Looking for the perfect plant-based appetizer with bold flavors and satisfying crunch? These Vegan Filipino Spring Rolls are a must-try! Also known as Lumpiang Shanghai, this vegan twist on a Filipino classic delivers all the savory, umami-packed goodness of the traditional version—minus the meat. Whether deep-fried to golden perfection or crisped up in the air fryer, these spring rolls are ideal for parties, potlucks, or a delicious snack. Best of all, they’re made with simple, accessible ingredients and can be prepped ahead of time.
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Why You’ll Love These Vegan Filipino Spring Rolls
These Vegan Filipino Spring Rolls are incredibly versatile and crowd-pleasing. They’re crunchy on the outside, juicy on the inside, and loaded with savory flavors thanks to a hearty filling of plant-based ground “meat,” vegetables, and umami-rich seasonings. Perfect as an appetizer, snack, or side dish, they’re:
- Crispy and satisfying: Achieve that signature crunch with either deep-frying or air-frying methods.
- Plant-based: 100% vegan without compromising on authentic taste.
- Make-ahead friendly: Easy to freeze and fry when needed—great for meal prepping or parties.
- Customizable: Easily adjust the filling for different dietary needs or personal preferences.
Essential Ingredients for the Perfect Vegan Lumpia
- Flax eggs: Binds the filling together while keeping it entirely plant-based.
- Water chestnuts: Adds crunch and moisture for a juicy bite.
- Green onions: Offers a mild, fresh onion flavor and brightness.
- Carrot: Adds natural sweetness and a pop of color.
- Nori: Brings subtle oceanic, savory notes—mimics seafood umami.
- Fresh garlic: Enhances aroma and deepens the flavor.
- Plant-based ground beef: Mimics the traditional meaty texture and richness.
- Soy sauce: Adds umami depth and saltiness.
- Salt & black pepper: Classic seasoning duo to enhance flavor.
- Lumpia or spring roll wrappers: Provides the signature thin, crispy shell.
- Oil for frying: Use neutral oils like vegetable or canola with high smoke points.
Ingredient Swaps and Smart Substitutions
- Rice paper wrappers: For a gluten-free version, rice paper is a great alternative—just follow special frying techniques to avoid splattering.
- Wonton wrappers: A backup option, though they’ll result in a bubbly texture after frying.
- Beyond Meat: Works as a sub for Impossible Foods, though flavor may be stronger.
- White or yellow onion: Sub for green onions if desired.
- Celery: Add 1 rib for extra crunch if desired.
- Cornstarch glue: If water isn’t sealing your wrappers, make a glue using cornstarch and water.
Step-by-Step Guide to Making Vegan Filipino Spring Rolls
- Prepare wrappers: Thaw spring roll wrappers overnight in the fridge or according to package instructions.
- Make flax eggs: Mix 2 tbsp flaxseed meal with 6 tbsp water. Let sit for 15 minutes to gel.
- Chop veggies: In a food processor, pulse water chestnuts, carrots, nori, green onions, and garlic until finely chopped and uniform.
- Mix the filling: Transfer chopped veggies to a large bowl. Add plant-based ground beef, flax eggs, soy sauce, salt, and pepper. Mix until evenly combined.
- Heat oil: Fill a large pot with 2–3 inches of oil and heat to 350°F. Use medium-low heat if you don’t have a thermometer.
- Fill and roll: Place a wrapper on your surface in a square orientation. Add 1 ½ tbsp of filling near the bottom. Roll tightly like a cigar. Wet the end with water to seal. If needed, use cornstarch glue.
- Cut rolls: Use scissors to cut the roll into 2–3 pieces (approx. 2 ¾ inches long each).
- Test and fry: Fry one roll to test oil temperature—it should take 4–5 minutes to turn golden brown. Adjust heat if necessary.
- Fry in batches: Fry 5–8 rolls at a time. Once golden, remove and drain on paper towels.
- Serve hot: Enjoy with sweet and sour sauce, banana ketchup, or garlic vinegar dip.
Pro Tips for Crispy, Flavorful Lumpia Every Time
- Chop finely: Use a food processor for a uniform filling that holds together well.
- Don’t overstuff: Too much filling can burst the wrapper during frying.
- Seal well: Use water or cornstarch glue to tightly seal the ends to prevent leaks.
- Monitor oil temperature: Keep oil around 350°F for even, golden frying.
- Serve fresh: Vegan Filipino Spring Rolls are best served hot and crispy.
Serving Suggestions and Delicious Variations
- Pair with Filipino classics: Serve alongside Vegan Pancit, Filipino Garlic Fried Rice, or Tofu Sisig.
- Dipping sauces: Sweet and sour sauce, garlic vinegar dip, or banana ketchup are all classic pairings.
- Air fryer version: Lightly oil the rolled lumpia and air fry at 360°F for 14 minutes, flipping halfway.
- Make it spicy: Add minced chilies or a dash of chili oil to the filling.
- Sweet version: Try swapping the savory filling for plantains and jackfruit for a Turon-inspired take.
Vegan Filipino Spring Rolls for Any Occasion
These spring rolls are more than just an appetizer—they’re a celebration of Filipino flavor, made plant-based. Perfect for holidays, family gatherings, or meal prep, they deliver traditional taste with a compassionate twist. Make a big batch, freeze for later, and enjoy the crispy comfort of vegan lumpia any day of the week.
Whether you’re new to Filipino cooking or a long-time fan, these Vegan Filipino Spring Rolls are sure to impress!
Wrapping It Up: A Vegan Twist on a Filipino Favorite
Vegan Filipino Spring Rolls bring the bold, savory magic of Lumpiang Shanghai into the plant-based world without sacrificing flavor, crunch, or satisfaction. Whether you’re serving them as an appetizer, party snack, or a weeknight indulgence, they’re guaranteed to be a hit. With their crispy golden shell and savory umami-packed filling, these vegan spring rolls are not just a substitute—they’re an upgrade. Make them ahead, freeze for later, or enjoy fresh out of the fryer with your favorite dipping sauce. Once you try them, you’ll keep coming back for more.
Frequently Asked Questions
1. Can I freeze Vegan Filipino Spring Rolls before frying?
Yes! These spring rolls freeze exceptionally well. Lay them in a single layer on a baking sheet and freeze until solid. Then transfer to an airtight container or freezer bag. Fry or air fry directly from frozen until golden and crispy—no need to thaw.
2. Are there gluten-free options for the wrappers?
Absolutely. You can use rice paper wrappers to make these spring rolls gluten-free. Be mindful of the frying technique, as rice paper is delicate and may splatter. For best results, refer to tutorials specific to frying with rice paper.
3. What’s the best plant-based meat for Vegan Lumpia?
Impossible Foods’ ground beef-style crumbles are ideal due to their neutral flavor and meaty texture. Beyond Meat works but has a more dominant taste. You can also use other vegan meat alternatives or homemade mushroom-lentil mixtures if preferred.
4. Can I bake these spring rolls instead of frying?
While baking is an option, it won’t produce the same crispy texture. If you prefer a lower-oil method, air frying is a much better alternative. Bake or air fry at 360°F, flipping halfway, until golden brown and crunchy.
More Relevant Recipes
- Spicy Salmon Sushi Bake: This bold and umami-packed sushi bake offers a similar fusion of textures and Asian flavors, making it an excellent alternative or pairing for Vegan Filipino Spring Rolls. It features layers of spicy salmon, rice, and nori baked into a comforting casserole-style dish.
- Crispy Garlic Chicken Noodles: These noodles are tossed with savory garlic sauce and topped with crispy chicken, echoing the crunch and umami satisfaction of lumpia. Swap in tofu or vegan chicken to keep it plant-based and enjoy as a satisfying main dish.
- Healthy Sticky Chicken Bowls: With sweet, sticky glaze and a savory bite, this bowl is rich in the same flavor profiles found in lumpia. Serve it over rice with pickled veggies for a balanced meal that complements Filipino-inspired appetizers.
Vegan Filipino Spring Rolls
- Total Time: 1 hour 30 minutes
- Yield: 20–24 spring rolls
- Diet: Vegan
Description
These Vegan Filipino Spring Rolls, also known as Lumpiang Shanghai, are crispy, savory, and packed with umami-rich vegetables and plant-based meat. A traditional Filipino favorite turned vegan, these spring rolls are perfect as appetizers or snacks, deep-fried or air-fried to golden perfection.
Ingredients
- 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
- 3/4 lb (1 pack) Impossible Foods plant-based ground beef
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Spring roll or lumpia wrappers (about 20 pieces, 5.5-inch squares)
- Oil for frying (vegetable or canola oil)
Instructions
- If using frozen wrappers, thaw them overnight in the refrigerator or per package instructions.
- Prepare flax eggs by mixing flaxseed meal and water. Let sit for 15 minutes to thicken.
- In a food processor, add water chestnuts, green onions, carrot, nori, and garlic. Process until finely chopped.
- Transfer mixture to a large bowl. Add plant-based ground beef, soy sauce, salt, pepper, and prepared flax eggs. Mix well.
- Heat oil in a deep pot to 350°F (180°C). Use 2–3 inches of oil for deep frying.
- Place a wrapper flat on a clean surface. Add 1.5 tablespoons of filling near the bottom edge. Roll tightly like a cigar, sealing the end with water or cornstarch paste.
- Cut the roll into 2–3 smaller pieces (approx. 2.75 inches each).
- Fry 5–8 rolls at a time for 4–5 minutes until golden brown. Drain on paper towels.
- Serve hot with dipping sauces like sweet and sour, banana ketchup, or garlic vinegar sauce.
Notes
- Use cornstarch glue (2 tbsp cornstarch + 1/3 cup water) if wrappers don’t seal with water alone.
- To make gluten-free, substitute spring roll wrappers with rice paper.
- For air frying, lightly oil rolls and cook at 360°F (180°C) for 14 minutes, flipping halfway.
- Freeze uncooked lumpia for up to 3 months. Fry directly from frozen until golden and crispy.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Frying or Air Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg