Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - December 13, 2021
  • - 5:55 am

Vegan Lumpiang Shanghai (Filipino Spring Rolls)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video
Vegan Lumpiang Shanghai (Filipino Spring Rolls) on a large plate

In time for the upcoming holiday festivities and Christmas celebrations, I thought I’d share a vegan version (that’s super close to the real thing) of of my favourite food growing up: Lumpiang Shanghai! These are Filipino Spring Rolls that are a lot thinner and usually smaller than Chinese egg rolls.

Crispy on the outside with a meaty filling, these Vegan Lumpiang Shanghai is my vegan take on Filipino spring rolls! These are delicious finger food or snack, that’s perfect for sharing. These are best enjoyed with a sweet chili sauce, banana ketchup, or other sauce of choice.

Lumpiang Shanghai filled with a mix of tofu and vegetables

This version of lumpiang shanghai uses plant-based ground/meat alternative. If you’re looking to make one with a mix of tofu and vegetables, you can check out my other Lumpiang shanghai recipe here (see photo above for that version!).

LUMPIANG SHANGHAI OR FILIPINO SPRING ROLLS

Here in the Philippines we have a famous dish called Lumpiang Shanghai that’s basically fried spring rolls (lumpia) in a ‘Shanghai’ style as we call it because of Chinese influence in the past. Lumping Shanghai is commonly filled with meat and some vegetables but for these spring rolls, I made some tofu mince to go with mixed veggies.

SPRING ROLL/LUMPIA WRAPPERS

If using frozen wrappers, make sure to thaw them well at room temperature so they’re easy to work with.

The wrappers I purchase are labelled ‘lumpia wrappers’. These are usually very thin yet pliable. These are different from egg roll wrappers and are thinner but if you’re only able to find egg roll wrappers, then those are okay too. I usually go to the freezer or chiller section of my local grocery to buy lumpia wrappers.

IMPORTANT NOTES FOR THE WRAPPERS:

  • Make sure your wrappers are thawed at room temperature (if from frozen). You’ll want your wrappers to settle down at room temperature so they are easier to separate and are much more pliable. If you use wrappers that have not been compiled thawed at room temperature, these can be hard to separate and be stiff/dry. If so, they can break apart easily. So it’d really be best to defrost your wrappers (if frozen) the day before by placing it in the fridge and leave it out in room temperature a few hours before using.
  • Also make sure your wrappers are sealed or covered with a towel to prevent them from drying out when exposed to air.
Square Lumpia or Spring Roll Wrappers

There are also fresh lumpia wrappers (see photo below) that you can get freshly made from the market/palengke if you live in the Philippines or in other Asian countries that have spring rolls and make wrappers from scratch!

Lumpia or Spring Roll Wrappers

THE SPRING ROLL FILLING

  • plant based ground meat , I used Omnipork mince
  • carrot, peeled and finely grated
  • onion, finely diced/chopped
  • scallions, chopped
  • sugar
  • soy sauce or liquid seasoning or to taste
  • garlic powder or minced garlic
  • fresh ground pepper
Lumpia Vegan Meat Filling

FOR EASIER FILLING DISTRIBUTION

For an easier and more even distribution of filling, I placed my filling in a resealable plastic bag (alternatively you can use an icing bag) and cut the bottom edge to create a hole.

Lumpia Vegan Meat Filling in a resealable bag
  • You can watch the video or see the photos above to see how I filled and wrapped these.
  • For an easier and more even distribution of filling, I placed my filling in a resealable plastic bag (alternatively you can use an icing bag) and cut the bottom edge to create a hole.
  • From there, I laid out 3-6 wrappers on a flat surface and then squeezed out the filling on the bottom part of each wrapper.
  • Roll from the bottom to the top, and carefully press down on the filling to make sure it’s compressed well and there are no holes or air bubbles.
  • Brush the top of the wrapper with more water to seal the roll. Repeat this for the rest.
Flour Spring Roll Wrappers with Lumpiang Shanghai Meat Filling
  • After rolling, I cut each lumpia into 2 3-inch pieces each. So I had a total of 48 halves. I used a pair of scissors to cut these.
  • Note: the number of rolls you’ll be able to make will depend on the size of your wrappers. If you use larger wrappers you can possibly but the roll into 2-3 pieces or even more.
  • Traditionally, we leave the filling of the lumpia exposed on the sides. This is how Filipino lumpiang shanghai usually is and I find that this only works if you’re using plant-based ground because this holds up well, like real meat.
  • Also see storage tips below for making these ahead!

