Low Fat Lumpiang Toge
Enjoy a healthier twist on a Filipino classic with this Low Fat Lumpiang Toge recipe! Packed with crisp bean sprouts, julienned carrots, shredded cabbage, and protein-rich crumbled tofu, this delightful dish is both nutritious and satisfying. Unlike traditional lumpiang toge, which is deep-fried, these spring rolls are baked to golden perfection, making them a guilt-free choice for your next meal or snack. Lightly seasoned with soy sauce, garlic, and onions, the filling is wrapped in spring roll wrappers and baked after a quick spritz of cooking spray, ensuring a crispy texture without excess oil. Perfect for vegans and anyone seeking low-fat options, these baked lumpiang toge can be served as a standalone treat or paired with your favorite dipping sauce for extra flavor. Simple, wholesome, and delicious—this recipe is bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams bean sprouts
- 1 medium carrot, julienned
- 100 grams cabbage, shredded
- 50 grams green beans, sliced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 100 grams tofu, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon soy sauce
- 12 pieces spring roll wrappers
- 1 bottle cooking spray
- 2 tablespoons water
Instructions
Heat a non-stick pan over medium heat and lightly coat with cooking spray. Add the onion and garlic, and sauté until the onion becomes translucent.
Add the crumbled tofu to the pan and stir-fry for about 5 minutes, or until slightly golden.
Introduce the carrots, green beans, cabbage, and bean sprouts, cooking for another 3-4 minutes or until the vegetables are slightly tender yet still crisp.
Season the vegetable mixture with soy sauce, salt, and black pepper, stirring well to combine. Transfer the filling to a bowl and let it cool slightly.
Place a spring roll wrapper on a clean, flat surface. Position a heaping tablespoon of the filling near the bottom corner of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly. Seal the top edge by brushing a little water along the edge and pressing it down.
Repeat with the rest of the wrappers and filling.
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper and arrange the spring rolls on it, ensuring they don't touch.
Lightly spray the top of each roll with cooking spray to help them crisp up in the oven.
Bake the lumpiang toge for 12-15 minutes or until they are golden brown and crispy, turning them over halfway through the baking time.
Allow the rolls to cool slightly before serving. They can be enjoyed on their own or with a dipping sauce of your choice.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 22.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1301 mg | 28% | |
*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.
