Say hello to my little friends, Lumpiang Shanghai!!! 😂🤣😂
Much like Pancit, these crispy savory eggrolls are the ultimate party food because they are tasty, cheap and easy to make in big batches!
Lumpia is traditionally deep-fried (🤢) and filled with ground meat, usually pork and/or beef (🤮). But you won't miss the meat in this healthy version because it is deliciously replaced with finely chopped soycurls. And who needs oil when we can crisp things up sans oil in the airfryer?! 😋
No soy curls? No problem! You can try using riced cauliflower or crumbled extra firm tofu as meat replacement instead! Skip step 1 and 2 of the directions, and add either the cauliflower or tofu into the pot for step 5.
Tip: If using tofu, make sure to press and pat dry well so that the mixture does not end up too watery. If the filling is too wet, it might affect the integrity of the wrapper and cause it to rip.
Tip: Make sure to finely chop all the veggies so that you don't end up biting into a big chunk of carrot or onion! 😅 I chopped up my veggies by hand (because I find it therapeutic lol), but feel free to use a food processor to save time or spare yourself from all that labor-intensive knife action.
Lumpia is a crowd-favorite at Filipino potlucks and parties. This finger food can be made ahead and stored in the freezer, then just thaw and airfry when you are ready for them. Enjoy with sweet and/or spicy sauce on the side for dipping, like sweet chili sauce or siracha!
Warning: They are dangerously addictive and quite easy to inhale!
IF MY LITTLE HELPER CAN MAKE LUMPIA, YOU CAN TOO:
Lumpiang Shanghai (Filipino Eggrolls)
Yield: 20 pieces
Prep Time: 30 mins
Cook Time: 30 mins
INGREDIENTS:
20 vegan eggroll wrappers
1/4 cup aquafaba
Filling:
1/2 yellow or red onion; finely chopped
2 big carrots, peeled and grated (or finely chopped)
1/2 lb mushroom; finely chopped (I used oyster mushroom)
2 c vegetable broth (I used homemade; see notes*)
1/2 Butler's soy curls package (may sub with riced cauliflower or extra firm tofu; see notes**)
1 tsp better than bouillon vegetable base
1/2 tsp paprika
1 tsp onion powder
2 tsp garlic powder
pink salt and pepper, to taste
Optional: 1 tbsp mushroom powder
DIRECTIONS:
Pour veggie broth in a large microwave-safe bowl; microwave x 4 mins.
Add soy curls into hot veggie broth, set aside while they hydrate. (Tip: I like setting up this warm bath for the soy curls first, so that they have ample time to soak while I chop/grate the onions, carrots and mushroom.)
Dry saute onions, carrots and mushrooms in a pan on medium low heat, until the onions become translucent.
Meanwhile, take out the softened soy curls from the broth, and finely chop them.
Add chopped soy curls, veggie base, paprika, onion powder, garlic powder and mushroom powder (if using) into pan. Stir well.
Season with salt and pepper to taste. Turn off heat.
Scoop about 2 tbsp of the filling onto an eggroll wrapper. Roll it up and seal by lightly brushing with aquafaba, as shown on the video. Tip: LIghtly brush the tops with aquafaba right before airfrying to help them brown evenly.
Airfry @ 370 x 9-11mins, then flip over and airfry x 3 mins more, or until golden. (FYI: I line the airfryer with parchment paper. You can decrease cook time if you don't use parchment paper.)
Enjoy warm as finger food or appetizer with sweet and/or spicy sauce on the side for dipping, like sweet chili sauce or siracha!
Notes:
* Since I used homemade broth, it's very low-sodium. If using store-bought broth, make sure to taste as you go before adding more salt.
** If not using soy curls, you will not need the veggie broth at all. Skip step 1 and 2, and add either riced cauliflower (2.5 cups) or crumbled extra firm tofu into the pot for step 5. If using tofu, make sure to press well and pat dry so that the mixture does not end up too watery. If the filling is too wet, it might affect the integrity of the wrapper and cause it to rip. You may also need to use more veggie base to adequately add flavor to the tofu; add 1/2 tsp at a time until desired flavor is achieved.
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