Vegan Vegetable Lumpia
Discover the irresistible charm of Vegan Vegetable Lumpia, a plant-based twist on the Filipino classic that’s bursting with vibrant flavors and crispy perfection. Packed with a colorful medley of shredded carrots, green cabbage, green beans, bean sprouts, and protein-rich tofu, this recipe shines with wholesome ingredients and umami-rich seasoning from soy sauce and sesame oil. The filling is lovingly wrapped in vegan spring roll wrappers and fried to golden crispiness for a delightful crunch with every bite. Perfect for parties, snacking, or as a satisfying appetizer, these lumpia pair beautifully with a tangy vinegar-based dip or sweet chili sauce. With easy-to-follow instructions and gluten-free options, this recipe is sure to become a crowd-pleaser among vegans and non-vegans alike.
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Recipe Information
Ingredients
- 8 oz extra-firm tofu
- 1 cup carrots, shredded
- 1 cup green cabbage, shredded
- 1 cup green beans, finely chopped
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 0.25 tsp black pepper
- 25 sheets spring roll wrappers (vegan, gluten-free if needed)
- 3 cups vegetable oil, for frying
- 0.25 cup water, for sealing wrappers
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 10 minutes. Crumble the tofu into small pieces.
Heat a large skillet or wok over medium heat. Add the sesame oil, then sauté the minced garlic and chopped onion until fragrant, about 2 minutes.
Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring frequently.
Mix in the shredded carrots, shredded cabbage, finely chopped green beans, and bean sprouts. Stir-fry the mixture for another 5-7 minutes until the vegetables are tender but not soggy.
Season the filling with soy sauce (or tamari) and black pepper. Mix well and taste. Adjust seasoning if necessary. Remove the skillet from heat and let the mixture cool to room temperature.
To assemble the lumpia, lay one spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place 1-2 tablespoons of the filling near the bottom corner of the wrapper.
Fold the bottom corner of the wrapper tightly over the filling. Fold in the two side corners, then roll the lumpia upwards until the filling is fully enclosed in a tight cylinder.
Seal the top edge of the wrapper by dabbing it with water and pressing gently. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry the lumpia in small batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Drain the fried lumpia on a plate lined with paper towels to remove excess oil.
Serve the lumpia hot with your favorite dipping sauce, such as a sweet chili sauce or vinegar-based dip.
Nutrition Facts
Calories |
7962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 745.2 g | 955% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 25.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1807 mg | 139% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2288 mg | 49% | |
*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.
