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


Cadry said...

These sound so good! Just FYI, the link to the spring roll wrappers isn't working right now. Maybe it's just a problem with their site.

Amey said...

yum!! I love lumpia! Well, I've only ever made the ones from Terry's book, and I loved those. Thanks for sharing a preview recipe! <3

Wendi said...

What beauties!! These look super tasty, and the spicy sushi sauce sounds amazing!! Knowing me I would probably put that on everything!!

Unknown said...

Hmm. Looks really great. Want to try! Would love to share some tips here concerning how to save time on cooking: Recipes & Ideas for On-Campus Cooking.

Tanya said...

Ohhhhh, these look so yummy!

Joni Marie Newman said...

Thanks for the head's up!

Joni Marie Newman said...

I do put that sauce on everything. LOL!

Unknown said...

packers and movers Bangalore
Great recipe, this is new recipe for me, i like the information mention in this post, i thinks it will be delicious,nice post.

Unknown said...

packers and movers Hyderabad
This recipe really looks great,i am glad to readthis article thanks for sharing cooking method of this recipe.

racheyalex said...

this turned out really well for me, except I always chicken out and never let my deep frying oil get/stay hot enough. sigh. then my impatient self took them out at the first sign of browning, when really I shoulda let them get brown all over. Surprisingly, with all that fail, they still tasted great. leftovers froze and reheated well, too!

Joni Marie Newman said...

So glad you liked them! Did you take any pictures? I would love to see.

jess said...

I would just like to say....yes yes yes! So stoked for this book to come out.

Linda Jones said...

When i was reading this blog post/article i craved for something like this lumpiang shanghai recipe compared to a spicy sushi recipe.

cody said...

I love lumpia, but can't find it where I live now. So finding this recipe was great.Thanks

Unknown said...

Ow now I remember thanks! Well I found this dish "lumpia" in the Philippines when I in my own personal quest for healthy gourmet recipes (LOL, I was in a vacation) BTW this dish was found in like most fast food chains there, crazy!

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