Vegan Lumpiang Toge
Discover the irresistible crunch of Vegan Lumpiang Toge, a plant-based take on the classic Filipino spring roll. Packed with vibrant mung bean sprouts, tender tofu, julienned carrots, and green beans, this recipe delivers a delicious medley of textures and flavors in every bite. Seasoned with soy sauce, garlic, and spring onions, the filling is wrapped in crispy lumpia wrappers and fried to golden perfection. Quick to prepare and easy to cook, these vegan spring rolls are ideal for parties, appetizers, or a satisfying snack, especially when paired with your favorite dipping sauce like sweet chili or tangy vinegar with garlic. Simple, flavorful, and entirely dairy-free, Vegan Lumpiang Toge is a must-try for lovers of Asian-inspired dishes and vegan cuisine!
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Recipe Information
Ingredients
- 250 grams mung bean sprouts
- 200 grams firm tofu
- 1 medium, julienned carrot
- 100 grams, thinly sliced green beans
- 3 cloves, minced garlic
- 1 medium, chopped onion
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 20 pieces lumpia wrappers
- 250 milliliters, for frying oil
- 2 tablespoons, chopped spring onions
Instructions
Start by preparing the filling. Drain and crumble the tofu into small pieces.
In a large pan, heat a tablespoon of oil over medium heat. Add minced garlic and chopped onion, and sauté until the onion is translucent.
Add the julienned carrot and sliced green beans to the pan. Stir-fry for about 2-3 minutes or until they are a bit tender.
Add the crumbled tofu and mung bean sprouts to the pan. Continue to cook while stirring for another 2-3 minutes.
Stir in the soy sauce, salt, and ground black pepper. Mix everything well and cook for another minute. Turn off the heat and toss in the chopped spring onions. Let the filling cool slightly.
To assemble the lumpia, place a lumpia wrapper on a clean surface in a diamond shape. Scoop about 2 tablespoons of the filling onto the lower third of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly towards the top, sealing the edge with a dab of water.
Repeat the process for the rest of the wrappers and filling.
In a deep frying pan, heat the oil over medium-high heat. Once hot, carefully add the lumpia in batches. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch.
Remove the cooked lumpia and drain on paper towels to remove excess oil.
Serve hot with your favorite dipping sauce like sweet chili sauce or vinegar with garlic.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 24.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1543 mg | 119% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1583 mg | 34% | |
*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.
