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    Home » Appetizers » Vegetable Lumpiang Shanghai

    Vegetable Lumpiang Shanghai

    by Lainey · Posted: Oct 3, 2019 · This post may contain affiliate links ·

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    freshly cooked vegetarian lumpiang shanghai on a white plate
    delicious and low cost vegetable lumpiang shanghai recipe

    Vegetable Lumpiang Shanghai is a 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! 

    freshly fried vegetable lumpiang shanghai with a slice of mango on a white plate

    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 uniformed 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.

    vegetarian lumpiang shanghai on a white plate

    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 similar to the vegetable lumpia but made with ground meat like beef, pork, or chicken. Some even use fish like tuna for the pescetarian lumpia lovers.
    • Eggrolls are also 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 also ground meat with spices.
    • Spring rolls are the generic name for all wanton-wrapped dishes. While the egg rolls’ wrapper is thicker, spring rolls have thinner, translucent wrappers that are made with flour and seasoned with a bit of salt.

     

    frying eggroll

    Tips and Tricks for Making This Vegetable Lumpiang Shanghai Recipe: 

    • To prevent the lumpia or wanton wrapper to break when wrapping the cooked vegetables, use two pieces of wrapper for each lumpia.
    • Do not overcook the vegetables in the process of sauteing. 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 mix it 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
    • potato
    • carrot
    • chayote
    • mung bean sprouts
    • soy sauce
    • salt 
    • pepper
    • lumpia or spring roll wrapper
    • vegetable oil for frying

    ingredients for the vegetable lumpiang shanghai recipe

    Heat a nonstick pan or wok over medium heat and add oil.  Add the shallots, garlic and saute for 1 minute or until it becomes translucent:

    sauteing the onion and garlic for the vegetable lumpiang shanghai

    Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes: sauteing the sweet potato with the onion and garlic

    Add the carrots:

    Followed by the chayote:

    adding in the chayote for the vegetable lumpiang shanhai

    Now add in the mung bean sprouts:

    adding the mung bean sprouts for the vegetable lumpiang shanghai

    Mix them just enough to get the vegetables well-incorporated:

    mixing all the vegetables for the vegetable lumpiang shanghai recipe

    Add the soy sauce, salt, pepper, and stir-fry for about 3-5 minutes:seasoning the vegetables with soy sauce

    Adjust seasoning by adding more salt to taste:seasoning the vegetables with salt and pepper

    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:

    placing the cooked vegetables in the middle of the wanton 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:

    wrapping the vegetables with a wanton wrapper

    Using your finger, brush the edges with a little water then seal completely. It must be tightly secured:

    sealing the vegetable lumpiang shanghai

    Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone:

    ready to fry vegetable lumpiang shanghai on a blue plate

    Frying the Lumpiang Shanghai:

    Preheat a deep pan on med heat and add the 1 cup of oil. Add lumpia, but do not overfill the pan:

    frying the vegetable lumpiang shanghai on a frying pan

    Deep fry lumpia until it turns a golden color:

    turning the golden brown vegetable lumpiang shanghai with a chopstick

    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 a spicy vinegar sauce. Enjoy immediately!

    freshly cooked vegetable lumpiang shanghai on a white plate

    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 in an airtight container and remove from the freezer, and 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, noodles are some ingredients I’ve used.


    Here are more delicious Filipino Food Recipes:

    • Ampalaya Guisado
    • Ensaladang Talong
    • Tofu Sisig
    • Buko Pandan
    • Cassava Cake
    • Shakoy
    • Halo Halo
    • Turon
    freshly cooked vegetable lumpiang shanghai
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    Vegetable Lumpiang Shanghai

    Vegetable Lumpiang Shanghai - a Filipino vegetarian dish is crispy, filling, nutritious, and a perfect appetizer or main course in every occasion!
    Prep Time30 mins
    Cook Time30 mins
    Course: Appetizers
    Cuisine: Filipino
    Servings: 25
    Author: Lainey

    Ingredients

    • 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

    Instructions

    • 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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    Appetizers, Vegan Filipino Recipes, Vegetables carrots, potatoes, sprouted mung beans, sweet potatoes

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