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.
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
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.
Notes
- Serve with your favorite dipping sauce for added flavor.
- These spring rolls can be frozen before frying for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan Lumpiang Shanghai, spring rolls, Filipino cuisine, vegan appetizers