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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!

Learn how to make the perfect Crispy Vegan Lumpias.

It is made with 100% plant-based ingredients and has the same exact taste and texture as the authentic recipe.

Let’s get cookin’!

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 2 hour Total Time 2 hrs 45 mins Servings: 30 Best Season: Suitable throughout the year


Vegan and better than store bought!



Off On

  1. Thaw the frozen vegan lumpia wrappers for 2 hours, meanwhile make the vegetable wok.

  2. Mince the garlic, chop the leek and cabbage, soak the dried shiitake mushrooms for 30 minuted in hot water, chop the cilantro stems, soak the glass noodles briefly in cold water.Β 

  3. Start by sautΓ©ing the garlic with some black pepper, this will enhance its flavour.

  4. Then add the leek, followed by the cabbage and carrots.

  5. Finally, add the soy sprouts, the hydrated dried shiitake mushrooms and cilantro stems.

  6. After a minute or 5, add the glass noodles, soy sauce, mushroom sauce, sugar and salt to taste.

  7. Cook until ready and let it cool down afterward.

  8. Wrap about 1/2 cup of the wok, depending on the size of your lumpia wrappers, seal the edges using a bit of water.

  9. Freeze to store for later or fry immediately for about 4 minutes and enjoy.

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