Vegan Lumpiang Sariwa Recipe
Forget the fryer, this lumpiang sariwa delivers crispy jicama, veggies, and seared tofu that could pass for pork belly’s nonviolent cousin, all hugged up in a soft lumpia wrapper like a blanket fresh outta the dryer. It's straight-up criminal in how hard this hits the spot.
Servings: 8 Lumpias
Calories: 245kcal
Cost: $8
Equipment
Ingredients
For the Lumpia Sauce:
- 5 tablespoons cornstarch
- 1 ½ cup water
- ⅓ cup brown sugar or coconut sugar
- ¼ teaspoon ground black pepper
- 1 teaspoon mushroom powder
- 1 teaspoon garlic minced
- 4 teaspoons tamari or any soy sauce of your preference
For the Cooked Filling:
- 3 tablespoons olive oil
- 7 oz. Extra-firm tofu pressed and cut into thin strips
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 cup carrots julienne cut
- 2 cups napa cabbage shredded
- 2 tablespoons vegan shrimp paste or miso
- 2 tablespoons vegetarian oyster sauce
- 3 tablespoons water
To Assemble and Serve:
- 8 lumpia wrappers
- 1 cup jicama julienne cut
- 8 bib lettuce leaves
- ½ cup cilantro leaves
- ⅓ cup salted peanuts crushed
- 2 tablespoons chives thinly sliced
Instructions
- Whisk the cornstarch with water in the bottom of a saucepan.
- Add the brown sugar, black pepper, mushroom powder, garlic, and tamari to the pan and bring to a boil over medium heat, stirring occasionally. Reduce to low heat and cook for 2 minutes until the sauce thickens. Remove from heat and set aside.
- Heat the olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the tofu and cook for 6-7 minutes, stirring occasionally, until lightly browned.
- Add the onion and garlic and continue to sauté for 3 minutes until the onion becomes fragrant.
- Stir in the carrot, napa cabbage, vegan shrimp paste, vegetarian oyster sauce, and water. Cook for 2 minutes, stirring frequently, until the cabbage and carrots wilt. Remove from the heat and let the filling cool.
- Place a lumpia wrapper on a clean surface. Lay 1 lettuce leaf and a generous pinch of jicama in the center of the wrapper. Spoon a portion of the cooked filling on top, followed by cilantro leaves.
- Fold the bottom of the wrapper up over the filling, then fold in the sides and roll tightly. Repeat with the remaining wrappers and filling.
- Serve the lumpia with the sauce, crushed peanuts, and chives on top of them.
Notes
🥊 Meet the Press:
Pressed tofu means crispy tofu. Don’t skip this part unless you want slippery tofu that won’t brown and leave your pan a hot mess.
🌯 The Right Stuff:
Overstuffed lumpia might look baller, but they’ll rip or explode mid-roll. A modest scoop makes for a tight, tidy wrap that holds together.
🥶 Cold Case Files:
Slightly chilled filling = crisp lettuce and unsoggy wrappers. Let it cool before rolling so you don’t end up with a warm, wilted, soft-as-heck lumpia.
Nutrition
Calories: 245kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 621mg | Potassium: 333mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3341IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg