How to make Vegan Lumpiang Shanghai (fried savory sweet Filipino spring rolls)

How to make Vegan Lumpiang Shanghai (fried savory sweet Filipino spring rolls)


Growing up in the Philippines I would help my mom cook Filipino food. Years later, when I became vegan, I learned the Filipino food can also be vegan without losing its soul. I wanted to share this discovery with family, friends, and with you Kain na, let’s eat! Vegetable Lumpia is a Filipino fried spring rolls usually made of vegetables like carrots,
sweet potatoes, potatoes, bean sprouts wrapped in thin flour crepe, then
deep-fried. Then there’s the second version which is Lumpiang Shanghai
which has vegetables but also ground pork. But we’re going to show you that this
episode is a combination of both versions and this version was created by
my aunt, Mommy Henia, who will show us how she did it. And this version is great for appetizer snack, or party food. Welcome to the show, Mommy Henia. Mommy Henia is the eldest sister – eldest sibling of my dad and there’s ten?
-Ten. Ten of them! So you could just imagine how big the parties can get. And whenever
there’s a party, there’s mommy Henia’s cooking and she can cook from the easy
Filipino food to the very hard, intricate ones. But don’t worry today,
it’s going to be very simple. Can you explain this Mommy Henia? So this goes to show that
even kids and the biggest meat eaters can enjoy something that is all
vegetables, right? So for the ingredients, we’re going to need: 1 cup of carrots, cut
into strips. 1 cup of kabocha squash, also cut into strips. 1 cup of sweet potatoes
cut into strips. 1 cup of potatoes same cut, cut into strips. 1 cup of jicama cut into
strips. 1 cup of chopped cilantro. 3 pinches of salt. Few pinches of sugar. 2
and 1/2 tablespoons of corn starch. 1 pack of lumpiah wrapper, you can find at
the frozen section of your Asian and Filipino grocery stores. For the
produce, I got mine at Rainbow Grocery San Francisco. To seal the lumpia, a bowl
of cornstarch mixed with water. 3 to 4 cups cooking oil. The process is really
simple probably the only part that will take the most time is the cutting of the
vegetables so to make it easier for you make sure you have a very sharp knife
and good cutting board. This is a sweet potato that I have been cutting
and what you want to do is you make sure that you tuck your fingertips
underneath so they’re not on the way and you won’t end up cutting yourself. Then
just very thinly slice them. Now you stack them, about three four pieces at a
time, and you cut them thinly as well horizontal like that.
As you notice none of my fingertips are exposed that they’re not like that, but
they’re this. And I am just doing the rocking back motion of the knife. And
then this one may still be a little long. I mean this is fine right now,. But
if you still want them shorter, then you can cut them in half and like I said a good cutting board
won’t dull the knife and make the experience cutting experience and
vegetables really smoothly. I love this one this cutting board is a MAC
cutting board, a local and independent company that upcycles wood, unwanted
wood, so and they turn these unwanted to a beautiful creation like this
one. And even personalize it and put a special message for you. This one had the
astig vegan message right there lettering on side. So now that we have
the vegetables cut, potatoes, carrots, sweet potatoes, and squash. And for
a splash of green, cilantro. Vegetable Lumpia uses the whole space. But because we’re doing the bite-sized ala Lumpiang Shanghai, we’re going to cut them
in half. And we’re using scissors that makes it faster and easier to cut them in
half, instead of using a knife. Just cut them.
Right there. Alright then you separate them one teaspoon bitesize and then you fold the left, the right part. The edges right there. Use this empty spot as the anchor. Alright then, once you’re ready to seal,
put some water or water and cornstarch to seal and there you go. We have some rolled
Lumpias already here, ready to be fried I’m going to heat up the pot. I’m just going to grab a piece of
Lumipa wrapper here. Just a small piece, just to sample. See if it will bubble up. Oh yes! It’s super ready. Okay, let’s start. You want to deep-fry them instead of
frying in little oil. Frying with just a little bit of oil actually, that would absorb more oil that way. Whenever there’s town fiestas or birthdays That’s such a great feeling when you all
cook together. So we try to- Whenever you try this at home or other dishes, feel free to also recruit the help of your family members because it’s a great experience. Lumpia here and with nicely garnished
vegetables and the cilantro, the stuff that we put inside the Lumpia. Now, it’s complete! I’m sure that’s not true Thank you so much Mommy Henia for lending us your recipe. Yes of course, anytime. And this recipe, this vegetarian Lumpia recipe, Lumpiang Shanghai recipe is on the blog. And also other vegan Filipino recipes on astigvegan.com
I’m also on social media and I would love to hear from you, what’s your take
on the vegetarian Lumipang Shanghai. Thanks so much for watching. My name is RG at astig
vegan, and my auntie, my tita, Mommy Henia, letting you know that Filipino food can
be vegan, healthy, and delicious, without losing its soul. Kain na, let’s eat!