Nut-Free Fresh Lumpia
Delight in the vibrant flavors of this Nut-Free Fresh Lumpia, a healthier, allergy-friendly twist on the classic Filipino spring roll. This recipe features crisp julienned carrots, shredded cabbage, tender green beans, and protein-packed tofu, all stir-fried to perfection with soy sauce and aromatics like garlic and onion. Wrapped in soft lumpia wrappers layered with fresh lettuce, these rolls boast a satisfying combination of textures and flavors. To finish, they're served with a luscious homemade sweet sauce thickened with cornstarch, offering just the right touch of sweetness to complement the savory filling. Quick and easy to prepare in just 40 minutes, this recipe is perfect for a light appetizer, snack, or even a wholesome plant-based meal. With no nuts involved, it's a safe and delicious choice for anyone with allergies. Give these nut-free fresh spring rolls a try, and enjoy a taste of the Philippines in every bite!
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Recipe Information
Ingredients
- 8 pieces lumpia wrappers
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 large carrot, julienned
- 2 cups cabbage, shredded
- 1 cup green beans, sliced
- 1 cup tofu, firm, cubed
- 2 tablespoons soy sauce
- 3 tablespoons water
- 8 pieces lettuce leaves
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces spring onions, chopped
Instructions
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add minced garlic and chopped onion, sauté until onions become translucent, about 2 minutes.
Add the carrot, shredded cabbage, and sliced green beans to the pan. Stir for 5 minutes until vegetables are slightly tender but still crisp.
Add tofu cubes and soy sauce, stirring until tofu is heated through, approximately 3 minutes. Adjust seasoning with salt and black pepper. Remove from heat and let cool slightly.
In a small saucepan, combine water, sugar, and cornstarch. Stir over low heat until the sugar dissolves and the sauce thickens slightly. Remove from heat and cool completely.
To assemble the lumpia, lay a lumpia wrapper on a flat surface. Place a lettuce leaf on the wrapper, then about 3 tablespoons of the vegetable filling.
Fold the bottom part of the wrapper over the filling, folding in the sides, and roll tightly but gently to avoid tearing.
Repeat until all wrappers are filled and rolled.
Serve the fresh lumpia with the cooled sauce, garnished with chopped spring onions.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 47.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1820 mg | 140% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2006 mg | 43% | |
*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.
