Vegan Lumpiang Shanghai – Crispy Filipino Spring Rolls

Golden, crispy, and packed with savory flavor, Vegan Lumpiang Shanghai is a plant-based take on one of the most loved Filipino appetizers. These bite-sized spring rolls feature a perfectly seasoned vegetable filling wrapped in thin lumpia wrappers and fried until irresistibly crunchy.

Traditionally made with ground meat, Lumpiang Shanghai gets a delicious vegan upgrade in this recipe without losing any of its classic taste or texture. Thanks to finely chopped vegetables, mushrooms, and bold seasonings, every bite delivers that familiar Filipino comfort food flavor — completely meat-free.

Whether you’re serving them at a party, making a festive appetizer, or preparing snacks ahead of time, vegan lumpiang shanghai is always a crowd-pleaser. They’re crispy on the outside, savory on the inside, and impossible to eat just one.

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Why You’ll Love This Vegan Lumpiang Shanghai

Crispy and Flavor-Packed

These vegan spring rolls fry up beautifully golden and crunchy, while the inside stays juicy and well-seasoned. The balance of textures is exactly what makes vegan lumpiang shanghai so addictive.

100% Plant-Based Comfort Food

This recipe delivers the authentic flavors of Filipino lumpia using simple, plant-based ingredients. It’s proof that you don’t need meat to enjoy classic comfort food.

Perfect for Parties and Meal Prep

Lumpia are ideal for gatherings because they can be rolled ahead of time and cooked just before serving. They’re also freezer-friendly, making vegan lumpiang shanghai great for meal prep and last-minute entertaining.

Ingredients You’ll Need for Vegan Lumpiang Shanghai

For the Lumpia Filling

Ingredient	Quantity	Purpose
Neutral oil	1 tbsp	For sautéing
Onion, finely chopped	1 small	Adds savory depth
Garlic, minced	3 cloves	Aromatic base
Carrots, finely minced	1 cup	Adds sweetness and texture
Mushrooms, finely chopped	1 cup	Adds umami flavor
Plant-based ground (optional)	1 cup	Adds hearty texture
Green onions, chopped	¼ cup	Fresh flavor
Soy sauce or tamari	2 tbsp	Salty umami
Black pepper	½ tsp	Mild heat
Salt	To taste	Enhances flavor

Lumpia Wrappers

• Spring roll wrappers or lumpia wrappers (about 25–30 sheets)
• Keep wrappers covered with a damp towel to prevent drying out

For Cooking

• Neutral oil (vegetable, canola, or avocado oil) for frying
• Optional: cooking spray if baking or air-frying

Optional Dipping Sauces

• Sweet chili sauce
• Banana ketchup
• Garlic vinegar dipping sauce
• Spicy soy dipping sauce

Pro Tip:
Chop the vegetables very finely so the filling cooks evenly and stays compact inside the wrapper. This helps create the tight, crispy texture that makes vegan lumpiang shanghai so satisfying.

How to Make Vegan Lumpiang Shanghai Step by Step

Prepare the Lumpia Filling

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until soft and translucent.

Next, add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the carrots, mushrooms, and plant-based ground (if using). Cook for 5–7 minutes, stirring often, until the vegetables soften and any moisture evaporates.

Season the mixture with soy sauce, black pepper, and salt to taste. Stir in the chopped green onions, then remove the pan from heat and allow the filling to cool completely.

Cooling the filling is essential — warm filling can soften the wrappers and make rolling difficult.

Set Up Your Rolling Station

Lay out a clean work surface and place one lumpia wrapper in front of you in a diamond shape. Keep the remaining wrappers covered with a damp towel to prevent drying out.

Prepare a small bowl of water to seal the wrappers.

Assemble the Vegan Lumpiang Shanghai

Spoon 1–2 tablespoons of the cooled filling across the lower third of the wrapper. Spread it into a thin line, leaving space on both sides.

Fold the bottom corner over the filling, then fold in the left and right sides tightly. Roll upward into a snug cylinder. Dip your finger in water and lightly seal the edge.

Repeat with the remaining wrappers and filling.

Pro Tip:
Avoid overfilling. Tightly rolled lumpia fry evenly and stay crisp longer.

Fry Until Golden and Crispy

Heat 2–3 inches of neutral oil in a deep skillet or pot to 350°F (175°C).

Carefully add the lumpia in batches, making sure not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and crispy.

Transfer the cooked lumpia to a wire rack or paper towel-lined plate to drain excess oil.

Alternative Cooking Methods

Air Fryer Method:
Brush or spray the lumpia lightly with oil. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until crisp and golden.

Baking Method:
Preheat oven to 400°F (205°C). Arrange lumpia on a lined baking sheet, brush with oil, and bake for 18–22 minutes, flipping halfway.

While frying gives the crispiest result, these methods work well for a lighter version of vegan lumpiang shanghai.

Tips for the Best Vegan Lumpiang Shanghai

Don’t Overfill

Too much filling can cause wrappers to burst and absorb excess oil.

Seal the Wrappers Properly

Use just enough water to seal — too much can make wrappers soggy.

Maintain Oil Temperature

Keep oil between 350–365°F for even cooking and maximum crispiness.

Cook in Small Batches

Overcrowding lowers oil temperature and results in greasy lumpia.

Serve Hot

Vegan lumpiang shanghai tastes best fresh and hot, straight from the fryer.

Chef’s Tip:
If making ahead, freeze uncooked lumpia in a single layer, then transfer to a freezer bag. Fry straight from frozen — no thawing needed.

Tasty Variations of Vegan Lumpiang Shanghai

Mushroom-Loaded Vegan Lumpia

Increase the mushrooms to 2 cups and skip the plant-based ground for a deeply savory, umami-rich filling. Finely chopped mushrooms create a juicy texture that closely mimics the classic version.

Tofu Vegetable Lumpiang Shanghai

Add ½ cup finely crumbled extra-firm tofu to the filling for extra protein. Be sure to press the tofu well to remove excess moisture before mixing it in.

Spicy Vegan Lumpiang Shanghai

Mix 1–2 teaspoons chili garlic sauce or sambal oelek into the filling for a spicy kick. Serve with sweet chili sauce to balance the heat.

Gluten-Free Vegan Lumpia

Use gluten-free spring roll wrappers and replace soy sauce with tamari. The rest of the ingredients are naturally gluten-free, making this version easy to adapt.

FAQ – Vegan Lumpiang Shanghai

Conclusion

Crispy, savory, and completely plant-based, Vegan Lumpiang Shanghai proves that classic Filipino comfort food can be made without meat — and without sacrificing flavor. Each bite delivers that signature crunch, packed with a well-seasoned vegetable filling that’s rich, satisfying, and incredibly addictive.

Whether you’re cooking for a party, meal prepping, or simply craving a nostalgic favorite with a vegan twist, this recipe fits every occasion. With make-ahead options, freezer-friendly prep, and flexible cooking methods, it’s a dish you’ll return to again and again.

Once you master this recipe, vegan lumpiang shanghai will become a staple in your kitchen — crispy, comforting, and always a crowd favorite.

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