flavors and irresistible crunch of Vegan Lumpiang Shanghai, a plant-based twist on the iconic Filipino spring rolls. Packed with a colorful medley of crumbled tofu, finely grated carrots, shredded cabbage, and chopped green beans, this recipe delivers a savory and satisfying bite infused with garlic, soy sauce, and hoisin for an umami-rich profile. Each roll is tightly wrapped in vegan spring roll wrappers and fried to golden perfection, ensuring every bite is crispy and delicious. Perfect as an appetizer, party snack, or light meal, these vegan spring rolls come together in under an hour and pair beautifully with your favorite dipping sauce. An ideal choice for anyone seeking easy yet flavorful vegan Filipino cuisine, this recipe proves that classic comfort food can be both plant-based and irresistible!
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 medium carrots, finely grated
- 150 g cabbage, finely shredded
- 50 g green beans, finely chopped
- 4 stalks spring onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 0.5 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 20 pieces spring roll wrappers (vegan)
- as needed vegetable oil for frying
Instructions
Press the tofu to remove excess moisture. Once pressed, crumble it into a large mixing bowl.
Add grated carrots, shredded cabbage, chopped green beans, and chopped spring onions to the tofu in the bowl.
In a small bowl, combine minced garlic, soy sauce, hoisin sauce, ground black pepper, and sesame oil. Mix well and pour over the tofu and vegetable mixture.
Using your hands or a spoon, thoroughly mix the tofu and vegetables until everything is well combined.
Separate one spring roll wrapper and place it on a clean flat surface. Position it so that a corner points toward you, like a diamond shape.
Place about one to two tablespoons of the filling mixture near the bottom corner of the wrapper. Roll the corner over the filling and continue rolling tightly until you reach the middle.
Fold the left and right corners of the wrapper toward the center to seal the sides and continue rolling. Moisten the top corner with a little water to seal the roll.
Repeat the process with the remaining wrappers and filling until all are used.
Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat until hot.
Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
Remove the lumpiang shanghai from the oil and drain on a plate lined with paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 22.0 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2041 mg | 43% | |
*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.
