VEGAN FILIPINO LUMPIA
Do you love Filipino food as much as we do? I hope your answer is yes! Today we are sharing with you a veganized version of my mom's recipe for lumpia—specifically Lumpiang Shanghai. These Filipino-style spring rolls are a quintessential appetizer or snack in the Philippines. When we think of Filipino cuisine, it's one of the first dishes that come to mind. And that's probably because Lumpiang Shanghai are so damn addictive!So give our recipe a try and become a certifiable lumpia addict. We veganized my mom's recipe by using vegan ground meat and sealing the wrapper shut with water as opposed to egg. Our recipe has options to fry, air fry or bake the lumpia. (Spoiler Alert: air frying is our favorite cooking option, because it's quicker and yields less caloric but evenly crisp, golden lumpia).
Ingredients
Ingredients:
For the filling
- 5 cloves of garlic minced finely
- ½ cup carrots grated (1 large carrot)
- ¼ cup onion minced finely
- ¾ pound vegan ground meat
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon organic granulated sugar
For the lumpia wrappers
- 1 package of vegan-friendly lumpia wrappers
- 2 tablespoons water
- Neutral-flavored oil
To serve
- Sweet chili sauce
Instructions
- Make the filling: Mix all the filling ingredients in a large mixing bowl.
- Prep for assembly: Cut 11 lumpia wrappers in half diagonally using a pizza cutter or very sharp knife to create 22 triangles. Cover wrappers with a damp towel to keep them from drying out. Fill a small bowl with 2 tablespoons of water.
- Form the lumpia: Scoop out 1 teaspoon of filling and form a log a half-inch in diameter along the base of one wrapper triangle, leaving 1-2 inches of empty wrapper on either side of the filling. Tightly roll the wrapper around the filling until just covered by the wrapper. Then fold the corners of the wrapper toward the center. Continue rolling until 2 inches from the top of the triangle. Dip your finger in the water, moistening the last 2 inches of wrapper, and continue rolling to seal. Repeat with the remaining wrappers and filling. Arrange the completed lumpia on a platter or baking sheet. Cover lumpia with a damp towel to keep them from drying out.
Cook the lumpia:
- Frying (traditional): Shallow fry the lumpia in the oil heated in a pan over medium heat, until golden brown (around 7-10 minutes). Place finished lumpia over a baking rack placed over a paper towel lined-baking sheet. Serve with sweet chili sauce.
- Air frying (our favorite method): Spray or brush the lumpia with oil and air fry at 400°F (204°C) for 10-12 minutes, flipping midway through the cooking time.
- Baking: Spray or brush the lumpia with oil and bake at 425°F (218°C), for 15 minutes, flipping midway through the cooking time. Enjoy!
Notes
- Defrost the wrappers beforehand. Don't forget to defrost your lumpia wrappers overnight in the fridge, if using frozen.
- Keep the wrappers fresh. Cover the lumpia wrappers and prepared lumpia with damp dish towels to keep them from drying out.
- Make ahead. Refrigerate uncooked lumpia in a parchment paper-lined, air-tight container for up to eight hours. You can also freeze uncooked lumpia in a parchment paper-lined, air-tight container for up to three weeks. There is no need to defrost frozen lumpia before cooking. Cooking options: 1. Pan fry according to recipe instructions. 2. Air fry at 400°F for 13 to 15 minutes, flipping midway through the cooking time. 3. Bake at 425°F for 20 minutes, flipping midway through the cooking time.
- Storage. Store cooked lumpia in an air-tight container in the fridge for up to five days or in the freezer for up to three months. We recommend reheating the lumpia in the oven or air fryer.
Tried this recipe?Let us know how it was!