The Best Vegan Lumpia
While Filipino cuisine has many gems, its claim to fame is most likely lumpia. Somewhere between an egg roll and a taquito, lumpias are probably the most loved Filipino food by Filipinos and non-Filipinos alike. Now, vegans can rejoice in knowing that it’s easier than ever to make the best vegan lumpias thanks to a bunch of vegan ground meat on the market!
This is my mom’s vegan lumpia recipe, so it’s authentic and extremely simple! These are more like what’s known as “Lumpiang Shanghai” as they’re made a bit thinner. My dad even said this vegan recipe tastes better than the “real lumpia,” so you know these are Filipino-approved!
Where’s the Beef?
Like almost all Filipino food, lumpias are made with pork, beef, or chicken. The ground meat is tightly wrapped in a paper-thin, spring roll wrapper and fried in oil. And they are DAMN good.
I’ve seen people attempt to make vegan lumpias filled with chopped veggies – at which point, I don’t know how that’s any different than an egg roll – but nothing is better than using one of the many vegan ground meat options you can find today.
Look around at your local grocery store and you’ll be surprised to see so many vegan ground beef options these days, even some brands by huge corporations like Kroger and Target.
Beyond Meat and Impossible are the two ground beef alternatives I’ve tried for vegan lumpias, and they’re both perfect. Try to see if those are located in your area. Beyond is pretty widely available in most grocery stores, even in Target and Costco. Impossible has just recently become available at Gelsons, Trader Joe’s and Walmart – hooray!!
Personally, I prefer Impossible since there’s a distinct charbroiled flavor to Beyond, but seriously either works amazing for lumpia. You’ll fool any stubborn Filipino dad with these, trust me.
Filipino and…Vegan?!
Growing up full Filipino, I can honestly say that being vegan was a long shot. You would seriously be pressed to find a healthy Filipino dish or one that has veggies without any animal products. Filipinos love pork, beef, chicken, and fried things – and I was definitely one of them.
Before I went vegan, I hated vegetables because I was used to the chicken adobo, lechon, and fried tilapia I ate my whole life. White rice and meat made up my entire diet. (Although I suppose now my diet is made up white rice and vegan protein…)
Luckily my mom was really supportive when I went vegan and she learned how to veganize some of my favorite Filipino dishes, so I wouldn’t have to leave behind part of my culture with this new lifestyle change.
Just like going vegan is easier than you think, veganizing meat-heavy cuisines like Filipino food is easier than you think! There are so many vegan products available now, and every day more and more companies are entering the vegan game. Get creative and take advantage of these amazing innovations to treat yourself to your favorite childhood dishes.
(When I saw Impossible was coming to stores, the first thing I thought to make was vegan lumpias!)
Eating vegan doesn’t mean you have to abandon your heritage, and you can still enjoy the same type of foods you always have without the use of animal products.
So the next time there’s a party or potluck, roll up the best vegan lumpias and you’ll definitely be everyone’s favorite guest!
The Best Vegan Lumpia
Ingredients
- 12 oz vegan ground meat Impossible or Beyond Meat preferred
- Lumpia or spring roll wrappers cut in half diagonally 50 total
- 1 medium-sized white onion finely diced
- 1 tsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- Oil for frying
Instructions
- First, cut and separate your lumpia wrappers. The wrappers should be cut in half diagonally across into triangles. You have to work fast or else the wrappers will stale, so keep the wrappers in a wet kitchen towel if needed. Get a bowl of water ready for rolling and a big tupperware container to keep your rolled lumpias covered.
- Combine the vegan ground meat, finely diced onion, soy sauce, salt, and pepper in a large bowl, and mix until well blended. Don't be afraid to get your hands dirty!
- Lay down one sheet of lumpia wrapper with the long side closest to you and the tip of the triangle pointing away from you. With your fingers, take about a tablespoon of meat and place it across the bottom of the triangle in a skinny strip, leaving about 1 cm of the wrapper bare on the bottom and about 1 ½ inches bare on both sides. (see photo)
- For rolling, first dip your fingers in a bowl of water and pat along the sides of the wrapper to slightly wet it. Fold in the two corners on the sides, then tightly roll the lumpia all the way up to the tip of the triangle. Repeat until all the meat or all the wrappers are gone, keeping the rolled lumpia covered in a tupperware. Freeze the lumpia for at least 30 minutes before frying. They can be kept frozen in the fridge to fry at a later date.
- Deep fry in a heavy pan with enough oil to cover the bottom half of the lumpia. Fry until brown and crispy, flip, and repeat on the other side ( ~2 mins per side). Lower the heat as you go so the lumpias don’t burn. Transfer the fried lumpias to a bowl or plate lined with paper towel to drain, then serve immediately.
Notes
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