Vegan Lumpiang Shanghai (Spring Rolls)

Ingredients

• 24 sheets Spring roll wrappers
• 1 lb Plant-based ground meat
• 1/2 cup Carrots
• 1/2 cup Onion
• 3 cloves Garlic
• 1/4 cup Green onions
• 2 tbsp Soy sauce (gluten-free)
• 1 tsp Sesame oil
• 2 cups Vegetable oil

Instructions

1. 1In a large mixing bowl, combine the 1 lb of plant-based ground meat, 1/2 cup of finely minced carrots, 1/2 cup of finely minced onion, 3 cloves of minced garlic, 1/4 cup of thinly sliced green onions, 2 tbsp of gluten-free soy sauce, and 1 tsp of sesame oil. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed.
2. 2Lay one of the 24 spring roll wrappers flat on a clean, dry surface. Place approximately 1.5 tablespoons of the prepared filling mixture in a log shape, about 2 inches long, near the bottom corner of the wrapper.
3. 3Fold the bottom corner of the wrapper up over the filling, then fold the left and right side corners inward towards the center. Roll the wrapper tightly from the bottom upwards to form a compact, sealed spring roll. Repeat this process for all 24 wrappers.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a tiny piece of wrapper into it; it should sizzle immediately and turn golden brown within 10-15 seconds.
5. 5Carefully place 4-6 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides and feel firm to the touch. Using tongs, transfer the fried spring rolls to a plate lined with paper towels to drain excess oil. Repeat with the remaining spring rolls, allowing the oil to return to temperature between batches if necessary.
6. 6Serve the spring rolls hot immediately after frying.

Substitutions

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