Vegetarian Chicken Lumpia
Delight your taste buds with this irresistible Vegetarian Chicken Lumpia, a plant-based twist on the classic Filipino spring roll. Packed with a hearty blend of vegetarian chicken substitute, crisp carrots, tender cabbage, and vibrant green beans, this recipe delivers on both flavor and texture. Seasoned with aromatic garlic, onions, soy sauce, and a touch of sesame oil, the filling is wrapped in golden, crispy lumpia wrappers that crackle with every bite. Perfect as an appetizer, snack, or party favorite, these lumpia are quick to prepare and easily adaptable to various dipping sauces. Whether you're embracing Meatless Monday or catering to a vegetarian crowd, this crunchy, savory treat will steal the show at the table.
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Recipe Information
Ingredients
- 250 grams vegetarian chicken substitute
- 1 medium carrot
- 0.5 small head cabbage
- 100 grams green beans
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons soy sauce
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon sesame oil
- 15 pieces lumpia wrappers
- 500 milliliters vegetable oil
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
Finely chop the vegetarian chicken substitute into small pieces and set aside.
Peel and grate the carrot. Thinly slice the cabbage and green beans. Finely chop the onion and mince the garlic.
In a large skillet or wok, heat the sesame oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
Add the vegetarian chicken substitute, carrot, cabbage, and green beans to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender.
Season the mixture with soy sauce, ground black pepper, and salt. Mix well and cook for another 3 minutes.
Remove from heat and let the filling cool slightly.
In a small bowl, mix the cornstarch with water to create a slurry.
Separate one lumpia wrapper and place it on a flat surface with a corner pointing towards you, so it forms a diamond shape.
Spoon 2 tablespoons of the filling mixture onto the lower third of the wrapper, leaving space on the sides.
Fold the bottom corner of the wrapper over the filling, then fold the sides inward to enclose the filling.
Continue rolling the lumpia tightly towards the top corner. Dab a little cornstarch slurry on the top corner to seal the edge.
Repeat the rolling process with the remaining wrappers and filling.
In a deep pan, heat the vegetable oil over medium-high heat until hot.
Carefully fry the lumpia in batches to avoid overcrowding the pan, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
Remove from oil and drain on paper towels.
Serve the Vegetarian Chicken Lumpia hot with your choice of dipping sauce.
Nutrition Facts
Calories |
4775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.4 g | 607% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 290.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 22.7 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1754 mg | 37% | |
*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.
