Vegan Black Bean Carrot Lumpia Recipe

by - June 21, 2019

Vegan Black Bean Carrot Lumpia

SERVINGS: 15-20 rolls (depending on wrapper size)

- 2 cups black beans, soaked overnight or at least 30 minutes
- 2 medium carrots
- 1/2 tsp salt (I use iodized salt because I was gifted it when we moved to our apartment - Pinoy superstitions, amirite? You, however, can use whatever you want, adjust to taste)
- 1 to 2 medium red onions (that sounds like a lot but I like the flavor of onion. You may also sub with 1 tbsp onion powder. But using the real thing is way better)
- A sprinkling of chopped cilantro (because it elevates flavor. You can leave this out. Follow your heart.)
- Eggless lumpia wrappers (The ones sold in our palengke are eggless. You usually can tell it has eggs when it's silky and a bit yellowish)
- Canola oil for frying

1. Soak black beans in water, preferably overnight – to get rid of indigestible sugars that cause mighty farts. But at least 30 mins would do. 
2. Boil black beans until tender.
3. Use a strainer or a colander (or just scoop them out) to remove water. Set aside cooked beans.
4. Peel the carrots. Pro tip: use a spoon for peeling, like what you do with ginger. You’d get more carrots!
5. Grate carrots. Or dice them up. Your choice.
6. Mince the onions.
7. Roughly chop cilantro.
8. Put boiled black beans, grated (or diced) carrots, minced onions, and chopped cilantro in a blender or food processor. You can also just mash them with a fork or with your hands – make use of your angst. Careful, though. They are probably still hot. Season with salt.
9. Prepare wrappers. Place 1 to 2 tbsp of the mixture in the wrapper. Then wrap away. 
10. Fry because we all need a little bit of fat in our plant-based life. 
11. Serve with rice and whatever you want. Best with spicy ketchup or sweet and sour sauce!

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