“Mouthwatering Vegan Filipino Lumpia Lunchbox: A Sensory Symphony of Flavors”

Allergens

N/A

Ingredients

• 12 large rice paper sheets (8 inches)
• 2 cups shredded jackfruit, pre
• marinated or marinate in soy sauce, garlic, ginger, and vinegar for extra flavor
• 1 cup grated carrots
• 1 cup shredded cabbage
• 1/2 cup minced green onions
• 1/2 cup chopped cilantro
• 1/4 cup diced bell peppers (optional)
• 1/4 cup crushed cashews or peanuts (for added crunch)
• 1/4 cup vegetable oil for frying
• To taste: Salt and pepper

Instructions

1. In a large bowl, combine the shredded jackfruit, grated carrots, shredded cabbage, minced green onions, chopped cilantro, diced bell peppers, and crushed cashews or peanuts. Season with salt and pepper to taste.
2. Prepare a large bowl of warm water for softening the rice paper sheets.
3. Working with one sheet at a time, dip the rice paper into the warm water until softened, about 10 15 seconds. Transfer to a clean plate or damp towel.
4. Place 1 2 tablespoons of the jackfruit mixture onto the lower third of the softened rice paper.
5. Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll up tightly like a burrito. Set aside on a plate while you continue with the remaining sheets.
6. In a deep frying pan or wok, heat the vegetable oil to 350°F (175°C). Fry the lumpia in batches for about 2 3 minutes per side until golden brown and crispy. Drain on paper towels.
7. Serve immediately with your favorite vegan dipping sauce, such as a sweet and sour or spicy chili sauce, garnished with fresh cilantro.

Chef’s Insight

The secret to perfect lumpia lies in the balance of flavors and textures - tender jackfruit combined with crisp vegetables, wrapped in a delicate rice paper, and fried to golden perfection.

Notes

Feel free to customize the filling with your favorite vegetables or proteins.