Vegan Classic Filipino Lumpia

Discover the perfect plant-based twist on a beloved Filipino classic with this Vegan Classic Filipino Lumpia recipe! Packed with a vibrant medley of fresh vegetables like shredded cabbage, julienned carrots, mung bean sprouts, and green beans, this dish is both hearty and satisfying. Crumbled tofu adds a protein-packed texture, while a savory blend of garlic, onions, and soy sauce infuses the filling with authentic flavors. Wrapped in crispy, golden vegan lumpia wrappers and fried to perfection, these spring rolls make the ultimate appetizer or snack. Pair them with a tangy vinegar dip or sweet chili sauce for an irresistible combination of crunch and flavor. Ready in under an hour, this recipe is a delicious way to enjoy a vegan-friendly version of a Filipino favorite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 25

Ingredients

• 25 pieces vegan lumpia wrappers
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1 cup mung bean sprouts
• 1 cup green beans, finely chopped
• 8 ounces tofu, firm, crumbled
• 4 tablespoons canola oil
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup water
• 1 tablespoon cornstarch
• 2 cups canola oil for frying

Directions

Step 1

In a large pan over medium heat, add 4 tablespoons of canola oil and sauté the minced garlic and chopped onion until fragrant and translucent, about 3 minutes.

Step 2

Add the crumbled tofu to the pan and cook for another 5 minutes, stirring occasionally, until slightly browned.

Step 3

Stir in the soy sauce, shredded cabbage, julienned carrots, mung bean sprouts, and chopped green beans. Sprinkle with salt and pepper.

Step 4

Continue to cook the vegetable mixture for about 5 minutes until the vegetables are just tender but still crunchy.

Step 5

Prepare the cornstarch paste to seal the wrappers by mixing 1 tablespoon cornstarch with approximately 0.5 cup water in a small bowl. Stir until smooth.

Step 6

Lay a lumpia wrapper on a clean, flat surface, with one corner pointing towards you. Scoop 2 tablespoons of the vegetable filling onto the lower corner of the wrapper. Roll the corner to cover the filling, then fold in the sides and continue rolling up. Seal the edge with a dab of the cornstarch paste. Repeat this process with the remaining wrappers and filling.

Step 7

In a deep pan or pot, heat 2 cups of canola oil over medium-high heat. Test the oil temperature by dropping a small piece of lumpia wrapper — it should sizzle immediately.

Step 8

Carefully fry the lumpia, a few pieces at a time, until golden brown and crispy, about 3-4 minutes per side. Do not overcrowd the pan.

Step 9

Once cooked, place the fried lumpia on a plate lined with paper towels to drain excess oil.

Step 10

Serve the vegan lumpia hot with your choice of dipping sauce, such as a spicy vinegar or sweet chili sauce.

Nutrition Facts

Serving size	(2514.3g)

Amount per serving	% Daily Value*
Calories	6658.4

Total Fat 561.8g	0%
Saturated Fat 40.8g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 5579.6mg	0%
Total Carbohydrate 342.6g	0%
Dietary Fiber 41.8g	0%
Total Sugars 38.8g
Protein 82.2g	0%

Vitamin D 0IU	0%
Calcium 1999.9mg	0%
Iron 18.4mg	0%
Potassium 2779.3mg	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: 74.8%

Protein: 4.9%

Carbs: 20.3%