Vegan Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 1 cup Vegan Ground (e.g., Beyond Meat)
• 1/2 cup Carrots
• 1/2 cup Onion
• 3 cloves Garlic
• 2 tablespoons Green Onions
• 2 tablespoons Soy Sauce
• 20 wrappers Vegan Egg Roll Wrappers
• 2 cups Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 1 cup of vegan ground, 1/2 cup of carrots, 1/2 cup of onion, 3 cloves of garlic (minced), and 2 tablespoons of green onions. Add the 2 tablespoons of soy sauce and mix everything together thoroughly until well combined.
2. 2Lay one of the 20 vegan egg roll wrappers flat on a clean surface. Place about 1 tablespoon of the vegan filling mixture in the center of the wrapper.
3. 3Fold the two sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly towards the top edge. Lightly moisten the top edge of the wrapper with a little water to seal the roll closed.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pan or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully place 3-4 of the rolled spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, until the wrappers are golden brown and crispy. You will hear a gentle sizzling sound as they fry.
6. 6Using a slotted spoon or tongs, remove the cooked spring rolls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the vegan Lumpiang Shanghai hot with your favorite dipping sauce.

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