Vegan Lumpia
A vegan twist on a Filipino spring roll traditionally filled with pork, carrot, and onion. This vegan version combines plant based ground with carrot, onion, garlic, and sesame oil, wrapped in spring roll wrappers, and fried until crispy and golden brown.
Serving Size 18
Ingredients
Vegan Lumpia
- 1 tablespoon sesame oil
- 340 grams plant based ground I use Your Fresh Market Meatless Ground
- ¼ yellow onion diced
- ¼ cup carrot shredded
- 1 tablespoon soy sauce
- 3 garlic cloves minced
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 18 spring roll or lumpia wrappers
- neutral oil for frying canola, vegetable, peanut, etc.
Sweet and sour sauce
- ½ cup ketchup
- ½ cup water
- ½ cup brown sugar
- ½ cup white vinegar
- 1 teaspoon soy sauce
- 2 teaspoons corn starch
Instructions
Vegan lumpia
- Heat the sesame oil in a frying pan, over medium low heat. Add the onion and cook for 3-4 minutes, or until slightly browned and translucent.
- Add the shredded carrot and plant based ground. Break the ground apart and mix until combined. Cook for 6-8 minutes, or until browned and fully cooked through.
- Add the soy sauce, salt, and black pepper, and stir to combine. Add the garlic and cook for 30-40 seconds, or until fragrant. Set the mixture aside and let cool.
- Place a spring roll wrapper in front of you, so it looks like a diamond. Add 2 tablespoons of the filling to the centre of the wrapper, and form it into the shape of a log.
- Fold the bottom corner over the filling, and then fold the sides in. Lightly brush the top corner with water, then roll the lumpia all the way up, sealing it closed. Repeat with the rest of the wrappers.
- Line a baking sheet with paper towel, and place a wire rack on top. You can transfer the cooked lumpia to the wire rack to cool and let the excess oil drip off.
- Heat 1/2 inch of oil in a pan with high sides on medium low heat. Using tongs, place 4-6 lumpia into the oil. Don't overcrowd the pan. Fry for 3-4 minutes, flipping occasionally to brown all sides. Remove from the oil when they are golden brown and transfer to the wire rack.
Sweet and sour sauce
- Mix the cornstarch with 2 teaspoons of water and whisk to combine, getting rid of any clumps.
- Add the ketchup, water, brown sugar, white vinegar, and soy sauce to a pot and heat on medium high heat. Once boiling, add the cornstarch slurry and whisk. Cook for another 3-4 minutes or until the sauce thickens.
Video
Notes
Nutrition information does not include sweet and sour sauce.
Put the wrappers in the fridge to thaw 2 hours before using them.
Heat the oil over medium low heat.
Drape the wrappers with a damp cloth to keep them from drying out.
Nutrition Info
Calories: 112kcalCarbohydrates: 13gProtein: 5gFat: 4gFiber: 1g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
