vegetable spring rolls

“Lumpia” or spring roll is a staple in Filipino cuisine. There are different variations like Lumpiang Ubod (Heart of Palm Spring Rolls) and Lumpiang Togue (Beansprout Spring Rolls) but they’re all cooked in the same way by being wrapped in flour wrappers before being fried to a crisp and dipped in a vinegar-based dipping sauce. These Lumpiang Gulay are filled with a mix of cabbage and a few other vegetables. I love using cabbage or repolyo in Filipino, because of its crunch and sweet note. These are delicious as a snack or even enjoyed with some rice!

Lumpiang Gulay (Filipino Vegetable Spring Rolls) with Sweet Chili Pink Vinegar

flour spring roll or lumpia wrappers

neutral oil

onion

garlic

(500 grams) shredded cabbage

grams) carrot

g green beans

(80 grams) small red bell pepper, thinly sliced

(80 grams) small green bell pepper, thinly sliced

salt

soy sauce (or

¼ tsp ground pepper

white vinegar

tsp salt

tbsp organic cane sugar (adjust depending on desired sweetness)

tsp crushed black pepper

bird’s eye chili (sliced)

Heat a large pan or wok over medium high heat. Once hot, add in oil then sauté the onion, scallions, and garlic. When cooked, add in the carrots. Sauté for 2 to 3 minutes over high heat until tender. Afterwards, add in the rest of the vegetables and cook over medium high heat. Mix occasionally to ensure the veggies don’t burn and stick to the bottom of the pan.

Add a splash of water to cook down the vegetables, if added. Season with the soy sauce, salt, and pepper. Mix well and cook for another 3-4 minutes over medium heat until cooked through and water from the vegetables have evaporated.

Taste the filling and feel free to adjust the seasoning according to your desired flavours. Turn off the heat and transfer the filling to a bowl. Set the filling aside and leave to cool for a few minutes.

Preparing the Filling

Prepare the wrappers by carefully separating them from one another. Make sure they’ve been thawed and are at room temperature. This way, they’re pliable and won’t easily break. Prepare a small bowl of room temperature water as well.

You can watch the video below on how to wrap spring rolls.

Add in 2 tbsp* of the filling on the bottom of the wrapper. Slowly roll to the top then fold the sides before continuing to roll to the top and sealing the edge with water.

*Note: the amount of filling to place in each will depend on the size of your wrappers

Wrapping the Spring Rolls

Heat a deep frying pan over high heat with oil enough to submerge at least half of the spring rolls. Once hot, place a few rolls. Cook over medium high heat. Flip after 2 minutes or until golden brown to cook the other side. Once both sides are golden brown, remove from the oil. Transfer the rolls on a strainer or on a plate lined with some paper towels to drain any excess oil. Do not turn off the heat until all rolls are cooked and have been removed from the pan, to ensure they won’t absorb the oil.

Let cool for a few minutes. Do not cover the spring rolls or stack them on top of one another while still hot, so they stay crispy. Enjoy the rolls while hot and dip in some vinegar!

Cooking the Spring Rolls

You can also bake the flour wrapper spring rolls by brushing the rolls with some oil before placing them on a lined baking tray and baking them in the oven for 40 minutes at 400F, flipping halfway through. They will of course not turn as evenly golden brown and juicy, but still very crispy!

Baking Option

Add the white vinegar, salt, and sugar in a bowl until the sugar is diluted. Add in the rest of the ingredients.

Enjoy as a dipping sauce! You can store this at room temperature in an airtight container for up to 2 weeks (or even longer!). The onions will continue to absorb the flavours and also release its pink colour.

Sweet Chili Pink Vinegar

https://www.youtube.com/watch?v=ejvklk479wY&t=6s

Sharing how I wrap my spring rolls!

I used here two kinds of wrappers, including a gluten-free option! Hope you find this helpful! :)

Full spring rolls recipe here: https://thefoodietakesflight.com/crispy-vegetable-and-mushroom-spring-rolls-vegan-recipe/

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
FACEBOOK: https://www.facebook.com/thefoodietakesflight
PINTEREST: https://www.pinterest.com/thefoodietakesflight/
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #chinese #springrolls #fingerfood

How To Wrap Veggie Spring Rolls  + Gluten-Free Option

Experience the delightful crunch and burst of freshness with these homemade Spring Rolls. With a rainbow of veggies tucked in translucent rice paper, they&#39;re a tasty, healthy option that&#39;s sure to impress. Perfect for any meal, enjoy the simplicity and vibrancy these rolls bring to your table. Make them once and they&#39;ll become a staple!

Fresh Spring Rolls

rice paper sheets

basil leaves (or cilantro)

butter lettuce leaves

carrots

red bell pepper (sliced thin)

head red cabbage (shredded)

cucumber

green onion (sliced thin)

Soften the Rice Paper:

Submerge one sheet of  rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.

Assemble the Wrap:

On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.

Roll the Wraps:

Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.

Serve:

Veg Spring Rolls are a popular Chinese snack of crispy, crunchy rolls filled with a savory mix of vegetable stuffing. Hot handheld pockets of spiced veggies are wrapped and deep fried for a delightful snack.