COOKING THE SPRING ROLLS

  • Heat a deep frying pan with oil enough to submerge at least half of the spring rolls. Once the oil is hot and you see small bubbles, place some lumpia. These should immediately sizzleOnce hot, place a few rolls.
  • Cook over medium heat. Flip after a few minutes to cook the other side. Once golden brown throughout, remove from the oil. Shake out any oil then leave on a strainer to drain excess oil. Make sure not to cover your freshly cooked lumpia to make sure they don’t sog.
Lumpiang Shanghai Frying in a pan with Oil

SERVE AND ENJOY YOUR LUMPIANG SHANGHAI OR FILIPINO SPRING ROLLS

  • Let cool for a few minutes and slice into half, if desired. Enjoy while hot and dip in your favourite dipping sauce! I love mine with some bottled sweet chili sauce or banana ketchup.
Vegan Lumpiang Shanghai (Filipino Spring Rolls) on a large plate

STORAGE AND MAKE-AHEAD TIPS

For uncooked rolls: You can store uncooked spring rolls in the freezer. I keep mine in an air-tight container and freeze them. 

It’s also helpful to add some wax paper or plastic to divide the spring rolls per layer so you can pull out a few at a time, especially if you’re not cooking these all at the same time. 

Best to use within 1-2 months.

MORE FILIPINO RECIPES YOU MIGHT LOVE:

  • Adobo
  • Tokwa’t Baboy
  • Filipino Kaldereta or ‘Meat’ Stew
  • Mushroom Tocino
  • Fried Garlic Rice
  • Lumpiang Gulay or Fried Vegetable Spring Rolls
  • Filipino “Pork” Barbecue
  • Crispy Tofu Sisig
  • Tofu and Mushroom Salpicao
  • Bola-Bola (Filipino Meatballs)
Vegan Lumpiang Shanghai (Filipino Spring Rolls) on a large plate

Vegan Lumpiang Shanghai (Filipino Spring Rolls)

5 from 2 votes
Crispy on the outside with a meaty filling, these Vegan Lumpiang Shanghai is my vegan take on Filipino spring rolls! These are delicious finger food or snack, that’s perfect for sharing. These are best enjoyed with a sweet chili sauce.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Finger Food, Main Course, Side Dish, Sides, Snack, Starters
Cuisine Asian, Chinese, Filipino, Fusion
Servings 24 rolls
Calories 57 kcal

Ingredients
 
 

  • 17.5 oz plant based ground meat , I used Omnipork mince
  • 1 small carrot peeled and finely grated
  • 1 small onion finely diced/chopped
  • 2 scallions chopped
  • 2 tsp sugar
  • 2-3 tsp soy sauce or liquid seasoning or to taste (see notes)
  • 1 tsp garlic powder or minced garlic
  • Fresh ground pepper
  • 24 pieces spring roll or lumpia wrappers mine were 6×6” thawed at room temp (see notes)
  • Small bowl of water for wrapping
  • Neutral oil for frying (see notes for baking)

Instructions
 

Wrappers

  • Make sure your wrappers are thawed at room temperature (if from frozen). You’ll want your wrappers to settle down at room temperature so they are easier to separate and are much more pliable. If you use wrappers that have not been compiled thawed at room temperature, these can be hard to separate and be stiff/dry. If so, they can break apart easily. So it’d really be best to defrost your wrappers (if frozen) the day before by placing it in the fridge and leave it out in room temperature a few hours before using.
  • Also make sure your wrappers are sealed or covered with a towel to prevent them from drying out when exposed to air.

“Meat” Filling

  • Make sure your plant based ground is completely thawed. Mix all the ingredients in a large bowl. Feel free to adjust everything to your taste. Do note that some plant-based ground brands already have seasoning so you may need to cut down on the soy sauce/liquid seasoning. I actually taste my plant based ground to be sure.

Rolling the Lumpia

  • You can watch the video or see the photos above to see how I filled and wrapped these.
  • For an easier and more even distribution of filling, I placed my filling in a resealable plastic bag (alternatively you can use an icing bag) and cut the bottom edge to create a hole.
  • From there, I laid out 3-6 wrappers on a flat surface and then squeezed out the filling on the bottom part of each wrapper.
  • Roll from the bottom to the top, and carefully press down on the filling to make sure it’s compressed well and there are no holes or air bubbles.
  • Brush the top of the wrapper with more water to seal the roll. Repeat this for the rest.
  • After rolling, I cut each lumpia into 2 3-inch pieces each. So I had a total of 48 halves. I used a pair of scissors to cut these.
    Note: the number of rolls you'll be able to make will depend on the size of your wrappers. If you use larger wrappers you can possibly but the roll into 2-3 pieces or even more.
  • Traditionally, we leave the filling of the lumpia exposed on the sides. This is how Filipino lumpiang shanghai usually is and I find that this only works if you’re using plant-based ground because this holds up well, like real meat.
  • Also see storage tips below for making these ahead!

