Vegan Oven Baked Lumpia

Did you know that you can bake lumpia (spring rolls) instead of frying in hot oil? This recipe for amazing vegan Lumpia is definitely more on the healthy side. They don’t get really browned like when they are fried but they are definitely super crispy and so tasty. We like to dip them in some sweet chili sauce! Really a perfect snack. This lumpia recipe we also use in the Vietnamese Salad, click here for the recipe. 

Makes: 12
Prep time: 25 minutes
Total time: 43 minutes

Ingredients

1 tsp sunflower oil
60 g onions
1 clove garlic
200 g tofu
1 tbsp soy sauce
200 g carrots
125 g bean sprouts
2 tbsp celery leaves
¾ tsp salt
¼ tsp black pepper
12 spring roll sheets

Method

1. Peel the onion and chop finely. Crumble the tofu with your hands. Grate the carrot and chop the celery leaves.
2. Heat the sunflower oil in the pan over medium heat. Add the onion and minced garlic. Cook for 1 minute. Add the tofu together with the soy sauce, carrot, bean sprouts, celery leaves, salt and black pepper. Cook everything for about 5 minutes. Do not forget to stir well. Remove from the heat and put aside so the mixture can slightly cool.
3. Preheat the oven to 220 degrees Celsius.
4. Place a spring roll sheet with a point towards you on your work surface. Spoon 2 tablespoons of the filling slightly above the point. Fold this point over the filling and also fold both points on the sides over the filling and roll upwards. Brush the top point with some water and roll up. This ensures that the spring roll remains closed (see video).
5. Place all the spring rolls on a baking tray lined with parchment paper and bake in the oven for about 18 minutes until the spring rolls turn light brown.