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Inspired by Filipino spring rolls, this tasty vegan lumpia is packed with mushrooms, corn, and cheeze, and is completely gluten-free! Serve it as an appetizer at your next get-together, or as a delicious meal paired with a salad.
Pulse the mushrooms in the food processor until it comes to a smooth paste.
In a large pan with oil over medium heat, sauté onion, garlic, peppers, and corn until onion is translucent.
Add the mushroom mixture and spices into the pan. Cook until combined and fragrant.
Add the diced tomatoes and combine. Turn the heat to low and keep cooking until most of the water has evaporated.
Season with salt to taste and add the chopped cilantro. Remove from heat and allow the mixture to cool.
Slice the cheeze into long pieces, about 15g each.
Fill a large, shallow bowl with warm water. Hydrate a sheet of rice paper in the bowl for 30 seconds or until soft. Remove rice paper from water, and transfer onto a clean chopping board or platter.
On 1/3 of the rice paper closest to you, lay a slice of cheeze and about two tablespoons of the mushroom filling. Roll the rice paper tightly like a burrito. Repeat until all filling is wrapped up into rolls.
Heat 3 tablespoons of vegetable oil in a frying pan on medium heat. Pan fry the rolls on each side until golden brown, and set them on paper towels to drain excess oil. Serve with sweet chili sauce or your favorite dressing.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.