Vegan Shanghai Spring Rolls
Bright, crisp, and utterly addictive, these Vegan Shanghai Spring Rolls bring classic lumpia flavours into a plant-based, weeknight-friendly package. Perfect for feeding a crowd or making ahead for parties.
Ingredients
For the filling
- 1 tbsp neutral oil (for sautéing vegetables)
- 2 cups raw shredded carrot Adds natural sweetness and moisture balance.
- 1 cup thinly sliced green beans (bitswelas)
- 1 cup raw shredded cabbage
- 1 onion, thinly sliced
- 2 tbsp spring onions, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 tbsp oil (for cooking tofu)
- 2 blocks extra firm tofu, crumbled or cubed small Gives body and protein without releasing too much water.
- 1.5 tbsp soy sauce (or to taste)
- 1 tbsp dark mushroom soy sauce (optional) Adds color and umami.
For assembly
- 15 round flour wrappers Look for wrappers labeled 'spring roll' or 'lumpia'.
- 1 bowl room temperature water For sealing wrappers.
- Neutral cooking oil for frying
- Sweet chili sauce for dipping Or any dipping sauce of choice.
Instructions
Cooking the Filling
- Heat 1 tablespoon neutral oil in a wide skillet over medium-high heat. Add thinly sliced onion and minced garlic and sauté until translucent and fragrant, about 2 minutes.
- Add shredded carrot, shredded cabbage, and thinly sliced green beans; stir-fry until the vegetables are tender-crisp, about 3–4 minutes.
- Push the vegetables to the side, add 1 tablespoon oil and crumble in extra firm tofu; brown the tofu slightly for texture.
- Stir in soy sauce, dark mushroom soy (if using), spring onions, and 1/2 teaspoon salt; toss to combine and cook for another minute.
- Remove from heat and let the filling cool slightly before wrapping.
Folding the Spring Rolls
- Lay a round flour wrapper flat on a clean surface with one edge facing you.
- Scoop about 1–2 tablespoons of filling near the edge, keeping a compact log shape.
- Fold the bottom edge up over the filling, tuck the sides in snugly, then roll away from you until about three-quarters done.
- Dip your finger in the small bowl of room-temperature water and moisten the remaining edge; finish rolling to seal the seam.
- Repeat until all wrappers are filled, keeping finished rolls under a damp towel to prevent drying.
Cooking the Rolls
- Pour neutral cooking oil into a skillet to reach about 1/4 inch depth and heat over medium heat until shimmering.
- Carefully add the rolls seam-side down, giving space between each piece.
- Fry in batches, turning occasionally, until evenly golden and blistered on all sides, about 2–3 minutes per side.
- Transfer to a paper towel-lined tray to drain excess oil. Serve hot with sweet chili sauce or your preferred dip.
Notes
Storage: Place cooled rolls in an airtight container lined with paper towel and store in the refrigerator for up to 3 days. Freeze un-fried or fully cooked rolls for longer storage. Experiment with variations and substitutions.