Vegan Filipino Spring Rolls Recipe (Lumpiang Shanghai)

Step 1

If your wrappers are frozen, thaw them according to the package directions, or the night before.

Step 2

Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.

Step 3

In the bowl of a large food processor, add in the water chestnuts, green onions, carrot, nori and fresh garlic. Process until everything is very finely chopped and uniform in consistency.

Step 4

Transfer this mixture to a large bowl along with the vegan ground beef, soy sauce, salt and pepper, along with the prepared flax egg. Mix everything well until evenly combined. Set aside.

Step 5

Prepare your frying oil. Fill your pot with 2-3 inches of oil and heat it to to 350 degrees. If you don’t have a thermometer, set it over medium-low heat (between 3-to start. I like to start the heat low and adjust it later because if it is too hot, it will take a long time to cool down to the correct temperature.

Step 6

Fill a small cup with water and keep it handy for later. Carefully peel one sheet of wrapper off of the pile and place it straight down (in a square no a diamond) onto a clean work surface. Place 1 1/2 tablespoons of filling towards the bottom of the wrapper (about 1/2 inch from the bottom) and spread it out into a long line (see photos in post). If you have any excess on your fingers you can just wipe it on the inside of the wrapper so you don’t waste it.

Step 7

Fold the bottom over the filling and tightly tuck it under. Roll the lumpia tightly into a long cigar shape. Dip your fingers into the cup of water and then use that to wet the ends of the wrapper. Roll the lumpia over the end and make sure it sticks. If it does not, you can add more water but if it still does not stick, you may need a cornstarch “glue” which I will put in the notes. Using kitchen sheers or sharp scissors, cut the long roll into 2-3 pieces, depending on how big you want your lumpia. I cut mine into 2 to be about 2 3/4 inches long.

Step 8

Line a large plate or platter with paper towels and set side. This will be used to drain the oil when the lumpia are fried.

Step 9

Test the oil with one lumpia to see if it is hot enough. It should take about 4-5 minutes to become golden brown. If it is a lot faster, then it is too hot. If it is a lot slower, then it is too low.

Step 10

Once the oil is at optimal heat, working in batches, add about 5-8 lumpia to the oil (depending on the size of your pot) and fry the lumpia for 4-5 minutes, or until golden brown. If you are cooking them from frozen, it may take a minute or two longer. Place the lumpia on the paper towel lined plate to drain off excess oil.

Step 11

Serve immediately with dipping sauce of choice. Enjoy!