VNiceFood

Delicious Vegan Filipino Spring Rolls Recipe: Easy Plant-Based Snack

Delicious Vegan Filipino Spring Rolls Recipe: Easy Plant-Based Snack
Prep
60 min
Cook
30 min
Total
90 min
Serves
50
Calories
100 kcal

Ingredients

  • 2 tablespoonsflaxseed meal (for flax eggs)
  • 6 tablespoonswater (for flax eggs)
  • 1 8 oz canwater chestnuts (drained)
  • 0.5 cupgreen onions (roughly chopped)
  • 1large carrot (roughly chopped)
  • 1 sheetnori (torn into small pieces)
  • 4 clovesfresh garlic
  • 1 pack (3/4 lb.)Impossible Foods plant-based ground beef
  • 1 tablespoonsoy sauce
  • 0.25 teaspoonsalt
  • 0.25 teaspoonpepper
  • 1 packlumpia or spring roll wrappers (ours were 5 1/2-inch squares)
  • —oil (for frying)
  • —dipping sauces of choice (such as sweet and sour, banana ketchup or garlic and vinegar)

Instructions

  1. 1

    Thaw wrappers according to the package directions if frozen.

  2. 2

    Prepare the flax egg by mixing flaxseed meal and water in a small bowl, set aside for 15 minutes.

  3. 3

    In a large food processor, process water chestnuts, green onions, carrot, nori, and garlic until finely chopped.

  4. 4

    Transfer mixture to a bowl, add ground beef, soy sauce, salt, pepper, and flax egg, mix well.

  5. 5

    Heat oil in a pot to 350°F (medium-low heat), start low and adjust.

  6. 6

    Take a wrapper, place filling and roll tightly, wet the ends with water to seal.

  7. 7

    Test oil with one lumpia, fry in batches until golden brown, about 4-5 minutes.

  8. 8

    Place fried lumpia on paper towels to drain excess oil, serve with dipping sauce.