Sunday, July 14, 2013

Fusion Food in the Vegan Kitchen: Sneak Preview Recipe! Lumpiyang Shanghai

Lumpiyang Shanghai served with Spicy Sushi Sauce for dipping

Here is a sneak preview of one of the recipes from my upcoming book, Fusion Food in the Vegan Kitchen.  It is a vegan version of a traditional Filipino street food called Lumpia.  It tastes great with the Spicy Sushi Sauce (the recipe for a new and improved mayo free version of this sauce is included in the book), as pictured, but it also tastes great seved with a sweet chili sauce for dipping.

Lumpiyang Shanghai
The earthy, meaty flavor of the mushrooms fills in nicely for the traditional beef or pork usually found in this Filipino inspired savory fried pastry.

2 tablespoons vegetable oil
10 ounces (about 3 cups) chopped crimini mushrooms
1 cup diced white or yellow onion
1 tablespoon minced garlic
pinch salt and pepper
2 cups vegetable broth (I really love the "Better than Beef" bouillon in this!)
2 ounces (about 2 cups, packed) finely shredded cabbage
1 cup green peas
1 cup shredded carrots
1/4 cup nutritional yeast
1 teaspoon dried parsley (or 1 tablespoon fresh chopped)
10 to 12 (8-inch) vegan spring roll wrappers
Additional vegetable oil for frying

Heat oil in a pot over medium high heat.
Add mushrooms, onion, garlic, salt and pepper and sauté until mushrooms have reduced in size by half and onions are fragrant and translucent.
Stir in vegetable broth, cabbage, peas, carrots, nutritional yeast, and parsley.
Bring to a boil, reduce to a simmer, and simmer for 25 to 30 minutes stirring occasionally until most of the liquid has been absorbed.  By doing this, the flavors of the broth are intensified and absorbed into the vegetables.
Remove from heat.
Lay one wrapper onto a flat surface
Add 1/4 cup (2 ounces) of filling to the wrapper, near the edge closest to you.
Fold over 1-inch of both the left and right edges toward the center.
Roll up like a burrito.
Seal the seam with water if necessary.
Repeat until all of the filling is used up.
In a frying pan add enough oil to equal 1/4-inch and heat to 350 F.
Add 2 to 3 rolls to the oil and fry for 3 to 4 minutes, until golden brown and crispy.
Flip and repeat on the other side.
Transfer to a plate lined with a kitchen or paper towel to absorb excess oil.
Repeat until all Lumpiyang are fried.
Serve with your favorite dipping sauce.

Yield: 10 to 12 pieces

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni