Step 1

Thaw the frozen vegan lumpia wrappers for 2 hours, meanwhile make the vegetable wok.

Step 2

Mince the garlic, chop the leek and cabbage, soak the dried shiitake mushrooms for 30 minuted in hot water, chop the cilantro stems, soak the glass noodles briefly in cold water.

Step 3

Start by sautéing the garlic with some black pepper, this will enhance its flavour.

Step 4

Then add the leek, followed by the cabbage and carrots.

Step 5

Finally, add the soy sprouts, the hydrated dried shiitake mushrooms and cilantro stems.

Step 6

After a minute or 5, add the glass noodles, soy sauce, mushroom sauce, sugar and salt to taste.

Step 7

Cook until ready and let it cool down afterward.

Step 8

Wrap about 1/2 cup of the wok, depending on the size of your lumpia wrappers, seal the edges using a bit of water.

Step 9

Freeze to store for later or fry immediately for about 4 minutes and enjoy.