Vegan Traditional Loempia (Indonesian Spring Rolls)

Bring a taste of Indonesia to your kitchen with these irresistible Vegan Traditional Loempia (Indonesian Spring Rolls). Crispy, golden wrappers encase a vibrant and flavorful filling of julienned carrots, shredded cabbage, crunchy bean sprouts, and aromatic garlic and ginger, all perfectly seasoned with soy sauce and sesame oil. These plant-based spring rolls are easy to assemble, thanks to a simple cornstarch slurry, and fry up to perfection in just a few minutes. Whether served as a crowd-pleasing appetizer or a snack with your favorite sweet chili or soy-based dipping sauce, these vegan loempia are a deliciously authentic nod to traditional Indonesian street food. Perfect for parties, meal prepping, or indulging in a crunchy delight.

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 20

Ingredients

• 20 pieces Spring roll wrappers (vegan)
• 2 medium Carrot, julienned
• 2 cups Cabbage, shredded
• 1 cup Bean sprouts
• 3 stalks Green onion, sliced finely
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Soy sauce (gluten-free if needed)
• 1 tablespoon Sesame oil
• 1 teaspoon Sugar
• 0.25 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 teaspoons Cornstarch
• 2 teaspoons Water (for cornstarch slurry)
• 3 cups Neutral oil (for frying)

Directions

Step 1

In a large pan or wok, heat the sesame oil over medium heat. Add minced garlic and ginger, cooking until fragrant, about 1 minute.

Step 2

Add the julienned carrots, shredded cabbage, bean sprouts, and sliced green onion to the pan. Stir-fry for 5–6 minutes until tender but still crisp.

Step 3

Stir in soy sauce, sugar, salt, and black pepper. Mix well to coat the vegetables evenly. Remove the pan from heat and let the filling cool completely.

Step 4

In a small bowl, make a cornstarch slurry by mixing the cornstarch and water. This will be used to seal the spring roll wrappers.

Step 5

Lay one spring roll wrapper on a clean, dry surface with one corner pointing towards you. Place about 2 tablespoons of the cooled vegetable filling near the corner closest to you.

Step 6

Fold the bottom corner over the filling, then fold in the left and right corners to create an envelope shape. Roll the wrapper tightly towards the top corner, brushing a little of the cornstarch slurry on the edge to seal it closed. Repeat with the remaining wrappers and filling.

Step 7

In a deep, heavy-bottomed pot or a deep fryer, heat the neutral oil to 350°F (175°C). Fry the spring rolls in small batches for 3–4 minutes, until golden brown and crispy. Place them on a plate lined with paper towels to drain excess oil.

Step 8

Serve the vegan loempia hot with your favorite dipping sauce, such as a sweet chili or soy-based dipping sauce. Enjoy!

Nutrition Facts

Serving size	(2022.4g)

Amount per serving	% Daily Value*
Calories	8008.5

Total Fat 734.6g	0%
Saturated Fat 101.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 5121.3mg	0%
Total Carbohydrate 345.9g	0%
Dietary Fiber 31.2g	0%
Total Sugars 20.6g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 386.0mg	0%
Iron 13.6mg	0%
Potassium 1643.4mg	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: 2.4%

Carbs: 16.9%