Vegan Lumpiang Shanghai (Filipino Spring Rolls)

Ingredients

• 24 pieces Lumpia Wrappers (rice paper)
• 1 cup Plant-Based Ground Meat
• 1 medium Carrot
• 1/2 cup Jicama
• 1/2 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Coconut Aminos
• 1 tbsp Vegetable Broth
• 2 cups Vegetable Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: grate the 1 medium carrot, finely chop the 1/2 medium onion, mince the 3 cloves garlic, and mince the 2.54 cm ginger. Cut the 1/2 cup jicama into very small pieces.
2. 2In a large bowl, combine the 1 cup plant-based ground meat with the grated carrot, chopped jicama, minced onion, minced garlic, and minced ginger.
3. 3Add the 2 tablespoons coconut aminos, 1 tablespoon vegetable broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix everything together thoroughly until well combined.
4. 4Lay one of the 24 lumpia wrappers flat on a clean surface. Place about 1-2 tablespoons of the filling mixture near one corner of the wrapper.
5. 5Fold the corner of the wrapper over the filling. Then, fold in the left and right sides of the wrapper towards the center. Roll the wrapper up tightly from the filled corner to create a spring roll shape.
6. 6Repeat steps 4 and 5 with the remaining lumpia wrappers and filling until all the filling is used.
7. 7Pour the 2 cups vegetable oil into a deep frying pan or wok. Heat the oil over medium-high heat until it reaches 175°C.
8. 8Carefully place the spring rolls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes per batch, turning occasionally, until they are golden brown and crispy.
9. 9Remove the fried spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the Vegan Lumpiang Shanghai hot.

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