October 8, 2024
Vegan Lumpia Wonton Cups
These Lumpia Wonton Cups have all the crispy and delicious flavors of Filipino lumpia but made in half the time and with half the effort (since there’s no rolling required!). Serve with sweet chili sauce for an appetizer that everyone is sure to love!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsVegan Lumpia Wonton Cups
Craving the crispy, savory flavors of Filipino lumpia without having to roll and fry each one? These Vegan Lumpia Wonton Cups offer all the deliciousness of traditional lumpia with half the effort! Made in a cupcake tray with wonton wrappers, this dish is perfect as an appetizer or snack for any gathering. Best served with sweet chili sauce, these bite-sized wonders will be a hit at your next party or family dinner!
What is Lumpia?
Lumpia is a traditional Filipino dish that consists of thin, crispy spring rolls filled with a savory mixture of meat and vegetables. It’s often compared to the Chinese spring roll, as lumpia’s origins can be traced back to Chinese settlers in the Philippines. Over time, it became a beloved Filipino dish with various regional adaptations. There are two main types of lumpia:
- Lumpiang Shanghai: A smaller, meat-filled variety that’s typically fried until golden and crispy. It’s often served as a snack or appetizer at parties and celebrations.
- Fresh Lumpia (Lumpiang Sariwa): A fresh, unfried version, filled with sautéed vegetables and wrapped in a soft wrapper, often served with a sweet garlic sauce.
Lumpia was brought to the Philippines by Chinese immigrants during the 10th century, and it has since become a staple in Filipino cuisine. Though its roots lie in Chinese cooking, Filipinos have embraced and modified the dish to suit their local flavors and ingredients, making lumpia a true fusion food. My vegan lumpia wonton cups are inspired by the flavors and textures of Lumpiang Shanghai, but they take a modern, simplified approach by using wonton wrappers and a cupcake tray to create individual serving cups!
Why You’ll Love These Vegan Lumpia Wonton Cups
- Easy to Make: No rolling required, which cuts down the preparation time significantly.
- Baked, Not Fried: These wonton cups are baked until golden and crispy, making them lighter and healthier than traditional fried lumpia.
- Flavor-Packed: Made with vegan ground meat, garlic, soy sauce, and a hint of toasted sesame oil for that authentic lumpia taste.
- Perfect for Parties: These bite-sized wonton cups are ideal for serving at parties, potlucks, or gatherings. They’re easy to eat, fun to share, and look beautiful on a platter!
- Great for Meal Prep: These lumpia wonton cups can be prepped ahead of time and baked when ready to serve. They also freeze well, making them a convenient option for busy weeks.
How to Make Vegan Lumpia Wonton Cups
(detailed instructions in the recipe card below)
1. Preheat Your Oven:
your oven to 350°F (180°C).
2. Prepare the Filling:
In a large bowl, combine the vegan ground beef, onion, carrot, chives, garlic, soy sauce, sesame oil, pepper, MSG, and egg replacer. Mix until thoroughly combined.
3. Form and Fill Wonton Cups:
Spray a 12-cup cupcake tray with oil. Place 2 wonton wrappers in each cup, pressing down gently to form the shape of a cup. Scoop about 2 tablespoons of the filling into each wonton cup.
4. Bake!
on the middle rack for 15-20 minutes or until the wonton wrappers are golden and crispy around the edges.
5. Cool, Serve and Enjoy!
Let the wonton cups cool for at least 5 minutes before removing them from the tray. Garnish with extra chives and serve with sweet chili sauce. Enjoy!
Tips and FAQs
- Double Layer for Extra Crunch: Using two wonton wrappers per cup gives you a sturdier base and extra crispiness. If you prefer a thinner, flakier bite, you can opt for just one wrapper per cup.
- Crispy Texture: If you prefer extra crispiness, bake the cups for an additional 2-3 minutes, watching closely to avoid burning.
- Gluten-Free Option: Use gluten-free wonton wrappers and tamari in place of soy sauce.
Can I make these ahead of time?
Yes! You can assemble the wonton cups and refrigerate them for up to 24 hours before baking. When you’re ready to serve, just pop them in the oven.
Can I freeze these vegan lumpia wonton cups?
You can! Bake the cups, allow them to cool completely, then store them in an airtight container. Reheat in the oven at 350°F for 5-10 minutes before serving.
How do I store leftover lumpia wonton cups?
If you have leftovers, let the cups cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.
To reheat:
To reheat, preheat your oven to 350°F (180°C) and bake the cups for 5-8 minutes, or until they are warmed through and the wonton wrappers are crispy again. Avoid microwaving, as it may make the wrappers soggy.
The Perfect Fusion of Filipino Flavors and Convenience!
With these Vegan Lumpia Wonton Cups, you can enjoy all the flavors of classic lumpia without rolling or frying anything! Easy, crispy, and packed with savory goodness, they’re an ideal appetizer or snack for any occasion. Give this recipe a try, and experience the delicious fusion of tradition and convenience in every bite!
Did you try this recipe? Share your creations on Instagram and tag me @eat_figs_not_pigs. I’d love to see how your Vegan Crab Rangoon Wonton Cups turned out!
Lumpia Wonton Cups
Ingredients
- 12 oz vegan ground beef
- 1/3 cup grated or minced white onion
- 1/3 cup grated or minced carrot
- ¼ cup minced chives, plus more for garnish
- 6 cloves fresh minced garlic
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- ¾ teaspoon fresh cracked black pepper
- ½ teaspoon MSG, optional
- 1 vegan egg replacer
- Kosher salt, to taste
- 24 vegan-friendly wonton wrappers
- Sweet chili sauce, for serving
Instructions
- Preheat oven to 350°F (180°C)
- Place the vegan ground, grated onion, grated carrot, chives, garlic, soy sauce, sesame oil, pepper, msg, and egg replacer into a large bowl. Using clean hands or a spatula, mix the ingredients until thoroughly combined. Set aside.
- Lightly spray a 12-cup cupcake tray with oil and place 2 wonton cups into each of holes, using your fingers to press down lightly to form cups.
- Scoop about 2 tablespoons of the vegan ground meat mixture into each of the wonton cups.
- Bake the lumpia wonton cups on the middle rack until the they’re heated through, and wonton wrappers are golden brown and crisp around the edges, 20 to 30 minutes.
- Remove from the oven and allow the wonton cups to cool at room temperature for at least 5 minutes before removing them from the tray.
- Garnish with chives, serve with sweet chili sauce, and enjoy!
These were so delicious, simple to to prepare, and super cute!! I grew up eating lumpia shanghi and sariwa, but since I became vegan 7 years ago I haven’t tried a vegan meat lumpia, only lumpia sariwa. I doubled the recipe and used TVP instead using 2 cups of dry tvp and 2 cups of vegan beef broth to hydrate it and they were soooo good!! Definitely will be repeating this! Thank you for this recipe Ashley!!