Spring Rolls | Crispy Veg Spring Roll Recipe

oil (- any neutral oil

cabbage (- 150 grams)

carrots (- 80 grams)

⅓ cup thinly sliced capsicum ((green bell pepper), small to medium-sized)

beans

⅓ cup chopped spring onion

black pepper (or black pepper powder

soy sauce (- naturally fermented)

celery (- optional)

noodles noodles

bean sprouts (- optional)

spring onion greens ((scallion greens))

salt (as required)

oil (as required, for deep frying)

all purpose flour (or cornstarch)

water (or add as required to make a thick paste)

spring roll wrappers (or as required)

First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.

Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.

Drain any water and set aside.

Chop the veggies in thin long strips or matchsticks. For cabbage and carrot, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the french beans you can slice them very thinly, diagonally or finely chop them. Chopping takes time, so you can use a food processor to ease up the work.

Please note you can use your choice of veggies.

Preparation

Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.

Stir and then add all the chopped veggies.

Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, then reduce it and continue to stir-fry

Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.

Both black pepper and soy sauce can be adjusted as per your taste.

Mix everything very well. Then add the cooked noodles.

Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.

Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.

Making stuffing

In a bowl, mix the all purpose flour or cornstarch and water.

Whisk very well to make a thick paste without any lumps.

Preparing sealing paste

Now take the spring roll wrapper. If you are using the wrapper recipe which I have shared, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.

Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.

Stuffing Spring Rolls

Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.

Now spread some of the paste on the sides. Bring one side touching the roll and press gently.

Do the same with the other side. Again spread the batter on both the closed edges.

If you are using square wrappers, then do check the recipe video in the post to see the wrapping and folding.

Wrapping Method 1

Another method is to roll halfway. Then spread the batter on the sides.

Seal both the sides from sideways. Spread some batter on the sealed edges.

Then bring the open side on top of the spring roll. Press gently and seal it.&nbsp;

While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.

Now place all the spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

Wrapping Method 2

Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).

Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.

Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.

Once they become light golden, turn them over and fry the other side.

Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.

Remove the fried veg spring rolls with a slotted spoon.

Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.

Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like. Serve fried spring rolls hot with any dipping sauce of your choice like chili garlic sauce, hoisin sauce or tomato ketchup.

Deep frying veg spring rolls

https://content.jwplatform.com/videos/hChVPxrO.mp4

This is yummy and a popular Indo Chinese snack recipe of Veg Spring Rolls. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside.

Spring Rolls

Make Crispy Vegan Spring Rolls at home in just 30 minutes with 9 simple ingredients! These rolls are super crispy and golden, filled with delicious veggies, way better than greasy takeout.

Crispy Vegan Spring Rolls (Fried and Baked)

oil (I used canola oil

garlic (minced)

onion (julienned)

bean sprouts

soy sauce

spring roll wrappers

water (use more if needed)

Oil (for frying oil

Heat the oil in a skillet or wok over medium-high heat.

Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.

For the filling:

You can see how to make the vegan spring rolls in the step-by-step section of this post, which includes photos. You only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.

Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.

Repeat with the remaining spring rolls. Serve hot with Sweet and Sour Sauce or your favorite dipping sauce.

For the vegan spring rolls:

Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they&#39;re golden and crunchy. Let them cool for a bit before serving.

Baking option:

This recipe was absolutely delicious!!! Although, I sort of played with the ratio of cabbage/carrots/onion/sprouts. It would have been helpful to have the amount of those in grams so that it was more precise as produce varies in size. Otherwise, these were great!

Very good cooked in air fryer lightly sprayed with oil

I bought spring roll papers without a plan and they sat in my fridge because I was intimidated by the thought of making them. This recipe was SO easy and frikkin delicious, I can't believe it! I will be making these again and again.

Guilt-free spring rolls! Baked instead of fried means these spring rolls are a healthier alternative. Easy to make, and can be made ahead of time and frozen. Perfect appetizer for a party! Oil-free option.&nbsp;

Vegan Baked Spring Rolls

sesame oil (*omit

g green cabbage (about 2 cups) (shredded)

carrots (about 1 1/2 cups) (peeled and grated)

mushrooms

garlic, (minced)

ginger

hoisin sauce

spring roll wrappers (6" x 6") (defrosted (not egg rolls))

water ((for sealing spring rolls))

Sweet & sour sauce,

OVEN: Preheat your oven to 400F (200C). Line a large baking sheet with a wire rack.AIR FRYER: Preheat your air fryer to 370F (190C).

In a large skillet or frying pan, heat the sesame oil over medium-high heat. When hot, add the cabbage,&nbsp;carrots, shiitake mushrooms, garlic, and ginger. Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the&nbsp;hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

Set up a workstation with your spring roll wrappers, spring roll filling, a small bowl of water, and a baking tray fitted with a wire rack.

To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down. Repeat with remaining wrappers until all of the filling is used up.

OVEN: Bake about 25 minutes until golden around the edges.AIR FRYER: Place the spring rolls in the air fryer, with the wrapper point side down. Place them in a single layer with room around each roll so they get air around all sides. You may need to work in batches. Fry about 20 minutes, flipping halfway through.Serve hot with sweet &amp; sour sauce.

