Vegetable Lumpiang Shanghai is delicious and crunchy spring rolls (Lumpia) that are the perfect appetizers for parties. There are so many different variations out there, but here’s my take on it! And guess what, it’s vegan too!
When I tell non-Filipinos I’m Filipino, they always ask me if I can make Filipino Egg Rolls. Is this true for you too?
Anyways, growing up, I always assisted my grandma whenever she made vegetable lumpiang shanghai. Back then, I called it lumpia because I didn’t know the difference. As a kid, it was a tedious process because I had to make the lumpia look uniform, and if I didn’t, I would have to do it again.
As an adult, I try to make uniformed lumpia whenever I make it, but if it doesn’t look nice or it’s falling apart after I fry it, I keep it for myself. 🙂
I also love biting into fresh-made lumpia after dipping and soaking it in spicy vinegar dip, which is so unhealthy but oh so good. Also, keep in mind that lumpia is best served fresh and warm off the pan with a side of chili sauce, banana ketchup, or spicy vinegar dip.
What are the differences between Vegetable Lumpia, Lumpiang Shanghai, Eggrolls & Spring Roll?
- A vegetable lumpia is a denser type of Filipino spring roll filled with different kinds of vegetables. Filipinos usually make the vegetable lumpia filling with chayote, or water chestnuts, carrots, onions, and garlic. Some also add raisins for a sweeter flavor in every bite.
- Lumpiang Shanghai is more likely to be similar to the vegetable lumpia but made with ground meat like beef, pork, or chicken. Some even use fish like tuna for pescetarian lumpia lovers.
- Eggrolls are also a wrapped, delicious dish but the wrapper is slightly different. It is made of wheat and eggs, thus making it harder and thicker. The filling is usually ground meat with spices.
- Spring rolls are the generic name for all wanton-wrapped dishes. While the egg roll wrapper is thicker, spring rolls have thinner, translucent wrappers that are made with flour and seasoned with a bit of salt.
Tips and Procedures:
- To prevent the lumpia or wanton wrapper from breaking when wrapping the cooked vegetables, use two pieces of wrapper for each lumpia.
- Do not overcook the vegetables in the process of sautéing. The vegetables will still be cooked when you fry the wrapped vegetable lumpiang shanghai.
- If you love a sweeter variant of vegetable lumpiang shanghai, you can add in some raisins after sauteing the vegetables and mixing them with the cooked vegetables.
- To replace ground beef you can use TVP or veggie burger.
How to Make this Vegetable Lumpiang Shanghai Recipe:
Gather the ingredients for this Vegetable Lumpiang Shanghai and once the ingredients are all ready, let’s begin!
- coconut oil or vegetable oil
- red shallot
- garlic cloves
- sweet potato
- mung bean sprouts
- soy sauce
- lumpia or spring roll wrapper
- vegetable oil for frying
Heat a nonstick pan or wok over medium heat and add oil. Add the shallots, and garlic and saute for 1 minute or until it becomes translucent:
Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes:
Add the carrots:
Followed by the chayote:
Now add in the mung bean sprouts:
Mix them just enough to get the vegetables well incorporated:
Add the soy sauce, salt, pepper, and stir-fry for about 3-5 minutes:
Adjust seasoning by adding more salt to taste:
To make the Lumpiang Shanghai:
On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper:
Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper:
Using your finger, brush the edges with a little water then seal completely. It must be tightly secured:
Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone:
Frying the Lumpiang Shanghai:
Preheat a deep pan on med heat and add 1 cup of oil. Add lumpia, but do not overfill the pan:
Deep fry lumpia until it turns a golden color:
Remove from frying and allow the oil to drain by placing the Lumpiang Shanghai on a plate covered with a paper towel. Best served with sweet chili sauce or the authentic spicy vinegar sauce. Enjoy immediately!
Frequently Asked Questions for the Vegetable Lumpiang Shanghai Recipe:
Q: Can the vegetable lumpiang shanghai be baked instead of fried?
A: Vegetable lumpiang shanghai is usually deep-fried and I have not tried baking it, but you can try to use an air fryer if you want a healthier version of the deep-fried vegetable lumpiang shanghai.
Q: Can you make vegetable lumpiang shanghai ahead of time?
A: Yes, for sure! Many people, including me, have frozen lumpia in my freezer, plus it saves a lot of time. Just make sure to keep it in an airtight container and remove it from the freezer, defrost then fry.
Q: How many vegetable lumpiang shanghai does this recipe make?
A: This recipe makes up to 25 pieces of vegetable lumpiang shanghai.
Q: Where can we buy the wanton/eggroll wrappers?
A: They are usually available in Asian grocery stores and even in regular grocery stores.
Q: What other fillings can I use?
A: Green beans, shredded cabbage, and noodles are some ingredients I’ve used.
Here are more delicious Filipino Food Recipes:
Vegetable Lumpiang Shanghai
- 2 tablespoon of coconut oil or vegetable oil for saute
- 1 small red shallot minced
- 3-4 cloves of garlic minced
- 1 small sweet potato cubed
- 1 small potato cubed
- 1 medium carrot cubed
- 1 small size chayote cubed
- 1 cup mung bean sprouts
- 1 tablespoon of soy sauce
- 1 teaspoon salt
- Pinch of pepper
- 25 lumpia/spring roll wrapper
- 1 cup vegetable oil for frying
- Heat a nonstick pan or wok over medium heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent.
- Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes.
- Add carrot, chayote, mung bean sprouts, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste.
To make the Lumpiang:
- On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper.
- Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper.
- Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
- Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone.
- Frying the Lumpiang
- Pre heat a deep pan on med heat and add the 1 cup of oil.
- Add lumpia, but do not overfill and deep fry lumpia until it turns a golden color.
- Remove from frying and allow the oil to drain by placing the lumpiang on a plate coverd with a paper towl.
- Best served with sweet chili sauce or the authentic a spicy vinegar sauce. Enjoy immediately!
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Leida Mcgafferty says
It was difficult for me to believe at first that I can read such a lengthy article. Your style captured my attention. Like always, you provided amazing information. Great Article Neil. This article is excellent. Even though I read it only a few times and I did not make an opinion. But, I think this article merited a mention.