The original recipe use meat such as pork, chicken and beef (some use shrimp), the vegan version usually use tofu or Seitan. I like mine with veggies only. They are great for summer and with only veggies, they are really refreshing for me 😊
Learned to make this from my Filipino friend, but of course hers always with meat and egg. I think my vegan version is almost as best as hers 😉
Filling
- 1-2 tbsp olive oil
- 2 garlic, crushed or chopped finely
- 1/2 of an medium size onion (sweet one, like yellow onion for example), chopped finely or thinly sliced
- 1 jicama, julienne
- 1-2 long carrots, julienne
- salt to taste
- brown sugar to taste
How to
- Heat oil, saute garlic and onion til soften
- Stir in carrots and jicama to soften
- Season with salt and brown sugar
- Add a little water if needed
- Set aside to cool
Lumpia Wrapper
- 1/2 c flour
- 1 c soy milk
- 1/2 c aquafaba
- 1 tsp vegetable oil
How to
- Mix everything and cook as you would do thin crepe (they are a bit delicate compare to the ones made with egg, just so you know)
Assemble
- Fresh lettuce leaves, washed and patted to dry
- Take one wrapper, place on a plate. Lay a lettuce on wrapper, give some filling roll as you would do an open side burrito or open side sushi roll (lettuce as the top end part, sticking out)
Serve Lumpia with the following sauce and chopped roasted peanuts!
Sauce
- 1 c water
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp corn/potato starch, dissolved in enough water
- 1 garlic, crushed
How to
- Bring everything but potato starch solution to a boil
- Stir in potato starch solution and cook til thicken
Thanks for looking!
Filipino Lumpia
Servings: 0
Ingredients
Filling
- 1-2 tbsp olive oil
- 2 garlic crushed or chopped finely
- 1/2 of an medium size onion sweet one, like yellow onion for example, chopped finely or thinly sliced
- 1 jicama julienne
- 1-2 long carrots julienne
- salt to taste
- brown sugar to taste
Skin
- 1/2 c flour
- 1 c soy milk
- 1/2 c aquafaba
- 1 tsp vegetable oil
Sauce
- 1 c water
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp corn/potato starch dissolved in enough water
- 1 garlic crushed
Instructions
Filling
- Heat oil, saute garlic and onion til soften
- Stir in carrots and jicama to soften
- Season with salt and brown sugar
- Add a little water if needed
- Set aside to cool
Skin
- Mix everything and cook as you would do thin crepe (they are a bit delicate compare to the ones made with egg, just so you know)
- Fresh lettuce leaves, washed and patted to dry
- Take one wrapper, place on a plate. Lay a lettuce on wrapper, give some filling roll as you would do an open side burrito or open side sushi roll (lettuce as the top end part, sticking out)
- Serve Lumpia with the following sauce and chopped roasted peanuts!
Sauce
- Bring everything but potato starch solution to a boil
- Stir in potato starch solution and cook til thicken
