Vegetarian Lumpiang Shanghai (Similar to an Egg Roll)

Ingredients

Lumpia Wrapper

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 eggs
• 1 1/4 cups water
• 1/8 teaspoon salt
• 2-3 tablespoons canola oil

Filling

• 1 lb veggie crumbles (Any ground vegemeat will work. You can also use gluten, TVP, or your favorite)
• 1 onion, finely chopped
• 1 head garlic, chopped
• 1 tablespoon canola oil
• 1/2 carrot, finely chopped
• 1 bell pepper, finely chopped
• 1 teaspoon cream of mushroom soup, powder
• 1/4 cup cilantro (The recipe actually calls for 1/2 cup kinchay which looks exactly like cilantro, you really can't te)
• salt, to taste
• canola oil, for frying

Directions

1. 1

   Lumpia Wrapper:.

2. 2

   In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

3. 3

   Place a non-stick 8-inch omlet pan over medium heat until hot and brush with a little oil. Pour 1/4 cup batter into the pan so the batter covers the entire surface.

4. 4

   Cook until the edge of the wrapper is lightly browned and the surface looks dry; about 45 seconds. Loosen edge with spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of the pan and onto a plate.

5. 5

   Repeat to use all of the batter.

6. 6

   Filling:.

7. 7

   Saute garlic and onion in 1 Tbsp oil for about a minutes.

8. 8

   Add all ingredients except the lumpia wrappers and the oil for frying. Cook for about 2 more minutes.

9. 9

   Spoon some of the filling mixture onto a wrapper and roll folding over and tucking the side in like you would a spring roll or egg roll.

10. 10

    Heat oil for frying in a pan and fry the lumpia and filling until golden brown.

11. 11

    Serve immediately with sweet and sour sauce or fresh calamansi (small round fruit in the Philippines that tastes like limes but with a slightly sweeter taste).