How do you keep Vegan Filipino Spring Rolls crispy?

To keep Vegan Filipino Spring Rolls crispy, make sure to fry them at the right oil temperature, around medium-high heat. Avoid overcrowding the pan, as this lowers the temperature and causes sogginess. After frying, place them on paper towels or a wire rack to remove excess oil and maintain their crunch.

Can you make Vegan Filipino Spring Rolls ahead of time?

Yes, Vegan Filipino Spring Rolls are perfect for meal prep. You can assemble them ahead of time and store them in the refrigerator for up to a day before cooking. For longer storage, freeze them in a single layer and transfer to a container. Fry them directly from frozen for best results.

Are Vegan Filipino Spring Rolls healthy?

Vegan Filipino Spring Rolls can be a healthier alternative to traditional versions, especially when filled with vegetables and plant-based protein. For an even lighter option, you can bake or air fry them instead of deep frying. Using fresh ingredients also boosts their nutritional value.

Best Vegan Filipino Spring Rolls Recipe

Name: Vegan Filipino Spring Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 20 spring roll wrappers; 1 cup finely shredded cabbage; 1/2 cup grated carrots; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 cup plant-based ground meat; 2 tablespoons soy sauce; 2 stalks green onions, chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Oil for frying

Description

Vegan Filipino Spring Rolls are crispy, golden lumpiang shanghai made with a savory plant-based filling of vegetables and meat alternatives. This easy and flavorful appetizer is perfect for parties, snacks, or family meals, delivering authentic Filipino taste with a healthy vegan twist.

Ingredients

Scale

20 spring roll wrappers
1 cup finely shredded cabbage
1/2 cup grated carrots
3 cloves garlic, minced
1 small onion, finely chopped
1 cup plant-based ground meat
2 tablespoons soy sauce
2 stalks green onions, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying

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Instructions

Heat a pan over medium heat and add a small amount of oil. Sauté garlic and onions until fragrant and translucent.
Add the plant-based ground meat and cook until lightly browned, breaking it apart as it cooks.
Stir in cabbage and carrots, cooking until slightly softened but still crisp.
Season with soy sauce, salt, and pepper. Mix well and adjust seasoning to taste.
Remove from heat and allow the filling to cool completely.
Place a spring roll wrapper on a flat surface in a diamond shape and add a small amount of filling near the bottom corner.
Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with water.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan over medium-high heat.
Fry the rolls in batches until golden brown and crispy, turning occasionally.
Remove and drain on paper towels before serving.

Notes

Do not overfill the wrappers to prevent tearing.
Keep wrapped rolls covered with a damp cloth to avoid drying out.
Maintain proper oil temperature to ensure crispiness without greasiness.
Freeze uncooked rolls for longer storage and fry directly from frozen.
Serve immediately for best texture and flavor.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Filipino

Nutrition

Serving Size: 2 spring rolls
Calories: 180 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg