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Crispy Vegan Filipino Spring Rolls on a plate with fresh herbs and dipping sauce
Alyssa

Vegan Filipino Spring Rolls Recipe (Lumpiang Shanghai)

Learn how to make Vegan Filipino Spring Rolls aka Lumpiang Shanghai at home! These fried lumpia have the same taste and texture as the authentic recipe I grew up with, but are made with 10 simple plant-based ingredients.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 50 lumps
Course: Appetizer
Cuisine: Filipino
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons flaxseed meal for flax eggs
  • 6 tablespoons water for flax eggs
  • 1 8 oz can water chestnuts drained
  • 0.5 cup green onions roughly chopped
  • 1 large carrot roughly chopped
  • 1 sheet nori torn into small pieces
  • 4 cloves fresh garlic
  • 1 pack (3/4 lb.) Impossible Foods plant-based ground beef
  • 1 tablespoon soy sauce
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 pack lumpia 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

Equipment

  • 1 Large Food Processor
  • 1 Frying Pot
  • 1 Potato Masher (optional for mashing)

Method
 

  1. Thaw wrappers according to the package directions if frozen.
  2. Prepare the flax egg by mixing flaxseed meal and water in a small bowl, set aside for 15 minutes.
  3. In a large food processor, process water chestnuts, green onions, carrot, nori, and garlic until finely chopped.
  4. Transfer mixture to a bowl, add ground beef, soy sauce, salt, pepper, and flax egg, mix well.
  5. Heat oil in a pot to 350°F (medium-low heat), start low and adjust.
  6. Take a wrapper, place filling and roll tightly, wet the ends with water to seal.
  7. Test oil with one lumpia, fry in batches until golden brown, about 4-5 minutes.
  8. Place fried lumpia on paper towels to drain excess oil, serve with dipping sauce.

Notes

These vegan spring rolls are perfect for sharing and can be made ahead of time.