Vegetarian Fresh Lumpia
Delight your taste buds with this healthy and flavorful **Vegetarian Fresh Lumpia** recipe, a Filipino-inspired spring roll filled with vibrant vegetables, golden-fried tofu, and a savory homemade sauce. Wrapped in delicate lumpia wrappers with crisp romaine lettuce, each roll bursts with the freshness of julienned carrots, shredded cabbage, and tender green beans, perfectly seasoned with soy sauce, garlic, and black pepper. The rich, sweet-savory peanut sauce adds an irresistible finishing touch, making it the ultimate dipping companion. Quick to prepare in just under an hour, this light yet satisfying dish serves as a wholesome appetizer or a refreshing main course. Packed with plant-based goodness, this recipe is ideal for vegetarians and anyone looking to savor a nutritious and delicious slice of Filipino cuisine.
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Recipe Information
Ingredients
- 8 pieces Lumpia wrappers
- 200 grams Firm tofu
- 2 medium Carrots
- 200 grams Cabbage
- 100 grams Green beans
- 3 cloves Garlic
- 1 small Onion
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 1 tablespoon Peanut or vegetable oil
- 50 grams Peanuts, crushed
- 8 pieces Romaine lettuce leaves
- 1 cup Water
- 2 tablespoons Soy sauce (for sauce)
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Press the tofu to remove excess liquid. Cut into small cubes.
Peel and julienne the carrots, thinly slice the cabbage, and cut the green beans into 1-inch pieces.
Mince the garlic and finely chop the onion.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the tofu and fry until golden brown. Remove from the pan and set aside.
In the same pan, add garlic and onions, sauté until fragrant and onions are translucent.
Add carrots, cabbage, and green beans. Stir-fry vegetables until just tender.
Return the tofu to the pan, add soy sauce, salt, and black pepper. Stir well and cook for an additional 2 minutes. Remove from heat and let cool.
To prepare the sauce, mix 1 cup water, 2 tablespoons soy sauce, and 2 tablespoons brown sugar in a small pot. Heat on medium until it simmers.
In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Slowly add this to the simmering sauce, stirring constantly until thickened. Simmer for 2 more minutes, then remove from heat.
To assemble the lumpia, take a piece of lumpia wrapper, place a lettuce leaf on it, then add 2-3 tablespoons of the vegetable and tofu filling.
Roll tightly like a burrito. Repeat with remaining wrappers and filling.
Serve with the freshly made garlic sauce, topped with crushed peanuts.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 44.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2382 mg | 51% | |
*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.
