Dairy-Free Fresh Lumpia
Discover the joy of flavor-packed "Dairy-Free Fresh Lumpia," a vibrant and healthy take on the classic Filipino spring roll that caters to a dairy-free lifestyle. These delicate rice flour crepes, infused with a golden hue from turmeric, envelop a savory medley of fresh vegetables like julienned carrots, jicama, green beans, and shredded cabbage, paired with protein-rich tofu. Enhanced with soy sauce, garlic, and crushed peanuts, every bite bursts with texture and umami flavor. Perfect for appetizers, light meals, or snack time, this wholesome, plant-forward dish is served with crisp lettuce leaves, aromatic fresh cilantro, and your choice of dipping sauce. In just under an hour, you can transform simple ingredients into a nutritious, dairy-free masterpiece that’s both as delicious as it is visually stunning. Ideal for vegans, vegetarians, or anyone seeking healthier global flavors, these lumpia are sure to impress at any gathering!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1.5 cups Water
- 1 large Egg
- 2 tablespoons Vegetable oil
- 1 tablespoon Cooking oil
- 2 large Garlic cloves, minced
- 1 medium Carrot, julienned
- 1 medium Jicama, julienned
- 1 cup Green beans, sliced
- 1 cup Cabbage, shredded
- 3 Green onions, chopped
- 8 ounces Firm tofu, diced
- 4 tablespoons Soy sauce
- 0.5 teaspoon Ground black pepper
- 8 pieces Lettuce leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Crushed peanuts
Instructions
In a mixing bowl, combine rice flour, cornstarch, salt, and turmeric powder. Gradually add water while stirring until smooth. Add the egg and vegetable oil, mixing until the batter is well combined.
Heat a non-stick pan over medium heat and lightly grease with a bit of oil. Pour a small amount of batter into the pan, swirling it around to create a thin, even layer. Cook for 2-3 minutes until the edges start to peel away. Flip and cook for another 1 minute. Set aside and repeat with the remaining batter to make about 8 crepes.
In another large pan, heat 1 tablespoon of cooking oil over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the carrot, jicama, and green beans to the pan. Sauté for 3-5 minutes until the vegetables are slightly tender.
Add the cabbage and green onions, stirring occasionally until the vegetables are cooked but still crisp.
Add diced tofu and soy sauce, stirring gently to combine everything. Season with black pepper and cook for an additional 2 minutes. Remove from heat.
To assemble, place a lettuce leaf on each crepe. Top with a portion of the vegetable and tofu mixture.
Sprinkle with fresh cilantro leaves and crushed peanuts. Carefully fold the sides of the crepe over the filling and roll up tightly.
Serve the fresh lumpia at room temperature, with extra soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 24.7 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2093 mg | 161% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3297 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
