Vegan Lumpiang Shanghai (Spring Rolls)

Ingredients

• about 57 g Cellophane Noodles (Bean Thread)
• 1/2 cup Carrot
• 1/2 cup Onion
• 3 cloves Garlic
• 1/2 cup Water Chestnuts
• 1 cup Ground Seitan
• 2 tbsp Coconut Aminos
• 20 wrappers Rice Paper Wrappers
• 1 cup Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Sweet Chili Sauce

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

Instructions

1. 1In a large bowl, combine chopped cellophane noodles, minced carrot, minced onion, minced garlic, chopped water chestnuts, and ground seitan.
2. 2Season with coconut aminos, salt, and pepper. Mix well.
3. 3Lay a rice paper wrapper on a flat surface. Place a spoonful of the filling in the center.
4. 4Fold the sides of the wrapper inward, then roll tightly from the bottom up to form a spring roll.
5. 5Heat coconut oil in a deep skillet or pot over medium heat.
6. 6Fry the spring rolls in batches until golden brown and crispy, about 3-5 minutes per side.
7. 7Remove the spring rolls from the oil and drain on paper towels.
8. 8Serve hot with sweet chili sauce.

Related Guides