Vegetarian Lumpiang Shanghai
Crisp, savory, and bursting with flavor, Vegetarian Lumpiang Shanghai is a delightful plant-based twist on the traditional Filipino spring roll. Packed with a nutritious medley of finely grated carrots, chopped green beans, shredded cabbage, and crumbled tofu, this recipe creates a filling that’s both hearty and vibrant. Seasoned with soy sauce, sesame oil, and aromatic garlic, these rolls are wrapped in thin lumpia wrappers and fried to golden perfection for a satisfying crunch in every bite. Perfect as an appetizer or snack, these vegetarian spring rolls are a versatile crowd-pleaser, especially when paired with sweet chili sauce or zesty vinegar dip. Ready in under an hour, this easy and flavorful dish is sure to become a favorite, whether you're hosting a dinner party or simply craving a comforting treat.
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Recipe Information
Ingredients
- 2 medium, finely grated carrots
- 100 grams, finely chopped green beans
- 1 cup, shredded cabbage
- 200 grams, crumbled firm tofu
- 3 stalks, finely chopped spring onions
- 4 cloves, minced garlic
- 3 tablespoons soy sauce
- 0.5 teaspoon pepper
- 0.5 teaspoon salt
- 1 teaspoon sesame oil
- 20 pieces lumpia wrappers
- 500 milliliters, for frying vegetable oil
Instructions
1. In a large mixing bowl, combine the grated carrots, chopped green beans, shredded cabbage, crumbled tofu, and chopped spring onions.
2. Add the minced garlic, soy sauce, pepper, salt, and sesame oil to the bowl. Mix well until all ingredients are evenly distributed.
3. Take one lumpia wrapper and place it on a clean, flat surface. Spoon about 2 tablespoons of the vegetable mixture onto one corner of the wrapper.
4. Fold the corner over the filling, roll it tightly halfway, then fold in the sides, and continue rolling until the wrapper fully encloses the filling. Moisten the edge with a little water to seal.
5. Repeat the filling and rolling process with the remaining mixture and wrappers to make approximately 20 lumpia rolls.
6. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
7. Carefully add a few lumpia rolls at a time to the hot oil, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-5 minutes per side.
8. Remove the cooked lumpia from the oil using a slotted spoon and drain on paper towels to remove excess oil.
9. Serve hot with your favorite dipping sauce, such as sweet chili sauce or vinegar with garlic. Enjoy!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 66.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1461 mg | 31% | |
*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.
