I love Filipino Lumpia, but I always found the chopping, rolling, and frying too tedious. How can I make it even easier for me: how about grating the veggies in the food processor, sealing them as triangles, and then baking them instead? Sounds too good to be true? Guess what, my family LOVES them this way. In fact, they don’t like baked Lumpia Rolls because they are too doughy and chewy. Lumpia Triangles, on the other hand, without the excess layers of wrappers are oh-so-crispy, not to mention so much healthier!
Easy Baked Vegan Lumpia Triangles
Use a food processor to grate any veggies you have in the kitchen: cabbage, carrots, green beans, bamboo shoots, mushrooms, mung bean sprouts, etc. I had the following:
- 1 potato, peeled
- 1 sweet potato, peeled
- 1 celery stalk
- optional additions if you want to chop them or mince them in the food processor: scallions/onion, garlic, ginger
Place in a bowl and mix with:
- 1/2 tsp sea salt
- pepper, to taste
- 2T arrowroot powder
- each sheet in a package of wonton wrappers with about a tablespoon of filling
Wet edges with water, fold over to make triangles, and seal edges. Place on prepared baking sheet (with parchment paper or Silpat mat) in a single layer without overlapping. Spray with oil, if desired. Bake at 450F for 10 minutes, turn and bake for another 10 minutes.
Sweet and Sour Dipping Sauce
While the Lumpia are baking, make the Dipping Sauce.
Mix together in a bowl:
- 1/4 c ketchup
- 1/4 c coconut vinegar (or whatever vinegar you have)
- 1/4 c soy sauce
- 1/4 c water
- 1/2 – 1/3 c Sucanat or your choice of sweetener, to taste
- 1 T arrowroot powder
Heat sauce ingredients until the sauce thickens. Set aside to cool before serving.
Told ya these would be easy! Enjoy!