Vegan Chicken Lumpia

Crispy, golden, and bursting with bold flavors, Vegan Chicken Lumpia is the plant-based twist on a beloved Filipino classic. This recipe uses textured vegetable protein (TVP) as a hearty, protein-rich alternative to chicken, paired with vibrant vegetables like carrots and cabbage for a wholesome yet indulgent filling. A touch of soy sauce and vegan oyster sauce infuses the mixture with savory umami goodness, while frying yields perfectly crunchy lumpia wrappers that encase the flavorful filling. Easy to prepare and ideal for entertaining, these lumpia make a crowd-pleasing appetizer or snack. Serve them hot with your favorite dipping sauce for a mouthwatering, vegan-friendly take on a traditional favorite. Perfect for those craving plant-based Filipino recipes or vegan party food with a crispy twist!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 20

Ingredients

• 1 cup Textured vegetable protein (TVP)
• 1 cup Warm vegetable broth
• 2 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 medium Carrot, shredded
• 2 cups Cabbage, thinly sliced
• 2 tablespoons Soy sauce
• 1 tablespoon Vegan oyster sauce
• 0.5 teaspoon Black pepper
• 20 pieces Lumpia wrappers
• 2 cups Vegetable oil, for frying
• 1 bowl Water, for sealing wrappers

Directions

Step 1

Place the textured vegetable protein (TVP) in a bowl and pour in the warm vegetable broth. Let it sit for 10 minutes to rehydrate, then drain any excess liquid.

Step 2

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.

Step 3

Add the rehydrated TVP to the skillet and cook for 5 minutes, stirring occasionally.

Step 4

Mix in the shredded carrot, sliced cabbage, soy sauce, vegan oyster sauce, and black pepper. Cook until the vegetables are tender, about 5-7 minutes. Remove from heat and let the mixture cool slightly.

Step 5

On a clean surface, lay out one lumpia wrapper. Place about 2 tablespoons of the filling near one corner of the wrapper.

Step 6

Fold the corner over the filling, roll the wrapper tightly, and fold in the sides as you go to form a neat roll. Use a dab of water to seal the edge of the wrapper.

Step 7

Repeat the rolling process with the remaining wrappers and filling.

Step 8

In a large frying pan, heat enough vegetable oil over medium-high heat to submerge a lumpia. Once hot, fry the lumpia in batches until they are golden brown and crispy, about 3-4 minutes per batch. Turn them occasionally for even cooking.

Step 9

Remove the lumpia from the oil and drain on paper towels.

Step 10

Serve the vegan chicken lumpia with your favorite dipping sauce.

Nutrition Facts

Serving size	(1635.8g)

Amount per serving	% Daily Value*
Calories	5266.2

Total Fat 480.1g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2805.9mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 35.1g	0%
Total Sugars 26.0g
Protein 112.5g	0%

Vitamin D 0IU	0%
Calcium 474.9mg	0%
Iron 22.5mg	0%
Potassium 4728.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.7%

Protein: 8.4%

Carbs: 10.9%