Welcome to my recipe for delicious Vegetarian Lumpiang Shanghai! Are you tired of serving the same old appetizers at your parties? Or maybe you’re searching for a vegetarian or vegan option that still packs a flavorful punch? Look no further than this recipe!
Originally a Filipino dish, Lumpiang Shanghai is an appetizer that’s similar to an egg roll. It typically involves the use of ground pork as a filling, but I’ve created a plant-based version that’s just as tasty. My recipe swaps out the ground meat for veggies, making it a healthier option without sacrificing flavor.
The beauty of this dish is its versatility. You can serve it as an appetizer at your next party or pair it with a salad for a quick and easy lunch option. Plus, it’s vegan-friendly, which makes it an excellent choice for those with dietary restrictions.
In this article, I’ll provide detailed instructions on how to make this dish from start to finish while also offering some helpful tips and substitutions along the way. So let’s get started on this culinary adventure together and make some delicious Vegetarian Lumpiang Shanghai!
Why You’ll Love This Recipe
My dear friends, let me tell you, this vegetarian lumpiang shanghai recipe is a game-changer. You may be thinking that a meatless version of the traditional Filipino egg rolls wouldn’t be as satisfying, but I assure you, these are just as delicious.
Firstly, this recipe is plant-based, making it an excellent dietary option for vegetarians or anyone looking to reduce their meat intake. The recipe uses ground meat substitutes that mimic the texture and flavor of pork, making it an excellent alternative for those trying to reduce their consumption of animal products.
The recipe also uses fresh vegetables such as cilantro, bell pepper, carrots, garlic and onion, adding a lovely crunch and flavor to this dish. Moreover, the crispy fried exterior and tender vegetable filling will leave your taste buds singing with joy.
Furthermore, this recipe is super easy to make! Once you have gathered all the ingredients (which can easily be found at a local grocery store), and made the vegan “meat” mixture-perfected with cornstarch and all-purpose flour- then wrapping the cooking in lumpia wrappers becomes a fun task!
In addition to being scrumptious, versatile types of dipping sauces pair perfectly with lumpia. If you’re looking for something tangy and savory try Filipino vinegar dipping sauce (Suka) mixed with soy sauce or sweet chili sauce- either one would complement this lumpia recipe well!
So my friends – whether it’s for quiet nights in or entertaining guests when society opens up again- i encourage everyone to give vegatarian lumpia shanghai a try. Believe me, you won’t regret it – this is one vegan-friendly Filipino dish that everyone will love.
Next, let’s dive into the ingredient list for Vegetarian Lumpiang Shanghai. You might have some of these items in your pantry already, but a quick trip to your local grocery store should do the trick. Here’s what we’ll need for this recipe:
- 2 tbsp canola oil, divided
- 1/4 tsp salt
- 1/4 cup chopped cilantro
- 1/2 red bell pepper, finely diced
- 1 carrot, peeled and julienned
- 3 cloves of garlic, minced
- 1/2 onion, finely diced
- 1/4 tsp salt
- 1/4 cup water
- 2 eggs, lightly beaten or egg replacer
- 3 tbsp cornstarch
- 3 tbsp all-purpose flour or gluten-free flour blend
- 14 oz package of spring roll or lumpia wrappers
- Oil for deep frying
Most of the ingredients are easy to find, but make sure to double-check that you have enough spring roll or lumpia wrappers. These are available at Asian markets or large supermarkets that carry international foods. And don’t forget to get enough oil for deep-frying!
The Recipe How-To
Cooking the Vegetables
- In a non-stick pan over medium heat, pour 1 tablespoon of canola oil.
- Once hot, sauté 1/2 cup sliced onion and 2 cloves minced garlic for about 2-3 minutes or until fragrant.
- Add in the following vegetables: 1/2 cup sliced bell pepper, and 1/4 cup grated carrots.
- Season with 1/4 teaspoon salt and fresh cilantro leaves for additional flavor.
- Stir fry for around 5-7 minutes or until the vegetables are slightly golden brown.
Making the Lumpia Filling
- In a separate mixing bowl, combine the cooked vegetables with spring rolls wrappers that have been cut into small pieces.
- Add in freshly beaten eggs, cornstarch and all-purpose flour.
- Mix well until it forms a sticky lumpia filling.
Rolling the Lumpia Shanghai
- Take about 1 tablespoon of lumpia filling and place it at the edge of a lumpia wrapper.
