Lumpiang Prito
Lumpiang Gulay is a tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, this crispy spring roll is as nutritious as it is delicious!
Servings: 12 Servings
Calories: 158kcal
Ingredients
- ¼ cup canola oil
- 1 package (12 ounes) firm tofu
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 large Japanese yam (camote), peeled and cut into 1-inch lengths matchsticks
- ½ cup water
- 2 large carrots, peeled and cut into 1-inch lengths matchsticks
- ½ head cabbage, shredded
- 4 cups bean sprouts togi
- 12 spring roll wrappers
- salt and pepper to taste
Instructions
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into ½- inch cubes.
- In a wide skillet over medium heat, heat about 2 tablespoons of oil until very hot. Add tofu and cook until crisp and lightly browned. Remove from pan and drain on paper towels. Keep warm.
- Add onions and garlic and cook until softened.
- Add camote and water. Cook until camote is tender and most of liquid is absorbed. Add
- Add carrots and cook for about 1 minute or until half-done.
- Add cabbage and tofu. Cook for about 1 to 2 minutes.
- Add bean sprouts and stir-fry briefly for about 30 seconds. Season with salt and pepper to taste. Cook until vegetables are tender yet crisp.
- Remove the vegetable mixture from heat and drain in a strainer. Let cool completely.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Spoon about 2 tablespoons of vegetable mixture in the middle of the wrapper.
- Fold the bottom corner over the filling and then fold in sides. Starting at the bottom, roll up the wrapper to form a tight log around the filling. Repeat with the remaining mixture.
- In a skillet over medium heat, heat about 2-inch deep oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately.
Notes
- Cut the vegetables into thin, uniform sizes to ensure quick and even cooking.
- Stir-fry the vegetables a bit underdone, as they will continue to cook in the residual heat and during the lumpia's frying.
- 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.
- Cover the lumpia wrappers with a damp cloth while assembling to prevent them from drying out.
- Roll the lumpia tightly and snugly to keep the oil from seeping in. Do not overfill to prevent it from bursting.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 133mg | Potassium: 214mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3280IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 2mg