- Prep-time: / Ready In:
- Makes 16 lumpia
- Serving size: 1 lumpia
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The crispy Filipino spring rolls known as lumpia are traditionally stuffed with minced meat and vegetables, but this vegan version from Cleodia Martinez features a succulent filling of mushrooms, mashed sweet potato, and quinoa for extra texture. The veg-forward stuffing is infused with simple but flavorful seasonings, and the delicate wrappers get delightfully crispy in the air fryer sans oil. Make sure to look for egg-free lumpia wrappers in the frozen section of Asian markets, and while you’re there pick up some spiced vinegar to use as a dipping sauce. If you can’t find the vinegar, feel free to use reduced-sodium soy sauce, Sriracha, hoisin sauce, or any other tasty sauce that you think would pair well with crunchy, savory air-fried lumpia. Happy snacking!
For more vegan Filipino recipes, check out these tasty ideas:
- Vegan Ube Ice Cream
- Vegan Sisig
- Filipino Cucumber Salad (Ensaladang Pipino)
- Grilled Chinese Eggplant with Spiced Vinegar Sauce
By Cleodia Martinez,
Ingredients
- 1 cup diced peeled sweet potato
- 1½ cups cooked quinoa
- ½ cup thinly sliced fresh shiitake mushrooms, stems removed
- ¼ cup fresh or thawed frozen green peas
- 1 teaspoon onion powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Eight 8-inch frozen round lumpia wrappers, thawed
- Spiced vinegar, such as Datu Puti Spiced White Vinegar (optional)
Instructions
- Place sweet potato in a large pot with enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender; drain. Transfer sweet potato to a large bowl. Mash until creamy. Let cool 5 minutes.
- Add the next five ingredients (through salt and pepper) to the mashed potato. Stir to combine filling.
- Cut lumpia wrappers in half to make 16 semicircles.
- Prepare an assembly station with the wrappers, a large cutting board, a bowl of water, and a large platter.
- Place flat edge of a wrapper semicircle near you on cutting board. Place about 2 tablespoons of the filling near flat edge, leaving a ½-inch margin. Fold in sides and roll up like a burrito. Dip a finger into bowl of water and run along the seam to seal. Transfer to platter. Repeat with the remaining filling and wrappers.
- Preheat an air fryer to 380°F. Place assembled lumpia in a single layer in airfryer basket. (You may need to work in batches.) Air-fry 6 to 8 minutes or until crisp. Serve lumpia with spicy vinegar for dipping (if using).
Per serving (1 lumpia): 54 calories, 11 g carbohydrates, 1.5 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 43 mg sodium, 1.1 g fiber, 0.7 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 2 votes)You can make your own traditional vinegar dipping sauce with white vinegar, fresh cracked black pepper and fresh smashed cloves of garlic
Let me start with that I do not like sweet potatoes. I was a little hesitant to make these. WOW!!! They were a pleasant surprise. Extremely delicious. We mixed up 2 tbl spoons of brown rice syrup with 2 tbl spoons of low sodium soy sauce (from a Asian stir fry FOK recipe) as dipping sauce. They were gone before they cooled off. Next time we will make double and maybe even freeze some. These would also make a great party snack.
Thank you for sharing. I would love to add more vegetables and herbs such as carrots, celery, red cabbage, red pepper, parsley, fresh green onions. I do not have an air fryer, i will bake them. Hopefully it is possible.
How did they turn out baked? I don't have an air fryer either. Thanks for the info