Gluten-Free Lumpiang Toge
Discover the irresistible crunch and wholesome flavors of Gluten-Free Lumpiang Toge, a delightful Filipino vegetable spring roll perfect for those with dietary restrictions. Packed with a vibrant medley of bean sprouts, cabbage, carrots, green beans, and crumbled tofu, this dish is seasoned with fish sauce, garlic, and onion for a savory depth that pairs beautifully with its crispy, golden shell made from gluten-free spring roll wrappers. These rolls are pan-seared to perfection and served alongside your favorite dipping sauces for an extra burst of flavor. Whether you're hosting a party or looking for a healthy, gluten-free snack, this easy-to-make recipe is perfect for satisfying your cravings while staying light and guilt-free.
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Recipe Information
Ingredients
- 20 pieces gluten-free spring roll wrappers
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 1 large onions
- 1 medium carrot
- 2 cups bean sprouts
- 1 cup green beans
- 1 cup cabbage
- 2 tablespoons fish sauce
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 block tofu
- 1 cup vegetable oil (for frying)
Instructions
Start by preparing the vegetables: peel and finely dice the garlic and onion, julienne the carrot, cut the green beans into small pieces, and shred the cabbage.
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Sauté the garlic and onion until they become fragrant and translucent.
Add the julienned carrots, green beans, and cabbage to the pan. Stir fry for about 3 minutes or until they slightly soften.
Crumble the block of tofu into the pan and mix well with the vegetables.
Add the bean sprouts and cook for another 2 to 3 minutes.
Season the mixture with fish sauce, ground black pepper, and salt. Stir well and cook for another minute. Remove from heat and let cool slightly.
Take a gluten-free spring roll wrapper and place it on a flat surface. Place about 2 tablespoons of the vegetable mixture near one corner of the wrapper.
Fold the corner over the filling, then fold both sides towards the center and continue to roll up tightly. Seal the edge with a little water.
Repeat the process for all the wrappers and filling.
In a deep frying pan, heat the 1 cup of vegetable oil over medium-high heat.
Carefully fry the lumpiang toge in batches until golden brown and crispy. This usually takes about 2 to 3 minutes per side.
Drain on paper towels to remove excess oil.
Serve hot and enjoy with a dipping sauce of your choice, such as soy sauce with vinegar and chili.
Nutrition Facts
Calories |
4433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.7 g | 398% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 362.4 g | 132% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 30.7 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1348 mg | 104% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2233 mg | 48% | |
*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.
