Lumpiang Prito

Lumpiang Prito is a tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, this crispy vegetable spring roll is as nutritious as it is delicious!

Lumpia is a variety of spring rolls popular in the Philippines as snacks between meals or appetizers for gatherings and special occasions. It can be served as fresh lumpia with a generous smothering of a sweet and savory brown sauce or fried with spicy vinegar for dipping.

The fillings range from savory meat in lumpiang shanghai and flaked fish in lumpiang galunggong to vegetables in lumpiang puso ng saging and sweet fruits banana turon. The wrappers can be soft homemade crepes or paper-thin commercial pastry skins.

This lumpiang prito, which translates to "fried spring roll," is the third version on the blog. While primarily similar in preparation, different proteins give them variety. One is lumpiang prito with ground pork, the other is lumpiang togue with diced pork and shrimp, and our recipe today uses crisp-fried tofu for a vegan treat. Make sure to give them all a try!

Ingredient notes

• Aromatics- garlic and onions are the base for ginisa recipes
• Vegetables- the recipe includes camote, bean sprouts, cabbage, and carrots, but lumpiang gulay can consist of almost any medley of vegetables you like. Some choices are green beans, mushrooms, celery, chayote, singkamas, and potatoes.
• Tofu- a delicious vegan protein source. Use firm variety for the best results; read how to fry tofu and get it extra crispy!
• Lumpia wrappers- use thin spring roll wrappers for the best crunch
• Oil- neutral-tasting with high smoke point oils such as safflower, avocado, grapeseed, or corn oil are ideal for deep-frying
• Salt and pepper- to enhance flavor and add a touch of zing
• Water- add sparingly to cook the hardier vegetables

How to make lumpiang gulay with tofu

1. Fry tofu. Drain the tofu from the packing liquid and pat it dry with paper towels to absorb moisture. Cut into ½-inch cubes. Pan-fry in a wide pan until crisp and lightly browned. Remove from pan and drain on paper towels.
2. Cook the camote. In the pan, saute the onions and garlic until softened. Add the camote and water. Cook until the camote is tender and most of the liquid is absorbed.
3. Add carrots and cook for about 1 minute or until half-done.
4. Add cabbage and tofu and continue to cook until the cabbage loses volume.
5. Add bean sprouts and stir-fry briefly for about 30 seconds. Continue to cook until vegetables are tender yet crisp; they will continue to cook in their residual heat and during the final frying. Adjust taste with salt and pepper.
6. Chill mixture. Drain the vegetable filling well and cool completely before wrapping, as excess moisture or steam will tear the spring roll wrapper. Place the drained mixture in the refrigerator for a few minutes to cool quickly and prevent it from cooking further.
7. Separate wrappers into individual sheets. Lay a wrapper on a flat working surface like a diamond and spoon about two tablespoons of vegetable mixture in the middle of the wrapper. Cover the wrappers with a damp cloth while assembling to prevent them from drying out.
8. Roll the lumpia. Fold the bottom corner over the filling and then fold in sides. Starting at the bottom, roll up the wrapper to form a tight and snug log around the filling to keep the oil from seeping in. Do not overfill to prevent it from bursting. Seal the edge with water.
9. Deep fry. Heat enough frying oil in a deep pan to cover the rolls fully. Add the spring rolls seam side down and fry, turning once or twice, until golden brown. Maintain the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before being sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting. Remove from the pan and drain on a wire rack set over a baking sheet or a fine-mesh sieve over a bowl. Do not drain on paper towels, as this will make them soggy.

How to serve

• As with most fried foods, Filipino fried lumpia is best served freshly cooked, as it tends to lose its crispness over time.
• Serve as a midday snack or party appetizer with spicy vinegar or agre dulce (sweet and sour sauce) for dipping.

How to store

• I do not recommend storing fried lumpia for long periods due to the loss of texture. It will still be safe to eat, but it will be less palatable.
• To make ahead, prepare the vegetable filling, drain well, and refrigerate. Wrap when ready to fry.
• You can also assemble the spring rolls beforehand. Place them in an airtight container and refrigerate for up to three days. To freeze, arrange the uncooked spring rolls in a single layer with some space in between on a baking sheet. Wrap tightly with cling wrap and freeze until firm. Transfer them to a resealable bag or airtight container and keep them in the freezer for up to two months.