Wow, wow and wow again! I live spring rolls but never get them as they are cooked in oil. These are seriously delicious and soooo crunchy! Unbelievable!! Served with a Japanese salad they make a great meal! Peanut or sweet Chili sauce is great with them. I even had some tofu and wrapped a few pieces in the rice paper and they were great too! Thanks Sam for making another food accessible to whole food plant based eaters!!

Gorgeous!!! I couldn't get spring roll wrappers so I used filo and it was great! I also added 1 cup of soaked soy curls and doubled the hoisin and soy sauces and made 25 rolls! Amazing - so delicious and so easy to make in advance. THANK YOU!!!!

These are amazing but sadly the spring roll wrapper brand pictured is no longer vegan - it has a new sticker that says it has milk in it  Just a heads up

Made this for Chinese New Year, what a hit!!!  I love your recipes, have the cookbook too!  Thanks for posting that you tried with oil, milk etc because I think  I would have ruined them.  Plain and a pizza type tray worked amazing!!!

Thank you thank you thank you for this recipe Sam!!! Amazing and fun as always. 
This was actually the topic of discussion at dinner this week at a restaurant. My sister did not know that even vegetable egg rolls were NOT VEGAN!! I'm even MORE CAREFUL being allergic to egg and dairy and wanted to warn people that ANY Egg roll or spring roll in a restaurant MAY BE BRUSHED WITH EGG and ANY soup base-even the soups not containing meat ALMOST ALWAYS HAVE CHICKEN BROTH. So make sure you are careful especially with allergies etc. Thank you!!

Omg! I'm going to the store to buy the ingredients to make these now! Do you think that I can replace the mushrooms with some marinaded tofu? My hubby is allergic to mushrooms.

So crispy and delicious!!!  Just ate (gobbled)  8 in 5 minutes... thank you Sam for such good and fun recipes!!

My husband and I made these tonight, and OH MY GOSH. These are amazing! My husband isn't vegan and he loved them just as much as I did (vegan for 4 years). We will definitely be making these again! Thank you for such a great recipe!

These vegan tofu and mushroom lettuce wraps with peanut sauce are filled with a mix of extra firm tofu, mushrooms, carrot, and bell pepper cooked with a spicy-savory seasoning. These are paired with a rich peanut-hoisin-lime based sauce perfect wrapped in fresh crunchy lettuce or rolled into rice paper for fresh spring rolls.

Tofu and Mushroom Lettuce Wraps with Peanut Sauce

lb extra firm tofu (I froze mine overnight

mushrooms (I used button mushrooms)

ginger (minced)

carrot

bell pepper

tbsp dark mushroom soy sauce (optional for color)

sugar (adjust

tbsp chili sauce (optional

Black pepper

tbsp peanut butter (I used plain and lightly salted PB)

3-4 tbsp warm water (adjust to desired consistency)

to 1 tbsp chili sauce (adjust to heat)

lime

sesame oil

maple syrup

lettuce

Rice paper (optional)

Drain the tofu from water and press to remove any excess water. Crumble or mash the tofu with your hands.

For the mushrooms, you can roughly chop, mince, or dice these.

Heat a large skillet or wok over medium heat. Add the oil.

Once hot, add the crumbled/mashed tofu into the skillet or wok. Leave the tofu to cook until lightly golden brown, moving around every minute or so.

The tofu doesn’t have to be very crispy, just lightly golden enough to resemble minced meat - the excess water will also have evaporated at this point so the tofu is a lot more firm.

Once the tofu is golden brown, remove the tofu from the skillet or wok.

Add 1 tbsp oil and sauté the onion until translucent, around 30 seconds, then add your garlic and ginger.

Once the garlic and ginger are aromatic, add the carrot and bell pepper. Cook until tender.

Add back the tofu and then season everything with soy sauce, dark mushroom soy sauce, sugar, chili sauce, and pepper. Mix well and leave to cook for 1-2 more minutes until the seasonings are absorbed.

Turn off the heat. Transfer the filling to a bowl to allow to cool for a few minutes.

FILLING

Note: my peanut butter was already quite dry so I had to mix this with warm water until smooth.

Mix all the peanut sauce ingredients together in a bowl.

PEANUT SAUCE

Separate the lettuce leaves and wash with cold water.

LETTUCE

Top 6 vegetable spring rolls recipes from across the web

The most viewed vegetable spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lumpiang Gulay (Filipino Vegetable ...

Fresh Spring Rolls

Spring Rolls | Crispy Veg Spring Ro...

Crispy Vegan Spring Rolls (Fried an...

Vegan Baked Spring Rolls

Tofu and Mushroom Lettuce Wraps wit...

Top 6 vegetable spring rolls recipes from across the web

The most viewed vegetable spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lumpiang Gulay (Filipino Vegetable ...

Fresh Spring Rolls

Spring Rolls | Crispy Veg Spring Ro...

Crispy Vegan Spring Rolls (Fried an...

Vegan Baked Spring Rolls

Tofu and Mushroom Lettuce Wraps wit...

The most viewed vegetable spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine