Vegan Veggie & Tofu Lumpia Recipe by Minda
Cooking Instructions 1 hr 1 Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels. Place a heavy object (like a cast iron pan or a can) on top to press out the excess water. Let it sit for about 15 minutes. After pressing, crumble the tofu into small pieces with your hands or a fork. This will give it a texture similar to ground meat, perfect for lumpia filling. 2 Heat a tablespoon of vegetable oil (or use sesame oil for extra flavor) in a large skillet or wok over medium heat. Add the chopped onions and minced garlic, and sauté for 2-3 minutes until fragrant. Add the chopped mushrooms and crumbled tofu to the skillet. Cook for about 3-4 minutes until the tofu starts to turn golden and the mushrooms release their moisture. 3 Add the shredded cabbage, julienned carrots, and chopped green beans to the pan. Stir well, and cook for another 5 minutes, until the vegetables soften but still have some crunch. Add soy sauce, vegan oyster sauce (if using), salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. If the mixture is too wet, sprinkle in a tablespoon of cornstarch mixed with a little water to help thicken and bind the filling. 4 Once everything is well-cooked and the flavors are combined, remove the pan from heat and let the filling cool down for a few minutes. Lay a lumpia wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. Spoon about 1-2 tablespoons of the tofu-veggie filling onto the bottom third of the wrapper. 5 Fold the bottom corner of the wrapper over the filling, then fold the two side corners inward. Roll the lumpia tightly toward the top corner, sealing it with a little water to keep the wrapper from opening. Continue rolling the remaining lumpia until all the filling is used up. Heat a deep skillet or frying pan with enough vegetable oil to submerge the lumpia. Heat it to medium-high heat 350 degrees. Test the oil by dropping a small piece of wrapper into it. If it sizzles immediately it’s ready. 6 Carefully place the lumpia in the hot oil, a few at a time, to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy. Once fried, transfer the lumpia to a paper towel-lined plate to drain excess oil. Serve the lumpia hot with a side of dipping sauce. You can make a simple dipping sauce by mixing soy sauce, vinegar, and a pinch of sugar or use sweet chili sauce for a little heat and sweetness. 1 Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels. Place a heavy object (like a cast iron pan or a can) on top to press out the excess water. Let it sit for about 15 minutes. After pressing, crumble the tofu into small pieces with your hands or a fork. This will give it a texture similar to ground meat, perfect for lumpia filling. 1 Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels. Place a heavy object (like a cast iron pan or a can) on top to press out the excess water. Let it sit for about 15 minutes. After pressing, crumble the tofu into small pieces with your hands or a fork. This will give it a texture similar to ground meat, perfect for lumpia filling. 2 Heat a tablespoon of vegetable oil (or use sesame oil for extra flavor) in a large skillet or wok over medium heat. Add the chopped onions and minced garlic, and sauté for 2-3 minutes until fragrant. Add the chopped mushrooms and crumbled tofu to the skillet. Cook for about 3-4 minutes until the tofu starts to turn golden and the mushrooms release their moisture. 2 Heat a tablespoon of vegetable oil (or use sesame oil for extra flavor) in a large skillet or wok over medium heat. Add the chopped onions and minced garlic, and sauté for 2-3 minutes until fragrant. Add the chopped mushrooms and crumbled tofu to the skillet. Cook for about 3-4 minutes until the tofu starts to turn golden and the mushrooms release their moisture. 3 Add the shredded cabbage, julienned carrots, and chopped green beans to the pan. Stir well, and cook for another 5 minutes, until the vegetables soften but still have some crunch. Add soy sauce, vegan oyster sauce (if using), salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. If the mixture is too wet, sprinkle in a tablespoon of cornstarch mixed with a little water to help thicken and bind the filling. 3 Add the shredded cabbage, julienned carrots, and chopped green beans to the pan. Stir well, and cook for another 5 minutes, until the vegetables soften but still have some crunch. Add soy sauce, vegan oyster sauce (if using), salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. If the mixture is too wet, sprinkle in a tablespoon of cornstarch mixed with a little water to help thicken and bind the filling. 4 Once everything is well-cooked and the flavors are combined, remove the pan from heat and let the filling cool down for a few minutes. Lay a lumpia wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. Spoon about 1-2 tablespoons of the tofu-veggie filling onto the bottom third of the wrapper. 4 Once everything is well-cooked and the flavors are combined, remove the pan from heat and let the filling cool down for a few minutes. Lay a lumpia wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Keep the remaining wrappers covered with a damp cloth to prevent them from drying out. Spoon about 1-2 tablespoons of the tofu-veggie filling onto the bottom third of the wrapper. 5 Fold the bottom corner of the wrapper over the filling, then fold the two side corners inward. Roll the lumpia tightly toward the top corner, sealing it with a little water to keep the wrapper from opening. Continue rolling the remaining lumpia until all the filling is used up. Heat a deep skillet or frying pan with enough vegetable oil to submerge the lumpia. Heat it to medium-high heat 350 degrees. Test the oil by dropping a small piece of wrapper into it. If it sizzles immediately it’s ready. 5 Fold the bottom corner of the wrapper over the filling, then fold the two side corners inward. Roll the lumpia tightly toward the top corner, sealing it with a little water to keep the wrapper from opening. Continue rolling the remaining lumpia until all the filling is used up. Heat a deep skillet or frying pan with enough vegetable oil to submerge the lumpia. Heat it to medium-high heat 350 degrees. Test the oil by dropping a small piece of wrapper into it. If it sizzles immediately it’s ready. 6 Carefully place the lumpia in the hot oil, a few at a time, to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy. Once fried, transfer the lumpia to a paper towel-lined plate to drain excess oil. Serve the lumpia hot with a side of dipping sauce. You can make a simple dipping sauce by mixing soy sauce, vinegar, and a pinch of sugar or use sweet chili sauce for a little heat and sweetness. 6 Carefully place the lumpia in the hot oil, a few at a time, to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy. Once fried, transfer the lumpia to a paper towel-lined plate to drain excess oil. Serve the lumpia hot with a side of dipping sauce. You can make a simple dipping sauce by mixing soy sauce, vinegar, and a pinch of sugar or use sweet chili sauce for a little heat and sweetness. 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