Vegetarian Lumpia Shanghai
Crispy, golden, and packed with vibrant flavors, Vegetarian Lumpia Shanghai offers a plant-based twist on the beloved Filipino classic. These bite-sized spring rolls are brimming with a savory medley of finely grated carrots, shredded cabbage, mung bean sprouts, and earthy shu mei mushrooms, all perfectly complemented by crumbled firm tofu. Enhanced with garlic, onions, and a dash of soy sauce and sesame oil, each roll delivers a delightful balance of umami and freshness. Wrapped in delicate spring roll sheets and fried to perfection, these vegetarian lumpia make an irresistible appetizer, snack, or party finger food. Serve alongside a tangy or sweet dipping sauce for a crowd-pleasing treat that’s as satisfying as it is easy to prepare. Perfect for vegetarians and Filipino food enthusiasts alike, this recipe is a must-try for those craving a healthy yet indulgent alternative to traditional Lumpia Shanghai.
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Recipe Information
Ingredients
- 20 pieces spring roll wrappers
- 1 medium carrot, finely grated
- 1 cup green cabbage, shredded
- 1 cup mung bean sprouts
- 1 cup shu mei mushrooms, finely chopped
- 200 grams firm tofu, pressed and crumbled
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup vegetable oil
- for sealing small bowl of water
Instructions
Prepare all the vegetables by washing, draining, and chopping as instructed. Press and crumble the tofu to remove excess water.
In a large mixing bowl, combine the grated carrot, shredded cabbage, bean sprouts, chopped mushrooms, crumbled tofu, minced garlic, and chopped onion.
Add soy sauce, sesame oil, salt, and black pepper to the filling mixture. Mix thoroughly until all ingredients are well combined.
Carefully separate the spring roll wrappers. Keep them covered with a damp cloth to prevent drying out.
Place one wrapper on a flat surface, keeping one corner pointing towards you, creating a diamond shape.
Spoon about 1 to 2 tablespoons of the filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides, and continue rolling tightly until you reach the other corner.
Dab some water with your fingers on the remaining corner to seal the lumpia roll.
Repeat the process with the remaining wrappers and filling until all are used up.
Heat the vegetable oil in a deep pan over medium-high heat.
Carefully place the lumpia in the oil, a few at a time, to avoid overcrowding the pan.
Fry the lumpia for about 3 to 5 minutes, turning to ensure they are golden brown and crispy on all sides.
Use a slotted spoon to remove them from the oil, and drain on paper towels to remove excess oil.
Serve the lumpia warm with your favorite dipping sauce.
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 140.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 20.1 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 932 mg | 72% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2327 mg | 50% | |
*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.
