Dairy-Free Lumpiang Toge
Crispy, savory, and completely dairy-free, this Lumpiang Toge recipe is a plant-based twist on a beloved Filipino spring roll. Packed with a vibrant medley of fresh vegetables—including bean sprouts, carrots, and green beans—this dish is elevated with the addition of protein-rich tofu, aromatic garlic, and onion. Wrapped in dairy-free spring roll wrappers and fried to golden perfection, these delightful rolls offer the perfect combination of crunch and flavor. Easy to prepare and ready in under an hour, dairy-free lumpiang toge makes an ideal appetizer, snack, or party dish. Pair it with your favorite dipping sauce, like sweet chili or spiced vinegar, for an irresistible burst of flavor. With its vegan-friendly ingredients and crispy goodness, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 250 grams Bean sprouts
- 1 medium Carrot
- 100 grams Green beans
- 1 medium Onion
- 2 pieces Garlic cloves
- 150 grams Firm tofu
- 3 tablespoons Soy sauce
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 20 pieces Spring roll wrappers, dairy-free
- 500 ml Vegetable oil, for frying
Instructions
Wash the bean sprouts thoroughly and drain them well.
Peel and julienne the carrot into thin strips.
Trim the ends of the green beans and slice them into 1-inch pieces.
Chop the onion finely and mince the garlic cloves.
Cut the firm tofu into small cubes.
In a large pan over medium heat, heat 2 tablespoons of vegetable oil.
Add the onion and garlic, and sauté until the onion is translucent.
Add the tofu cubes and cook until lightly browned.
Stir in the carrots and green beans, and cook for 3-4 minutes until they start to soften.
Add the bean sprouts, soy sauce, salt, and black pepper. Stir-fry for another 2-3 minutes until everything is well combined and the bean sprouts slightly wilted.
Remove the vegetable mixture from heat and let it cool for a few minutes.
To assemble the lumpia, lay a spring roll wrapper on a flat surface with one corner pointing towards you, like a diamond.
Place about 2 tablespoons of filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly, sealing the top corner with a bit of water.
Repeat the process with the remaining wrappers and filling.
In a deep pan, heat the vegetable oil to about 350°F (175°C).
Fry the lumpiang toge in batches, ensuring not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per batch.
Remove the fried spring rolls using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve hot with your choice of dipping sauce, such as sweet chili sauce or vinegar with chili, garlic, and salt.
Nutrition Facts
Calories |
5575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.1 g | 654% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 24.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1605 mg | 34% | |
*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.