- Roll the wrapper tightly around the filling, making sure to fold both sides of the wrapper inwardly while rolling.
- Secure the edge with an egg wash made from egg white on your finger or brush.
- Repeat until all of the filling is used up.
Frying the Lumpia Shanghai
- Heat approximately ½ -1 cup canola oil on medium-high heat in a deep fryer or large frying pan.
- Fry a batch of lumpia rolls in batches (about 4-6 rolls at a time) until they become golden brown and crispy for about three to five minutes on each side.
- Once cooked, use a slotted spoon to remove them from oil and transfer to a paper towel or kitchen paper towel-lined plate to drain excess oil.
Serve warm with vegan sweet and sour sauce or any other preferred dipping sauce.
Enjoy your delicious vegetarian Lumpiang Shanghai!
Substitutions and Variations
When it comes to preparing the perfect dish, it’s important to have options that suit your preferences and dietary needs. That’s why I’ve included some substitutions and variations for this vegetarian lumpiang Shanghai recipe. Here are some suggestions:
– Vegetable fillings: You can swap out the carrots and bell peppers for other veggies like cabbage, green beans, or mushrooms. You could also add in some diced tofu or tempeh for extra protein.
– Gluten-free option: If you need to avoid gluten, use rice paper wrappers instead of spring roll or lumpia wrappers. You can also substitute gluten-free all-purpose flour for the regular all-purpose flour called for in the recipe.
– Baked option: If you prefer not to deep fry your lumpia, you can brush them with a little bit of canola oil and bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through until they’re golden brown.
– Meat-based option: If you’re not vegetarian or vegan, feel free to replace the ground pork with another meat like ground chicken or beef. You could also do a combination of ground meat and veggies.
– Dipping sauces: The classic dipping sauce for lumpia is a mix of vinegar, soy sauce, garlic, and chopped cilantro. But you can also try serving them with sweet chili sauce, hoisin sauce, or peanut sauce depending on your taste preferences.
Remember that these are just suggestions – feel free to get creative and come up with your own variations!
Serving and Pairing
When it comes to serving and pairing these Vegetarian Lumpiang Shanghai, there are a few options to consider.
Firstly, these delicious vegan lumpia can be served as an appetizer or snack for your guests at any party or gathering. Their bite-sized nature makes them a perfect finger food that also packs in tons of flavor. Be sure to arrange them on a plate with some cilantro or other herbs for garnish and a touch of color.
For dipping sauces, you can offer your guests a variety of options. Traditionally, sweet chili sauce and/or soy sauce make great accompaniments to lumpia. However, you can get creative with mixing up different flavors like peanut sauce or spicy tomato-based dips.
If you want to make these vegetarian lumpia the main course, consider serving them with a side of rice and some additional veggies like stir-fried bell pepper and carrots. This will create a well-rounded and satisfying meal that is sure to satisfy any appetite.
Finally, when it comes to pairing, this dish pairs well with various drinks like iced tea or Asian beers, such as Tsingtao Beer or Sapporo. You may also opt for wine, such as Pinot Gris or Sauvignon Blanc, that offers acidity and fruit element which complement the savory nature of this dish.
In summary, vegetarian lumpiang shanghai are versatile and can be served as both appetizers and mains. They can be dipped in flavorful sauces and paired with beverages based on your preference.
Make-Ahead, Storing and Reheating
When it comes to fried foods, it’s always better to enjoy them fresh out of the fryer. That said, you can still make these vegetarian Lumpiang Shanghai ahead of time and store them properly for later munching.
To make these rolls ahead of time, simply prepare them according to the recipe indicated below. Once assembled and wrapped, line them onto a baking sheet with parchment paper before freezing. Make sure they’re properly spaced out so that they don’t stick together. You can also use layers of parchment paper in between the rolls for added protection.
When you’re ready to fry, don’t thaw the rolls – just drop them straight to hot oil while still frozen making sure not to overcrowd the pan. It may take a bit longer to cook than usual, but you will have crisp and perfectly cooked rolls in no time.
If you happen to have any leftovers, store the rolls in an air-tight container or Ziploc bag in the refrigerator for up to 3 days. To reheat, lightly coat them with a bit of oil spray then place them onto a baking sheet and bake at 375°F for about 8-10 minutes or until heated through and crispy again.
So go ahead and make these vegetarian Lumpiang Shanghai ahead of time! It’s always good to have something delicious waiting in your freezer for when that craving hits you unexpectedly.
