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Asian Cuisine

VEGETABLE LUMPIA (FILIPINO-STYLE SPRING ROLLS)

Longève crumbles are the “meat” of this savory Filipino-inspired spring roll recipe. Enhanced by an aromatic mix of sautéed vegetables and crunchy water chestnuts, the Longève filling is wrapped into slender rolls before being quickly fried until golden brown and crisp. Feel free to substitute the traditional lumpia wrapper with spring roll wrappers in this vegetable lumpia recipe. These are guaranteed to be a hit at your next party, no matter how you roll!

6 Servings
IIII Difficulty
17 Ingredients
45 MIN Preparation
20 MIN Cooking
65 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Three vegatable lumpias stacked on the left of a place with one cut in half on the right next to some sauce
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INGREDIENTS

  • 2 cups Longève Unseasoned Plant-Based Protein Crumbles
  • 1 cup hot water
  • 1 medium onion, roughly chopped
  • 1 medium carrot, roughly chopped
  • 2 large cloves garlic, roughly chopped
  • 1 inch fresh ginger, peeled and roughly chopped
  • 1 8-oz can water chestnuts, drained and rinsed
  • 2 scallions, roughly chopped
  • 2 Tbsp. vegetable oil
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 2 tsp. soy sauce
  • 2 Tbsp. cilantro, minced
  • 15-20 Lumpia or egg roll wrappers*
  • 1 egg, beaten
  • 1 cup Vegetable oil for frying
  • Lettuce leaves and sweet chili sauce for serving

INSTRUCTIONS

  1. Combine Longève crumbles with 1 cup hot water in a small bowl. Let sit for 5 minutes to rehydrate.
  2. Combine onion, carrot, garlic and ginger in the bowl of a food processor. Process until vegetables are finely minced, scraping down the sides of the bowl periodically to ensure mixture is evenly processed. Transfer mixture to a bowl.
  3. Next, add drained water chestnuts and the chopped scallions to the food processor and process to a fine mince. Transfer to a separate bowl.
  4. To cook the filling, heat 2 tablespoons of vegetable oil in a large, non-stick skillet over medium heat. Add rehydrated crumbles and vegetable mixture and cook, stirring frequently, until vegetables have softened and are beginning to brown. Add the water chestnut-scallion mixture and cook for an additional minute or two. Add salt, pepper and soy sauce and cook for another minute while stirring to incorporate. Finally, stir in minced cilantro and remove from heat. Transfer the filling to a bowl and let cool completely before using.
  5. To assemble spring rolls: Place one wrapper on the work surface with points facing toward & away from you so it resembles a diamond. Scoop two tablespoons of the filling onto the center of the wrapper, nearer to the bottom point. Use wet fingers if needed to nudge the filling into a tight little mound. Lightly brush the sides of the wrapper with the beaten egg to ensure that the wrapper will adhere to itself and not burst during frying. Roll from bottom to top, folding the two sides in to securely contain the filling. Place the finished rolls seam side down onto a tray and repeat the process until all the filling is used.
  6. To fry spring rolls: In a heavy pot, add vegetable oil to a depth of at least two inches. Heat the oil to approximately 350 degrees. Test the oil temperature by dipping a chopstick or a small piece of bread in the oil (it should bubble immediately). The oil should be hot but not smoking. Add the rolls, five or six at a time, and fry until golden brown, approximately 3 – 5 minutes. Drain cooked rolls on absorbent towels.
  7. To serve, line a platter with lettuce leaves, arranging the spring rolls on top. Place a small bowl of sweet chili sauce on a platter, and serve hot as an appetizer or snack.

*WRAP IT UP: Lumpia or egg roll wrappers are made from wheat flour and water, not to be confused with fresh spring roll wrappers that are transparent and made from rice. In most grocery stores, we tend to find them in the refrigerated section by the tofu and potstickers.

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