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Vegan Lumpia

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Vegan Lumpia

A Crispy Crunch of nutritional deliciousness
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Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Appetizer, Snack

Equipment

  • Food Sheers or Scissors
  • Strainer

Ingredients
  

  • 10 oz bag of frozen mixed vegetables
  • 1 small white onion chopped
  • 4 cloves garlic minced
  • 1 small pack vermicelli rice noodles
  • 1 pack sprung roll wrappers
  • 1/2 cup canola oil
  • salt & pepper to taste

Instructions
 

  • Soak dried mushrooms in warm water for 30 minutes or until soft then, drain & squeeze out all the water from mushrooms.
  • Slice mushrooms with the scissors and chop onion, mince garlic and set all aside and keepnseparate.
  • Heat pan to medium heat and add tablespoon of oil (Anykind).
  • FILLING: Add Onions to medium heated pan and cook till translucent. Then add minced garlic and brown. Add mushrooms. Add frozen veggies. Stir until veggies are cooked
  • Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 11/2inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  • Heat a heavy skillet over medium heat, add oil to 1/2inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia in to the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Keyword Lumpia
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The Good Life