Vegetarian Lumpiang Shanghai (Similar to an Egg Roll)

Total Time
45mins
Prep 30 mins
Cook 15 mins

The recipe for the fresh lumpia wrapper I got from a Filipino friend of mine and the recipe for the filling I got from a Filipino vegetarian cookbook called "Cooking Smart" by Blecenda Miranda-Varona and David Arsulo Varona. I used the Sweet and Sour Dipping Sauce by Chef #803511 to go with it.

Ingredients Nutrition

  • Lumpia Wrapper

  • 118.29 ml all-purpose flour
  • 118.29 ml cornstarch
  • 2 eggs
  • 295.73 ml water
  • 0.59 ml salt
  • 29.58-44.37 ml canola oil
  • Filling

  • 453.59 g veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
  • 1 onion, finely chopped
  • 1 head garlic, chopped
  • 14.79 ml canola oil
  • 1 carrot, finely chopped
  • 1 bell pepper, finely chopped
  • 4.92 ml cream of mushroom soup, powder
  • 59.14 ml 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

Directions

  1. Lumpia Wrapper:.
  2. In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
  3. 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.
  4. 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.
  5. Repeat to use all of the batter.
  6. Filling:.
  7. Saute garlic and onion in 1 Tbsp oil for about a minutes.
  8. Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.
  9. 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.
  10. Heat oil for frying in a pan and fry the lumpia and filling until golden brown.
  11. 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).
Most Helpful

3 5

. These were good and easy to make. I think my pan was too big and I made them a little too thick but they fried up well enough. I bet a deep fryer would be better.