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Vegan Lumpiang Shanghai: Easy & Crispy Filipino Favorite

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Vegan Lumpiang Shanghai is a crispy Filipino-style spring roll made with a savory plant-based filling, wrapped tightly and fried until golden, perfect as an appetizer or party snack.

Ingredients

Scale
  • 12 lumpia wrappers (vegan)
  • 1 block (14 oz) firm tofu, pressed and crumbled
  • 1 cup mushrooms, finely chopped
  • 1 cup green cabbage, finely chopped
  • 1 medium carrot, finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar (optional)
  • 2 tablespoons vegetable oil (for filling)
  • Vegetable oil, for frying

Instructions

  1. Press the tofu to remove excess moisture, then crumble it finely.
  2. Finely chop mushrooms, cabbage, carrot, and garlic.
  3. Heat 2 tablespoons of oil in a skillet over medium heat.
  4. Sauté garlic until fragrant, then add mushrooms and cook until moisture evaporates.
  5. Add tofu, cabbage, and carrot, stirring well.
  6. Season with soy sauce, black pepper, and sugar if using.
  7. Cook for 3–5 minutes, then remove from heat and let cool completely.
  8. Place one to two tablespoons of filling on a lumpia wrapper and roll tightly, sealing the edge with water.
  9. Heat frying oil to about 350°F.
  10. Fry lumpia in batches until golden brown and crispy.
  11. Drain on paper towels and serve warm.

Notes

  • Allow filling to cool before wrapping to avoid soggy wrappers.
  • Do not overfill to prevent bursting while frying.
  • Freeze wrapped lumpia before frying for make-ahead convenience.
  • Air frying or baking is possible for a lighter version.
  • Serve with sweet chili or soy-vinegar dipping sauce.

Nutrition

Find it online: https://recipeeasily.com/vegan-lumpiang-shanghai/