Vegetarian Lumpiang Shanghai (Similar to an Egg Roll)

Recipe by Enjolinfam
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Lumpia Wrapper
  • 12
  • 1 14
    cups water
  • 18
    teaspoon salt
  • 2 -3
    tablespoons canola oil
  • Filling
  • 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
  • 12
    carrot, finely chopped
  • 1
    bell pepper, finely chopped
  • 1
    teaspoon cream of mushroom soup, powder
  • 14
    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
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DIRECTIONS

  • 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.
  • Filling:
  • 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).
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