vegetable oil, as needed for frying
1/2 package (8 ounces) firm tofu, pressed and mashed
2 cloves garlic, minced
1/2 cup white onion, finely diced
1/2 cup carrot, finely diced
1/3 cup green onion, thinly sliced
1/2 cup green cabbage, shredded
1 small green pepper, finely diced
1/2 cup bean sprouts, finely diced
1 teaspoon soy sauce
1 tablespoon vegetable oil
salt and pepper, to taste
1 (30 count) package lumpia wrappers
sweet and sour sauce, to serve
1. In a deep fryer or a large deep frying pan, add the vegetable oil and bring to medium heat. In a large bowl, combine all the ingredients except the lumpia wrappers and sweet and sour sauce.
2. Separate the lumpia wrappers (be careful, they are very thin) and add 2 tablespoons or so of the mixture into the center of the wrapper, creating a line across the center of the wrapper.
3. Fold over the right and left sides of the wrapper onto the filling, then roll the lumpia wrapper like a rug from bottom to top.
4. Use water to seal the end of the wrapper to the roll. Fry the lumpia until golden brown on all sides. Serve with sweet and sour sauce.
Instead of tofu, one could use finely chopped ground seitan, just veggies, or even tempeh. It is traditionally filled with ground meat. Lumpia wrappers are easy to find at most Asian grocery stores. A variety of sauces could be used for dipping. I made a homemade sweet and sour sauce, but a sweet chili sauce would be good as well as a soy sauce or vinegar sauce.
This (http://the-empty-fridge.blogspot.com/2011/01/lumpiang-shanghai-for-kulin...) is a good picture instruction guide for rolling lumpia.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/02/lumpia.html