Tips for Perfect Results
If you want to achieve the perfect lumpiang shanghai, follow these tips to ensure that your recipe comes out amazing every single time.
First and foremost, it is important to use good quality oil. I recommend using canola oil as it has a high smoke point and doesn’t overpower the other flavors of the dish. Using olive oil or different vegetable oils will drastically change the taste, so it’s best to stick with canola oil.
When cooking the filling ingredients, make sure that you chop them all into small pieces so that they cook evenly. Also, make sure that you add salt to taste as this will bring out the flavors of the vegetables and other ingredients.
In making the wrapper, it is essential to use cold water when mixing the batter for a more crispy texture. Additionally, when wrapping the lumpia filling, carefully seal each roll so that they don’t fall apart during frying.
When it comes to deep-frying, ensuring that your oil stays at a consistent temperature is crucial in achieving a crispy golden brown crust on your lumpia. Use a thermometer to maintain a temperature of about 350-375°F (175-190°C) for optimum results.
Lastly, let your cooked lumpia cool down before slicing them into bite-sized pieces. This will allow the lumpia’s filling to settle and makes it easier to slice. Garnish with cilantro for added flavor and serve immediately.
These tips will guarantee that your vegetarian lumpiang shanghai recipe tastes amazing and looks great too!
As you embark on your journey in making the perfect vegetarian lumpiang shanghai, you may have questions or concerns regarding the recipe. To help you out, I’ve provided a FAQ section that answers some of the common queries that may arise during preparation. Read on to find out!
How is lumpia different from egg rolls?
Lumpia and egg rolls are two variations of fried spring rolls, hailing from the Philippines and America respectively. While they have a common origin, they differ in appearance and flavor. Egg rolls are larger in size and have a thicker shape when compared to the slim lumpia.
What’s the difference between lumpia and lumpia Shanghai?
In Filipino cuisine, Lumpiang Shanghai is considered to be a fundamental variation of lumpia. It is known to have a smaller and thinner shape compared to its counterparts.
What famous food is lumpia most similar to?
Lumpia, a Filipino dish, shares similarities with Vietnamese spring rolls in terms of ingredients and how they are prepared. The rolls are wrapped in a thin crepe and can be filled with a multitude of Filipino ingredients, even including dried fruits. Once filled, they are deep-fried and are typically served alongside vinegar for a delicious, crispy appetizer or snack.
What can I use instead of egg wash on lumpia?
To ensure that the lumpia wrapper is sealed perfectly, create a flour paste by mixing flour with hot water until it becomes thick and glue-like in texture. This is a great substitute for an egg wash, and it will work wonders in keeping your lumpia well encased.
In conclusion, this vegetarian lumpiang shanghai recipe is an excellent option for anyone looking to enjoy traditional Filipino spring rolls without meat. It’s a plant-based alternative that tastes just as good as the original and can be enjoyed by anyone regardless of dietary restrictions.
One great thing about this recipe is that it’s simple to make and requires only a handful of affordable ingredients. Furthermore, you can adjust the fillings according to your preference or add additional vegetables based on what you have in your fridge.
By using canola oil instead of other oils, you’re also making a healthier choice for your body since it’s lower in saturated fat and higher in unsaturated fats compared to other oils. Plus, using vegetables instead of meat helps reduce your carbon footprint and contributes to the fight against climate change.
Whether you’re an experienced cook or a beginner in the kitchen, this vegetarian lumpiang shanghai recipe offers something for everyone. Give it a try and see how delicious it can be even without the pork!
So, start cooking and indulging in one of the best Filipino spring roll dishes without compromising taste or tradition. Happy cooking!
Vegetarian Lumpiang Shanghai (Similar to an Egg Roll) Recipe
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs
- 1 1/4 cups water
- 1/8 teaspoon salt
- 2 -3 tablespoons canola oil
- 1 lb veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
- 1 onion, finely chopped
- 1 head garlic, chopped
- 1 tablespoon canola oil
- 1/2 carrot, finely chopped
- 1 bell pepper, finely chopped
- 1 teaspoon cream of mushroom soup, powder
- 1/4 cup cilantro (The recipe actually calls for 1/2 cup kinchay which looks exactly like cilantro, you really can't te)
- salt, to taste
- canola oil, for frying
- Lumpia Wrapper:
- In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
- Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.
- Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.
- Repeat to use all of the batter.
- Saute garlic and onion in 1 Tbsp oil for about a minutes.
- Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
- Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.
- Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
- Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.