This vegan lumpia is much like its original counterpart – spring roll wrappers are filled with seasoned vegan meat, carrots, onions, and garlic then rolled into cigar-shaped egg rolls. They’re then fried until golden and perfectly crisp. Serve with sweet & sour sauce and banana ketchup for an appetizer that everyone is sure to love!
Ingredients
• 16 ounces vegan ground meat
• 1 cup grated or minced white onion
• 1 cup grated or minced carrot
• ¼ cup minced chives
• 12 coves fresh minced garlic
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon vegan fish sauce
• 1 tablespoon hoisin sauce
• 1 vegan egg replacer, prepared according to package directions
• 3 tablespoons cornstarch
• 3 tablespoons water
• 20 vegan-friendly square lumpia wrappers
• 2 cups vegetable oil, for frying
• Sweet and sour sauce, for serving
• Banana ketchup, for serving
Instructions
Place the vegan ground, onion, carrot, chives, garlic, soy sauce, fish sauce, hoisin sauce, and egg into a large bowl. Using your hands, mix thoroughly to combine until all the ingredients are thoroughly distributed. Transfer the filling to a piping bag with no tip or large zip-top bag with the corner snipped off. In a small bowl, whisk the cornstarch with the water.
To roll the lumpia, line a rimmed baking sheet with parchment paper, then lay a wrapper on a clean, dry surface in the shape of a diamond. Pipe 1 ½ tablespoons of the filling toward the bottom of the wrapper, leaving 1 to 2 inches of space from the bottom point. Gently roll the bottom point tightly upward over the filling, then fold in the sides to create an envelope shape. Roll the wrapper toward the top point.
To secure the lumpia, dip a pastry brush or your finger in the cornstarch slurry and then run it across the top of the wrapper; finish rolling up the wrapper to seal it. Place on the prepared baking sheet. Repeat until all the lumpia are rolled.
To fry the lumpia, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the lumpia in the oil, seam side down. Fry for 6 to 8 minutes, flipping halfway through, until the lumpia are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the lumpia are fried.
Serve with sweet chili sauce and spicy soy sauce and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-lumpia-lumpiang-shanghai/