Vegan Fresh Lumpia
Delight in the vibrant flavors and wholesome goodness of *Vegan Fresh Lumpia*, a plant-based twist on the beloved Filipino spring roll. This recipe features delicate handmade turmeric-infused crepes that cradle a colorful medley of stir-fried vegetables, protein-packed tofu, and crunchy bean sprouts. Topped with a sprinkle of chopped roasted peanuts and wrapped snugly in fresh lettuce leaves, each roll offers a refreshing balance of textures and savory flavors. Perfect as an appetizer or a light meal, this healthy and satisfying dish is a celebration of fresh, nutrient-rich ingredients. Quick to prepare and completely dairy and egg-free, it’s an ideal choice for a vegan lifestyle. Serve with your favorite dipping sauce for an irresistible crowd-pleaser that everyone will love! Keywords: vegan fresh lumpia, Filipino vegan recipes, plant-based spring rolls, healthy appetizers, gluten-free option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Water
- 1 tablespoon Cornstarch
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 2 tablespoons Cooking oil
- 3 Garlic cloves, minced
- 1 medium Onion, chopped
- 2 medium Carrots, julienned
- 1 cup Green beans, sliced thinly
- 2 cups Cabbage, shredded
- 1 block Firm tofu, drained and cubed
- 2 tablespoons Soy sauce
- 0.25 teaspoon Ground black pepper
- 1 cup Bean sprouts
- 8 leaves Lettuce leaves
- 0.5 cup Chopped roasted peanuts
Instructions
In a bowl, combine flour, water, cornstarch, turmeric, and salt. Mix until smooth to form the batter for the wrappers.
Heat a non-stick pan over medium heat. Pour 1/4 cup of the batter into the pan and spread it to form a thin crepe. Cook for about 2-3 minutes or until edges start to peel off the pan. Repeat with the remaining batter. Set wrappers aside.
In a large wok, heat oil over medium heat. Add garlic and onions, sauté until onions are translucent.
Add carrots, green beans, and cabbage to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Add tofu cubes and cook for another 2 minutes. Stir in soy sauce and black pepper.
Toss in bean sprouts, cook for an additional minute, then remove from heat. Let cool slightly.
Place a lettuce leaf on each wrapper. Add 2-3 tablespoons of the cooked filling on top, then sprinkle with chopped peanuts.
Fold both sides of the wrapper over the filling and roll it up tightly.
Serve the fresh lumpia immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 32.4 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2753 mg | 212% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3187 mg | 68% | |
*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.
