Vegan Lumpiang Shanghai

Elevate your appetizer game with this irresistible Vegan Lumpiang Shanghai, a plant-based twist on the classic Filipino favorite! This recipe swaps out traditional meat fillings for a savory blend of crumbled tofu, crunchy carrots, shredded cabbage, green beans, and spring onions, all infused with a delectable garlic, soy, and hoisin seasoning. Wrapped in crispy golden spring roll wrappers and fried to perfection, these bite-sized delights are loaded with flavor and texture. Perfect for parties, potlucks, or as a satisfying snack, this recipe is surprisingly easy to make and ready in under an hour. Serve these vegan spring rolls hot with your favorite dipping sauce, and watch them disappear from the plate!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 2 medium carrots, finely grated
• 150 g cabbage, finely shredded
• 50 g green beans, finely chopped
• 4 stalks spring onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 0.5 teaspoon ground black pepper
• 1 tablespoon sesame oil
• 20 pieces spring roll wrappers (vegan)
• None as needed vegetable oil for frying

Directions

Step 1

Press the tofu to remove excess moisture. Once pressed, crumble it into a large mixing bowl.

Step 2

Add grated carrots, shredded cabbage, chopped green beans, and chopped spring onions to the tofu in the bowl.

Step 3

In a small bowl, combine minced garlic, soy sauce, hoisin sauce, ground black pepper, and sesame oil. Mix well and pour over the tofu and vegetable mixture.

Step 4

Using your hands or a spoon, thoroughly mix the tofu and vegetables until everything is well combined.

Step 5

Separate one spring roll wrapper and place it on a clean flat surface. Position it so that a corner points toward you, like a diamond shape.

Step 6

Place about one to two tablespoons of the filling mixture near the bottom corner of the wrapper. Roll the corner over the filling and continue rolling tightly until you reach the middle.

Step 7

Fold the left and right corners of the wrapper toward the center to seal the sides and continue rolling. Moisten the top corner with a little water to seal the roll.

Step 8

Repeat the process with the remaining wrappers and filling until all are used.

Step 9

Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat until hot.

Step 10

Fry the spring rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.

Step 11

Remove the lumpiang shanghai from the oil and drain on a plate lined with paper towels.

Step 12

Serve hot with your choice of dipping sauce.

Nutrition Facts

Serving size	(1635.2g)

Amount per serving	% Daily Value*
Calories	2039.6

Total Fat 44.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0.5mg	0%
Sodium 3992.2mg	0%
Total Carbohydrate 349.3g	0%
Dietary Fiber 35.7g	0%
Total Sugars 22.0g
Protein 91.4g	0%

Vitamin D 0IU	0%
Calcium 1015.0mg	0%
Iron 19.3mg	0%
Potassium 2041.2mg	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: 18.4%

Protein: 16.9%

Carbs: 64.7%