Nut-Free Lumpiang Toge
Delight in the crispy, golden perfection of Nut-Free Lumpiang Toge, a Filipino spring roll brimming with fresh, vibrant vegetables and tofu. This allergen-friendly version of the beloved Lumpiang Toge replaces traditional peanuts with a nut-free filling of julienned carrots, shredded cabbage, and crunchy bean sprouts, flavored with savory soy sauce and aromatic garlic. Wrapped in delicate spring roll wrappers and fried to a satisfying crunch, these spring rolls make for an irresistible appetizer or snack. With only 20 minutes of prep, this recipe is quick, flavorful, and perfect for those who crave a healthier, plant-based twist on a classic Filipino dish. Serve it hot with your favorite dipping sauce for an unforgettable treat!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 piece medium onion, chopped
- 3 pieces garlic cloves, minced
- 2 pieces medium carrots, julienned
- 1 cup cabbage, shredded
- 2 cups bean sprouts
- 8 ounces firm tofu, crumbled
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 20 pieces spring roll wrappers
- 1 tablespoon water
- 2 cups vegetable oil for frying
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant.
Add the julienned carrots and cook for 3 minutes until slightly tender.
Stir in the shredded cabbage and cook for another 2 minutes, then add the bean sprouts.
Add the crumbled firm tofu to the vegetable mixture, stirring gently to combine.
Pour in the soy sauce and sprinkle with black pepper. Stir well and cook for another 2 minutes. Remove the mixture from heat and let it cool slightly.
Lay a spring roll wrapper on a flat surface. Place about 2 tablespoons of the vegetable mixture near one corner of the wrapper.
Fold the corner over the filling, tuck in the sides, and roll tightly. Dab the edge with water to seal the spring roll. Repeat with remaining wrappers and filling.
Heat 2 cups of vegetable oil in a deep pan over medium-high heat.
Fry the lumpiang toge in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.8 g | 663% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 22.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1793 mg | 38% | |
*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.
