Name: Vegan Filipino Lumpia Recipe (Fried Spring Rolls)
Yield: 100
Cuisine: Filipino
Ingredients: 1 package of Beyond Beef, Impossible Ground Beef, or OmniPork ground meat; 1 pack of frozen spring roll wrappers (most are vegan. Do not get egg roll wrappers); 1 small can of water chestnuts (drained); 3 long celery stalks (not bunches); 7 stalks of green onion; 1 medium onion; 1 tsp of salt + 1 tsp pepper (to taste, test-fry mixture first before wrapping); 2 tablespoon vegan oyster sauce (or 2 tablespoons soy sauce), to taste; OIl, for frying; 1/3 cup water; 1.5 tablespoon flour

Lumpia—especially lumpiang shanghai—is one of the most beloved Filipino dishes.

Filled with [vegan] ground meat and vegetables, these spring rolls are fried until golden and crisp.

This recipe comes straight from my mom, who made lumpia for every family party when I was growing up.

I’ve veganized it, and I promise you won’t be able to tell the difference.

Pair with vegan egg fried rice and sweet chili sauce or banana ketchup:

A close-up of three crispy vegan lumpia on a blue plate, served with a side of fried rice and a small pool of dipping sauce. The lumpia are golden brown and neatly arranged, with the dipping sauce partially visible next to them, adding a vibrant contrast to the plate. The fried rice is topped with pieces of scrambled egg, enhancing the dish's appeal and providing a hearty, appetizing meal.

Table of Contents

Vegan Lumpia Ingredients

Beyond Beef, Impossible Ground Beef, or OmniPork ground meat
Spring roll wrappers (most are vegan. Do not get egg roll wrappers)
Can of water chestnuts for that nice bite
Celery, green onion, onion
Vegan oyster sauce (or 2 tablespoons soy sauce)

Which vegan meat is best to use for vegan lumpia?

Your choice of which vegan meat to use depends on your preference.

Impossible Meat and OmniPork ground meat are more realistic to animal meat, but the Beyond Beef also has a special flavor to it and browns faster.

You can also use crumbled tofu or textured vegetable protein (TVP) instead, but the vegan ground meat available these days perfectly matches non-vegan lumpia and is a hit amongst non-vegans and vegetarians.

A package of Impossible Burger plant-based ground meat. The package is square with a transparent front showing the meat, which resembles raw ground beef. The label on the package features the text "Impossible" in bold black letters, followed by "Burger Made from Plants." The label highlights that the product contains 19g of protein, has no animal hormones or antibiotics, and 0g of cholesterol per serving.

Are lumpia wrappers vegan?

Most lumpia/spring roll wrappers are vegan, but always check for any non-vegan ingredients.

Vegan lumpia wrappers are different from egg roll wrappers, which are thicker and sometimes not vegan.

Vegan Filipino Lumpia Recipe (Fried Spring Rolls)

Yield: Up to 100 vegan lumpiang shanghai.

Ingredients

Vegan Lumpia Ingredients

1 package of Beyond Beef, Impossible Ground Beef, or OmniPork ground meat
1 pack of frozen spring roll wrappers (most are vegan. Do not get egg roll wrappers)
1 small can of water chestnuts (drained)
3 long celery stalks (not bunches)
7 stalks of green onion
1 medium onion
1 tsp of salt + 1 tsp pepper (to taste, test-fry mixture first before wrapping)
2 tablespoon vegan oyster sauce (or 2 tablespoons soy sauce), to taste
OIl, for frying

Paste

1/3 cup water
1.5 tablespoon flour

Instructions

Thaw out frozen vegan meat and frozen lumpia wrappers. Microwave for one minute or more if in a rush.
In a food processor or blender, process all vegetables except the green onion, until chopped into small mini M&M pieces. You can hand chop, but it’ll take a while!
Add to a large mixing bowl.
Cut the green onions to 1/4 inch lengths (with scissors, it’s faster). Add to bowl.
Add vegan meat, salt & pepper, and either vegan oyster sauce or soy sauce.
Mix together thoroughly.
To test if it needs more flavor, cook a small spoonful in a saucepan.

Prepare vegan lumpia:

Separate each spring roll wrapper and place flat on plate.
Make sure each wrapper is stacked evenly on each other.
With sharp scissors, cut in half, diagonally, 7-10 wrappers at a time. So each wrapper will be two triangles.
In a small bowl, mix together flour and water. Microwave for 15-30 seconds. Don’t over microwave. It should still be a thin paste.
With the triangle facing up and the pointed side on top, scoop 1-2 tablespoons of the mixture and place in middle-bottom of the wrapper, about an inch from the bottom.
Shape mixture into a sausage link shape.
Fold in the right and left pointed sides, and then the bottom of the triangle over, making sure the mixture is rolled in the wrapper tight.
Dip a brush or finger in the flour-water paste and spread thinly on the top left and right sides of the triangle like an envelope.
Continue to roll up vegan lumpia, making sure the pointed tip is sealed using the paste.
Roll the remaining vegan lumpia.
Fry immediately in oil, or freeze in stacks in a plastic tupperware or ziplock bag. The vegan lumpia will last up to a couple of months in the freezer.
Enjoy this classic vegan pinoy recipe!

Notes

Wrapping Tips

Not sure if it made a difference, but my mom always emphasized that the wrappers need to be faced down the same side, as they’re different shaded once fried.
To see visually how to roll lumpia, look up videos on Youtube.

Pair with vegan egg fried rice!