Cooking the Lumpia

  • Heat a deep frying pan with oil enough to submerge at least half of the spring rolls. Once the oil is hot and you see small bubbles, place some lumpia. These should immediately sizzleOnce hot, place a few rolls.
  • Cook over medium heat. Flip after a few minutes to cook the other side. Once golden brown throughout, remove from the oil. Shake out any oil then leave on a strainer to drain excess oil. Make sure not to cover your freshly cooked lumpia to make sure they don’t sog.
  • Let cool for a few minutes and slice into half, if desired. Enjoy while hot and dip in your favourite dipping sauce! I love mine with some bottled sweet chili sauce or banana ketchup.

Storage Tips

  • For uncooked rolls: You can store uncooked spring rolls in the freezer. I keep mine in an air-tight container and freeze them.
    It's also helpful to add some wax paper or plastic to divide the spring rolls per layer so you can pull out a few at a time, especially if you're not cooking these all at the same time.
    Best to use within 1-2 months.
  • For cooked rolls: Make sure the rolls are cooled completely. Store them in a container/bag as well.
  • To cook frozen spring rolls: No need to thaw. Cook directly from frozen. This works for both the cooked or uncooked ones. For the cooked rolls, you can simple reheat these on a pan or in the oven until crispy.

WATCH Video

Notes

BAKING

  • These are best when fried to create a golden brown and super crisp exterior but you can also bake them by brushing the rolls with some oil before leaving them in the oven for 40 minutes at 400F, flipping halfway through.

WRAPPERS

  • Note: the number of rolls you’ll be able to make will depend on the size of your wrappers. If you use larger wrappers you can possibly but the roll into 2-3 pieces or even more.
  • The wrappers I purchase are labelled ‘lumpia wrappers’. These are usually very thin yet pliable. These are different from egg roll wrappers and are thinner but if you’re only able to find egg roll wrappers, then those are okay too. I usually go to the freezer or chiller section of my local grocery to buy lumpia wrappers.

PLANT BASED GORUND

  •  Feel free to adjust everything to your taste. Do note that some plant-based ground brands already have seasoning so you may need to cut down on the soy sauce/liquid seasoning. I actually taste my plant based ground to be sure.
  • I used Knorr liquid seasoning to season mine.
Any other alternatives?
I have a recipe for lumping shanghai that uses tofu instead here.

NUTRITIONAL INFO

Calories: 57kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 18mg | Fiber: 2g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

This Post Has 2 Comments

  1. María Wendy 18 Jun 2022 Reply

    5 stars
    Yupiiii! Finally, I found it, but I will do it with pork, so, would I have to sauté it with the vegetables before rolling them? Here, I don’t think I’ll find vegetable pork meat, I only find soy meat, which is especially for one of my daughters who is a fish vegan. Any recommendation?. Thanks in advance. Kisses from Spain

    1. Jeeca 20 Jun 2022 Reply

      Hi Maria! If you do this with ground pork, no need to sauté it first. We use ground meat and season it and use that raw as the filling since it will cook down when frying. If you want to try out the filling to be sure it’s seasoned well before rolling it all in the lumpia you can microwave a small portion of the filling and try it out. If using soy meat, that works too. You may just need a binder like corn starch to bind it since some soy meat can be very dry. Hope this helps ◡̈

Leave a Reply Cancel reply

Recipe Rating




Jeeca head shot with basket

Hello there!

I’m Jeeca, a 24-year old vegan who’s passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian food inspired by those I grew up enjoying.

​ Learn more about me >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevHow to Make Garlic Chili Oil
Mushroom Meatballs in a Creamy Red Pepper SauceNext

Latest Recipes

Sweet Potato and Ham Balls (Vegan)

GET THE RECIPE »
gochujang tofu in a pan

Gochujang Tofu

GET THE RECIPE »
japanese sunomono cucumber and seaweed salad

Japanese Cucumber and Seaweed Salad (Sunomono)

GET THE RECIPE »
Spicy Black Pepper Hofan

Spicy Black Pepper Ho Fan (Rice Noodles)

GET THE RECIPE »
Mango mochi

Mango Mochi (Easy Microwave Recipe)

GET THE RECIPE »
Filipino Cucumber & Tomato Salad or Ensaladang Pipino at Kamatis

Filipino Cucumber and Tomato Salad

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY