Heart-Healthy Lumpiang Toge
Enjoy a guilt-free twist on a Filipino classic with this **Heart-Healthy Lumpiang Toge** recipe! Packed with vibrant veggies like crisp mung bean sprouts, julienned carrots, sliced green beans, and shredded cabbage, these spring rolls are a nutrient-rich delight ideal for a wholesome snack or appetizer. Lightly seasoned with low-sodium soy sauce and black pepper, and cooked to golden perfection using an air fryer or skillet with olive oil spray, this dish skips the traditional deep frying for a lighter yet equally satisfying crunch. Perfect for those seeking a flavorful, vegetarian, and heart-friendly option, these crispy vegetable rolls are as delicious as they are nourishing. Serve them warm and pair with your favorite dipping sauce for an irresistible bite! Keywords: healthy lumpia, vegetarian spring rolls, heart-healthy Filipino recipe, air-fried lumpia, nutritious appetizer.
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Recipe Information
Ingredients
- 250 grams mung bean sprouts
- 1 medium, julienned carrot
- 100 grams, sliced thinly green beans
- 0.5 large, sliced into strips red bell pepper
- 100 grams, shredded cabbage
- 1 small, chopped onion
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 2 tablespoons soy sauce, low-sodium
- 0.25 teaspoon black pepper
- 12 pieces spring roll wrappers
- as needed for cooking extra virgin olive oil spray
Instructions
Rinse the mung bean sprouts thoroughly under cold water and drain well.
Heat the olive oil over medium heat in a large pan. Add the chopped onion and sauté until translucent, about 2 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the julienned carrot, sliced green beans, and red bell pepper strips to the pan. Stir-fry the vegetables for 4-5 minutes until they start to soften.
Add the shredded cabbage and mung bean sprouts to the pan. Stir well and cook for another 3 minutes.
Pour in the low-sodium soy sauce and sprinkle black pepper over the vegetables. Mix everything thoroughly until the soy sauce is evenly distributed and the vegetables are well combined. Cook for an additional 2 minutes or until the vegetables are tender-crisp.
Remove the pan from heat and let the vegetable mixture cool completely.
Take one spring roll wrapper and place it on a flat surface. Spoon about 2 tablespoons of the vegetable mixture onto the lower part of the wrapper, leaving about a 2-inch space from the bottom edge.
Fold the bottom edge over the filling and then fold in the sides. Roll the wrapper tightly towards the top. Brush a little water on the top edge of the wrapper to seal it. Repeat with remaining wrappers and filling.
Preheat the air fryer to 200°C (390°F) or preheat a non-stick skillet over medium-high heat.
Lightly spray the spring rolls with extra virgin olive oil spray. If using an air fryer, cook for 10-12 minutes, turning halfway, until golden brown. If using a skillet, place the rolls seam-side down, and cook for 2-3 minutes per side until golden and crisp.
Serve the lumpiang toge warm and enjoy as a nutritious appetizer or snack.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1422 mg | 30% | |
*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.
