Vegan Lumpiang Shanghai
User Reviews
5.0
3 reviews
Excellent
Vegan Lumpiang Shanghai
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Crispy, flavorful lumpiang Shanghai, packed with a savory filling of vegan ground beef, crunchy vegetables, and simple aromatic seasonings, all wrapped snugly in golden-brown spring roll wrappers. Whether pan fried or air-fried, these Filipino spring rolls are a crowd-pleaser, and kids love the living daylights out of them!
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Ingredients
Tofu Ground Beef (optional)
- 14 oz. extra firm tofu
- 3 tablespoons canola oil vegetable oil or sunflower oil
- 3 tablespoons hoisin sauce
- 1 tablespoon tamari or other soy sauce of your preference
- 1 tablespoon tomato paste
Lumpia Filling:
- 1 tablespoon sesame oil
- 4 teaspoons garlic minced
- ½ cup carrots julienne cut or grated
- 1 cup cabbage shredded
- ¼ cup red onion or shallots, small dice
- 2 scallions thinly sliced
- 2 cups vegan beef crumbles or ground seitan (if you are skipping the tofu meat above)
- 2 teaspoons tamari or other soy sauce of your preference
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
To Form and Serve:
- 12 frozen spring roll wrappers or lumpia wrappers
- 2 teaspoons cornstarch
- 2 tablespoons water
- oil for frying or cooking spray for air-frying
- kecap manis optional for serving
- Chili garlic sauce optional for serving
- thinly sliced scallions to garnish
Instructions
- If you are not using store-bought vegan beef crumbles, start by making the tofu ground beef. Press the tofu to remove excess water and crumble it into small pieces. Heat the oil in a large skillet over medium-high heat, then add the crumbled tofu and sauté for about 7 minutes until it begins to brown.
- Stir in the hoisin sauce, tamari, and tomato paste. Continue to cook for another few minutes until the mixture is well combined and slightly caramelized and darker in color. Set aside to cool.
- For the lumpia filling, heat sesame oil in a large skillet over medium heat. After 90 seconds when the oil is hot, add the minced garlic, carrots, cabbage, red onion (or shallots), and scallions. Sauté until the vegetables are tender.
- Add the vegan beef crumbles or ground seitan (or the prepared tofu ground beef if using). Stir in the tamari, black pepper, and sugar. Cook until everything is well mixed and heated through. Allow the filling to cool for 10 minutes to make it easier to handle.
- To form the lumpia, place a wrapper on a clean surface with one flat edge pointing towards you (unless you are using round lumpia wrappers). Spoon some of the filling in a 4 inch long shape onto the wrapper near the edge closest to you.
- Fold the corner over the filling, then fold in the sides and roll up tightly, sealing the edge with a paste made from the cornstarch and water mixture.
- To fry the lumpia, heat oil in a deep skillet or frying pan over medium heat. When the oil reaches 350°F (180°C), fry the lumpia in batches until golden brown and crispy. Alternatively, to air-fry, preheat your air fryer to 400°F (200°C), spray the lumpia with cooking spray, and cook in batches until crispy and golden, about ten to twelve minutes, turning halfway through.
- Serve the lumpia hot with kecap manis and chili garlic sauce on the side, if desired, and garnish with thinly sliced scallions.
Equipments used:
Notes
- 🥋 Gangster Wrapping
- 🥋
- Ensure the lumpia wrappers are sealed tightly with cornstarch slurry to prevent filling from leaking during frying. Apply a thin layer of cornstarch paste along the edges for a secure seal and avoid overfilling to maintain crispiness.
- 🌧 Preventing Wrapper Drying
- 🌧
- While working, keep unused lumpia wrappers covered with a damp kitchen towel to prevent them from drying out and becoming brittle.
- 🍃 Wire Rack Magic
- 🍃
- Cool the lumpia shanghai briefly on a wire rack after cooking. This method is eco-friendly and prevents moisture from pooling underneath, keeping them crispy and not soggy.
- 🙅♀️ No Weekend at Burnies
- 🙅♀️
- Freezer burnt spring roll wrappers will crumble on you, and egg roll wrappers aren't vegan. So make sure you are using fresh spring roll wrappers. I mean frozen, but fresh in the sense that they aren't like 200 years old...
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.04g
Sodium
350mg
(15%)
Potassium
138mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
955IU
(19%)
Vitamin C
3mg
(3%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12lumpia
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 350mg | 15% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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