Vegetable Lumpiang Shanghai Recipe is a Filipino vegetarian dish is crispy, filling, nutritious, and a perfect appetizer or main course in every occasion!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Appetizers
Cuisine: Filipino
Servings: 25
Calories: 20kcal
Author: Lainey
Prevent your screen from going dark
Ingredients
2tablespoonvegetable oil
1smallred shallotminced
3-4clovesgarlicminced
1smallsweet potatocubed
1mediumyukon potatocubed
1mediumcarrotcubed
1smallchayotecubed
1cupmung bean sprouts
1tablespoonsoy sauce
1teaspoonsalt
pinchpepper
25lumpia/spring roll wrapper
1cupvegetable 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!