About this Recipe
Lumpia is a popular mainstay at Filipinx food gatherings and special occasions. Golden, crisp and in a fun bite-size, they’re the perfect appetizer or snack!
Recipe by: Jennifer Agliam Doria
Photos by: Erika Galera
- 2 packages vegan-friendly lumpia wrapper
- 1 tablespoon coconut oil (or other neutral tasting oil)
- 1 pound white mushrooms (or a ground veggie crumble substitute), minced
- 2 cloves garlic, peeled, and finely chopped
- 1 medium white onion, peeled, and chopped
- 1 ½ cups mixed vegetables such as green beans, celery, carrots, cabbage, cut julienne
- 1-2 tablespoons soy sauce or liquid amino acids
- Salt and pepper to taste
- Coconut oil for frying
In a wok or large pot, add oil and sauté the minced mushrooms until fragrant, then set aside.
Cook the garlic and onion for two minutes. Add salt and pepper. Add the vegetables and mushrooms and cook for 3-4 minutes. Season with soy sauce.
Pour mix in a colander to drain and cool. Meanwhile, prepare the lumpia wrapping station. Have one plate for the peeled lumpia wrappers, one plate for wrapping the lumpia, and one plate for putting the wrapped lumpias on.
Gently peel each wrapper and set aside. Place a damp paper towel over the peeled lumpia wrappers to prevent it from drying out while you wrap the lumpias.
Take one lumpia wrapper and lay it flat so that the wrapper looks like a diamond. Spoon 1-2 tablespoons of the mixture horizontally in the middle of the wrapper.
Pick up the bottom tip of the wrapper and pull it over the mixture. Fold over the left and right sides of the wrapper, then roll the wrapper, making sure all sides are taut enough to shape the lumpia. Be careful not to tear the wrapper.
Lay each lumpia on a plate or pan to prepare for frying.
In a wok or frying pan, heat up some oil on medium heat. Place the lumpia in the pan with at least half an inch of space between each lumpia making sure you do not overcrowd the pan. Fry each side until golden brown then let cool and drain on paper towels.
Serve with sweet Asian sauce, chili pepper vinegar as desired.
If you want to fry these later, be sure to put wax paper in between each row of lumpia so that they do not stick. These can be kept in the fridge to fry the next day or in the freezer to cook later (keep in a zip bag, wrapping each layer in wax paper, and lay flat until frozen).