Name: Vegan Lumpiang Shanghai: 12 Crispy Vegan Spring Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: Spring roll wrappers: 12 wrappers; Tofu: 1 block (about 14 oz), drained and crumbled; Mushrooms: 1 cup, chopped; Carrots: 1/2 cup, shredded; Green onions: 2 stalks, chopped; Garlic: 3 cloves, minced; Soy sauce: 2 tablespoons; Sesame oil: 1 tablespoon; Salt: 1/2 teaspoon; Pepper: 1/4 teaspoon

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Vegan Lumpiang Shanghai is a delightful twist on the traditional Filipino spring roll, offering a plant-based alternative that doesn’t compromise on flavor or texture. This recipe is filled with a savory mixture of tofu, mushrooms, carrots, and green onions, all wrapped in a crispy shell that will leave you craving more. Whether you’re a long-time vegan or just looking to try something new, this recipe is an ideal choice for any occasion. Plus, it’s simple to prepare and perfect for gatherings, ensuring both vegan and non-vegan friends will enjoy every bite!

Why You’ll Love This Vegan Lumpiang Shanghai

This Vegetarian Lumpiang Shanghai Recipe is packed with benefits that make it a favorite:

Deliciously crispy exterior that contrasts perfectly with the savory filling.
Made with wholesome ingredients, making it a Healthy Vegan Lumpiang Shanghai.
Simple to prepare with just a few ingredients, ideal for Easy Vegan Lumpiang Shanghai.
High in protein from tofu, ensuring a satisfying meal.
Great for meal prep; these Vegan Filipino Spring Rolls can be made ahead of time.
Versatile; serve as an appetizer or a snack.
Freezes well, offering convenience for future meals.
Perfectly pairs with your favorite dipping sauces for added flavor.

Ingredients for Vegan Lumpiang Shanghai

Gather these items:

Spring roll wrappers: 12 wrappers
Tofu: 1 block (about 14 oz), drained and crumbled
Mushrooms: 1 cup, chopped
Carrots: 1/2 cup, shredded
Green onions: 2 stalks, chopped
Garlic: 3 cloves, minced
Soy sauce: 2 tablespoons
Sesame oil: 1 tablespoon
Salt: 1/2 teaspoon
Pepper: 1/4 teaspoon

How to Make Vegan Lumpiang Shanghai Step-by-Step

Step 1: Drain the tofu and press to remove excess water. Crumble the tofu into small pieces and set aside.
Step 2: Heat sesame oil in a pan and sauté garlic until fragrant. Add mushrooms, carrots, and green onions and cook for about 5 minutes.
Step 3: Stir in the crumbled tofu, soy sauce, salt, and pepper. Cook for another 3-4 minutes to combine.
Step 4: Lay a spring roll wrapper on a clean surface and place a spoonful of the filling on one end.
Step 5: Roll tightly, folding in the sides as you go, and secure the wrapper.
Step 6: Heat oil in a frying pan over medium-high heat. Fry the spring rolls until golden brown and crispy, about 3-5 minutes, turning to ensure even cooking.
Step 7: Remove the rolls from the pan and drain on paper towels. Serve hot with dipping sauce.

Pro Tips for the Best Vegan Lumpiang Shanghai

Keep these in mind:

Serve with your favorite dipping sauce for added flavor.
These spring rolls can be frozen before frying for later use.
For extra crunch, ensure the oil is hot enough before adding the rolls.
Experiment with different vegetables for filling variations.

Best Ways to Serve Vegan Lumpiang Shanghai

Here are a few serving suggestions:

Pair with sweet chili sauce for a delightful contrast.
Serve alongside a fresh salad for a fuller meal.
Offer with a side of soy sauce for a classic touch.

How to Store and Reheat Vegan Lumpiang Shanghai

To store the Vegan Lumpiang Shanghai, keep them in an airtight container in the refrigerator for up to 3 days. You can also freeze them before frying. When ready to eat, reheat in a frying pan over medium heat until crispy, or bake in the oven for a healthier option.

Frequently Asked Questions About Vegan Lumpiang Shanghai

What’s the secret to perfect Vegan Lumpiang Shanghai?

The secret lies in the filling! Ensure your tofu is well-pressed and your vegetables are chopped finely for an even distribution of flavors. This ensures that every bite is packed with the delicious taste of this Plant-Based Lumpiang Shanghai.

Can I make Vegan Lumpiang Shanghai ahead of time?

Absolutely! You can prepare the filling and wrap the rolls ahead of time. Store them in the refrigerator or freeze them for future use. Just fry them when you’re ready to serve!

How do I avoid common mistakes with Vegan Lumpiang Shanghai?

Avoid overfilling the rolls to prevent them from bursting during frying. Furthermore, ensure the oil is hot enough before frying, and don’t overcrowd the pan to achieve that perfect crispy texture.

Variations of Vegan Lumpiang Shanghai You Can Try

Here are some creative variations:

Swap tofu for tempeh for a different texture.
Add bell peppers for a colorful twist.
Mix in some beans for an extra protein boost.
Try gluten-free wrappers for a Gluten-Free Vegan Lumpiang Shanghai.

For more delicious recipes, check out our latest recipes or try making crispy vegetable mushroom spring rolls for a delightful twist!

Vegan Lumpiang Shanghai: 12 Crispy Vegan Spring Rolls - Vegan Lumpiang Shanghai - additional detail

For more tips on meal prep, visit our guide on sweet potato biscuits that are perfect for gatherings!

Vegan Lumpiang Shanghai: 12 Crispy Vegan Spring Rolls

Author: basmer
Total Time: 35 minutes
Yield: 12 spring rolls
Diet: Vegan

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Description

Vegan Lumpiang Shanghai is a plant-based version of the traditional Filipino spring roll, filled with a delicious mixture of tofu, mushrooms, carrots, and green onions.

Instructions

Drain the tofu and press to remove excess water. Crumble the tofu into small pieces and set aside.
Heat sesame oil in a pan and sauté garlic until fragrant. Add mushrooms, carrots, and green onions and cook for about 5 minutes.
Stir in the crumbled tofu, soy sauce, salt, and pepper. Cook for another 3-4 minutes to combine.
Lay a spring roll wrapper on a clean surface and place a spoonful of the filling on one end.
Roll tightly, folding in the sides as you go, and secure the wrapper.
Heat oil in a frying pan over medium-high heat. Fry the spring rolls until golden brown and crispy, about 3-5 minutes, turning to ensure even cooking.
Remove the rolls from the pan and drain on paper towels. Serve hot with dipping sauce.