Vegan Vegetable Lumpia

Crispy, golden-brown, and packed with flavor, this Vegan Vegetable Lumpia is a plant-based twist on the beloved Filipino snack! Bursting with a vibrant medley of shredded carrots, cabbage, green beans, bean sprouts, and crumbly tofu, these spring rolls are perfectly seasoned with soy sauce, garlic, and a hint of sesame oil for a rich umami taste. Wrapped in delicate spring roll sheets and fried to crunchy perfection, they’re a crowd-pleasing appetizer or snack that’s ideal for dipping in sweet chili sauce or tangy vinegar-based dips. Whether you’re hosting a party, exploring global cuisines, or simply craving a crispy vegan bite, these vegetable lumpia are quick to assemble and impossible to resist. Perfect for vegans and customizable for gluten-free diets, this recipe elevates traditional comfort food into an accessible modern delight!

Nutriscore Rating: 61/100

Prep Time:35 mins

Cook Time:20 mins

Total Time:55 mins

Servings: 25

Ingredients

• 8 oz extra-firm tofu
• 1 cup carrots, shredded
• 1 cup green cabbage, shredded
• 1 cup green beans, finely chopped
• 1 cup bean sprouts
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 0.25 tsp black pepper
• 25 sheets spring roll wrappers (vegan, gluten-free if needed)
• 3 cups vegetable oil, for frying
• 0.25 cup water, for sealing wrappers

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 10 minutes. Crumble the tofu into small pieces.

Step 2

Heat a large skillet or wok over medium heat. Add the sesame oil, then sauté the minced garlic and chopped onion until fragrant, about 2 minutes.

Step 3

Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring frequently.

Step 4

Mix in the shredded carrots, shredded cabbage, finely chopped green beans, and bean sprouts. Stir-fry the mixture for another 5-7 minutes until the vegetables are tender but not soggy.

Step 5

Season the filling with soy sauce (or tamari) and black pepper. Mix well and taste. Adjust seasoning if necessary. Remove the skillet from heat and let the mixture cool to room temperature.

Step 6

To assemble the lumpia, lay one spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place 1-2 tablespoons of the filling near the bottom corner of the wrapper.

Step 7

Fold the bottom corner of the wrapper tightly over the filling. Fold in the two side corners, then roll the lumpia upwards until the filling is fully enclosed in a tight cylinder.

Step 8

Seal the top edge of the wrapper by dabbing it with water and pressing gently. Repeat with the remaining wrappers and filling.

Step 9

Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry the lumpia in small batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

Step 10

Drain the fried lumpia on a plate lined with paper towels to remove excess oil.

Step 11

Serve the lumpia hot with your favorite dipping sauce, such as a sweet chili sauce or vinegar-based dip.

Nutrition Facts

Serving size	(2155.2g)

Amount per serving	% Daily Value*
Calories	7962.1

Total Fat 745.2g	0%
Saturated Fat 104.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2328.3mg	0%
Total Carbohydrate 286.1g	0%
Dietary Fiber 34.4g	0%
Total Sugars 25.8g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 1807.4mg	0%
Iron 13.9mg	0%
Potassium 2288.2mg	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: 82.8%

Protein: 3.1%

Carbs: 14.1%