This vegan lumpia is my take on the original, it’s filled with seasoned meatless grounds and mixed vegetables. And let me tell you, it tastes pretty authentic to the original, and gives you the same amount of crispiness all-around. I’ve made this recipe so many times and I’ve secretly served this at many parties and they all loved it and could not tell a difference. I can eat these for days, it’s definitely a dish that I always gravitate towards! This recipe is very quick and easy to make, and makes enough for a party!

What is Lumpia?
Many Asian countries have their interpretations of fried spring rolls, and in the Philippines it’s lumpia. And even in the Philippines, there are different variations of it, but in this case, we are focusing on one. Normally, these are filled with pork and vegetables such as cabbage, carrots, and onions. But my husband and I found a way to make it vegan, and it’s just as delicious. Serve it with some rice and dipped in some sweet chili sauce — and there you have a delicious meal! It’s a staple in many Filipino households and especially in gatherings or parties, and it’s not complete without it!

Top Tips:
- Rolling lumpia can get quite laborious, so grab your family, some friends, or your partner, and have them help you wrap some lumpia! It’ll be a lumpia wrapping party! Or if you’re by yourself, turn on your favorite show or youtube channel and have yourself lumpia wrapping party.
- Make ahead! These freeze well, so if you’re not ready to cook them on the same day, freeze them up and cook them at a later date.
- Use fresh lumpia wrappers. The older the wrappers are, the less pliable they are with rolling. They tend to break more and are harder to seal. Check the dates on the packaging to make sure they are still good to use.
- During assembly, cover the wrappers with a damp cloth to prevent from drying out.
- Do not overfill wrappers to keep from bursting during frying.
- Lumpia is the best deep-fried. Use enough frying oil to cover the rolls fully.
- Make sure your oil is hot enough. It should be at 350°-375°F. Another way to tell if your oil is ready is to take the wooden skewer or the end of a wooden spoon and stick it into the oil. If you see bubbles forming around the wood and they start to float up, then it is ready. If it’s bubbling vigorously, the oil is way too hot. Reduce the heat and allow the oil to cool and check the temperature again.
- Do not use a paper towel to drain the excess oil, they tend to make the lumpia soggy. Drain on a cooling rack set over a baking sheet or in a fine-mesh sieve set over a bowl.

If you enjoyed this recipe as much as I did, let me know what you think of it in the comment section! And don’t forget to rate it. You can also share and tag me in your recreations on Instagram @flouredframe or on Pinterest @flouredframe. Happy cooking!
📖 Recipe

Vegan Lumpia (Filipino Spring Roll)
Equipment
- Sharp knife
- Cutting board
- Large mixing bowl
- Large pot or deep fryer
- Tongs
- Wire cooling rack or plate lined with paper towel to drain the excess oil
Ingredients
- 1 ½ pack Meatless grounds (I used Boca)
- 2 packs Lumpia wrapper (I used Orientex (accidentally vegan))
- ½ Medium onion
- 2 Medium carrots
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- Oil for frying
- Sweet chili sauce or plum sauce
Instructions
Prep
- Prep the carrots and onions, peel and roughly chop them into large chunks. Add them both to the food processor and chop them into finer pieces.
- In a large bowl, mix together the meatless grounds, carrots, onions, salt, and pepper. Set aside until you are ready for assembly.
- In a small microwave-safe bowl, mix the cornstarch and water until it has dissolved. Then microwave the mixture in 5-second intervals, while mixing in between, until a paste form.
- When the lumpia wrappers are ready and defrosted, gently separate each individual wrappers before you start. This will make the assembly process go by easier. Cover with a damp cloth, so that they don't dry out.
Assembly
- On a large plate, or on a clean work surface, set one wrapper in front of you. Rotate the wrapper so that it's in a diamond formation, and have one corner is facing you.
- Take a tablespoon of the filling and spread it into a line about 1 ½ inch from the corner of the wrapper. Do not overfill! See notes
- Take the bottom corner and fold it over the filling slightly above the center of the wrapper. Slightly tuck the filling into the wrapper so that it is tight and sticks together.
- Roll it up and stop at the center. Fold in the slides and continue to roll up until you reach about an ½ inch of the top corner/edge of the wrapper. Dab a little bit of the cornstarch paste at the corner/edge and continue tightly rolling it up to seal it. Continue this for the rest!
- This makes a lot of lumpia, enough for a party, so if you know you’re not going to use all of it, freeze the rest. They will last for weeks in the freezer! See notes
Cooking
- In a large pot or deep fryer, fill it up with enough oil so that you can submerge the lumpia in. Place it over medium heat, the temperature must be around 350°-375°F. See the notes section on how to tell if your oil is ready.
- When the oil is ready, cook a few pieces of lumpia at a time. Do not overcrowd. Cook for about 3-5 minutes or until golden brown all-around.
- Transfer the cooked lumpia over to a baking sheet with a cooling rack or fine-mesh sieve set over a bowl to drain the excess oil. Allow to cool, serve with rice and some sweet chili sauce and enjoy!
Notes
- Using a food processor makes it easy to cut the carrots and onions into finer pieces. If you do not have one, carefully cut it as finely as you can!
- The filling amount will also depend on the size of your wrapper. Just make your best judgment.
- Do not overfill wrappers, they tend to burst during frying.
- You can cook these the same day you make them! You don’t need to freeze them before frying.
- How to tell if your oil is ready is to take the wooden skewer or the end of a wooden spoon and stick it into the oil. If you see bubbles forming around the wood and they start to float up, then it is ready. If it’s bubbling vigorously, the oil is way too hot. Reduce the heat allow the oil to cool and check the temperature again.
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