Fried Lumpia, Vegan

Fried Lumpia, Vegan

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My co-workers are African American, Samoan, Filipino, Mexican, Caucasian, etc. Fried Lumpia is the Filipino version of fried egg rolls. Veganizing it would be tricky because the traditional version calls for eggs and ground pork. Good thing I stumbled upon this recipe from Keepin It Kind. No, it’s not a fried roll recipe but a post on how to make vegan meatballs. I thought, if I could incorporate some of the binding ingredients such as lentils or flax eggs, I could make it work. It’s best to grind them in a food processor so not only the process will cut back the prep time, it’ll also make the texture of the ingredients more uniform and tender. For binding the filling, feel free to use flaxseed meal mixed with water, or corn starch with water, or egg replacer such as Ener-G mixed with water. You may also use mashed lentils or mashed potatoes.  You could mash the lentils by boiling them first until they’re soft. I used mushrooms to replace ground pork. Shiitake mushrooms are probably the most ideal. Fry them until they get firmer. Feel free to also use other alternatives such as soy ground beef/pork, Seitan, or Tempeh. Lumpia wrappers are sold at most Asian and Filipino grocery stores. The wrappers also go by the name, spring roll wrappers. Look for the ingredients list, make sure there are no eggs in them. Fry the mushrooms for about 5 minutes. Add the garlic and saute until light brown. Then add the onions and saute until fragrant. Add the carrots, celery, jicama, and mushrooms. Mix and leave them for about 8-10 minutes. Season with salt, pepper, garlic powder, and soy sauce. Mix until the flavors marry. In a bowl, combine the vegetables and egg replacer (see notes). Place a single Lumpia wrapper on a separate plate.

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