Living in United States doesn't change my cravings for my native dishes, but I always challenge myself to veganize most of the dishes I make now. This recipe can be made as a common spring rolls, other name will be lumpiang Shanghai for smaller version. Spring rolls is very popular as an Asian appetizer. It is always on the table during special occasion, holidays, lunch, dinner even snacks. It is one of the most chosen street food at all times as well.
I thought about using puso ng saging or heart of banana for this recipe instead of my traditional cabbage recipe. This recipe is actually longer to make because of some extra work that you have to put in it. Don't worry, it's worth it, but be patient.
Puso ng saging is actually a unique ingredient here, especially using the hardest layer. Most of the time, people throw that part because of it's tough texture. Not in this recipe, because we are going to use the best part to enjoy the texture and to save some money. In a bowl, I actually rinse then soak the layers of puso in white vinegar for about 15 minutes, before I chopped them up. Have fun and feel free to add more ingredients and your own touch this recipe.
Ingredients:
About 14 pieces of the outer layer of puso ng saging, chopped
1 1/2 c. vegemeat or tofu, minced
2 medium carrots, peeled, shredded or coarsely chopped
4 stalks celery, coarsely chopped
1 medium red onion, chopped
5 cloves garlic, minced
1 TB garlic powder
1 TB onion powder
1 TB nutritional yeast
1 TB mushroom seasoning
1 1/2-2 tsp salt
1 tsp sesame oil
For egg replacer: 3/4 c. water plus 3 TB chia seeds
35 pieces of lumpia wrapper
Oil for frying
STEPS BY STEP INSTRUCTION
1. Chop the outer part of the heart and pull out the inner part of the blossom. Just cut and pull off the top of each blossom with your finger.
2. Cook the chopped layers and blossoms in boiling water, under medium heat for 25-30 minutes and stir it occasionally.
3. Rinse in cool water, then chop them up. I used my food processor, but if you don't have one, just chopped it manually on a chopping board.
4. After chopping, make sure to squeeze the extra water out. Then add the rest of the ingredients in a bowl. Don't forget to add the chia egg replacer to bind the ingredients together.
Note: Chia egg replacer = 3/4 c. water plus 3 TB chia seeds ( Flaxseeds works great too with the same ratio)
Add the prepared vegemeat or tofu (seasoned is the best) Note: Using food processor or chopping board are the great way to mince the vegemeat or tofu.
5. Wrap the mixture and starts rolling.
6. Fry in a pan in a low medium heat, until it turned golden brown. Serve warm with sweet and sour sauce or whatever sauce you preferred to dip it in. Enjoy!
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