Mommy Henya's Vegetable Lumpiang Shanghai
Prep time
Cook time
Total time
Serves: 50 pieces
Ingredients
- 1 cup of each, all cut in matchsticks shape: 2 carrots, 1 sweet potato, 1 jicama, ⅛ kabocha squash, 1 potato
- About 1 cup chopped cilantro or Chinese celery
- pinch of salt
- a teaspoon of organic sugar
- 2-3 tablespoons cornstarch
- 1 pack spring roll or Lumpia wrapper (comes in 25 pieces, make sure it doesn't have eggs in it)
- a bowl of water to seal the wrapper
- 3-4 cups canola oil
Instructions
- In a bowl, combine all vegetables, salt, sugar, and cornstarch. Mix well.
aligncenter size-full" title="astig -vegan-vegetables-for-vegan-shanghai" />- Using a pair of scissors, cut the Lumpia wrapper diagonally in half. You should have two sets of triangles. To keep the wrapper from drying, place a clean damp towel on top.
aligncenter size-full" title="astig -vegan-cutting-lumpia-wrapper" />- Peel off one sheet of the wrapper and place on a plate, with the base of the triangle on bottom and tip of the triangle pointing to the top of the plate.
- Add about one teaspoon of the vegetable filling on the lower center of the wrapper, leaving about ¼ inch of empty space below the filling.
aligncenter size-full" title="astig -vegan-to-wrap-shanghai" />- Fold the left side of the wrapper toward the center then fold the right side toward the center. Follow up with folding the bottom part then roll up until it reaches the top tip.
- Seal the top with a little bit of water. Finish rolling. Repeat steps until all lumpia are rolled.
- Heat a small size pot in high heat for about 3 minutes.
- Pour cooking oil and heat for another 5 minutes.
- Test if the oil is hot enough by dropping a piece of lumpia wrapper. If it bubbles quickly, it's ready.
- Gently drop 5-8 pieces to deep fry. Lower down the heat to medium heat.
aligncenter size-full" title="astig -vegan-shanghai-frying-in-process" />- Fry until all sides of the wrapper are golden brown. Repeat steps to fry the rest of the lumpia. If you're feeding only a few people, fry only the amount you desire and store the rest of the wrapped lumpia in the freezer for later use.
- Place fried lumpia in a colander or on a paper towel-lined plate to absorb excess oil.
- Serve hot with a sweet sauce like ketchup.
Notes
Not all lumpia wrappers are vegan. Some have eggs. Double check by reading the ingredients list. You may find lumpia wrappers at Asian grocery stores.
To prevent the lumpia wrapper from drying, place a clean, damp paper towel or cloth on top during the rolling process.
Make sure you add the cornstarch directly to the vegetables. Do NOT mix the starch with water before adding to the mix. Doing so will tear up the wrapper.
If you're feeding only a few people, cut back the ingredients serving in half. Or wrap all 50 pieces and store them in the freezer. The next time you want an instant meal, just grab the frozen lumpia and deep fry.
To prevent the lumpia wrapper from drying, place a clean, damp paper towel or cloth on top during the rolling process.
Make sure you add the cornstarch directly to the vegetables. Do NOT mix the starch with water before adding to the mix. Doing so will tear up the wrapper.
If you're feeding only a few people, cut back the ingredients serving in half. Or wrap all 50 pieces and store them in the freezer. The next time you want an instant meal, just grab the frozen lumpia and deep fry.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegetable-lumpiang-shanghai/