Vegan Filipino Spring Rolls Recipe (Lumpiang Shanghai)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy deep-fried spring rolls filled with ground beef, vegetables, and aromatics. These golden fried parcels are served with dipping sauce and make an ideal appetizer or party snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 50- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 (8 oz) can water chestnuts, drained
- 1/2 cup green onions, roughly chopped
- 1 large carrot, roughly chopped
- 1 sheet of nori, torn into small pieces
- 4 cloves fresh garlic
- 1 pack (3/4 lb.) Impossible Foods plant-based ground beef* (see notes)
- 1 tablespoon soy sauce (or tamari)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lumpia or spring roll wrappers * (ours were 5 1/2-inch squares; see notes)
- Oil, for frying
- Serve with dipping sauces of choice, such as sweet and sour, banana ketchup or garlic and vinegar
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 78mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 13mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 78MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.