Lumpiang Prito is a tasty snack or appetizer that the whole family will love. Filled with tofu and vegetables, these crispy spring rolls are nutritious as they are delicious!
Lumpia is a variety of spring rolls that are popular in the Philippines as snacks for between meals or as appetizers for gatherings and special occasions.
The toppings range from flavorful meats, seafood and vegetables to sweet fruits and wrapped in soft homemade crepe or paper-thin commercial cakes. They are served fresh with a generous choking of a sweet and tasty brown sauce or eaten fried with a spicy vinegar on the side for dipping.
This lumpiang prito, translated into "fried spring roll", is the third version on the blog. Although most proteins are largely similar in preparation, different proteins give them different.
One is made with ground pork, the other with diced pork and shrimp, and this version uses crispy fried tofu for a vegan. Be sure to try them all!
Lumpiang gulay can include almost any medley of vegetables you like.
- Green beans
- Sweet potato or Japanese yam (camote)
- bean sprouts
- Onions and garlic
- Cut the vegetables to uniform size to ensure even cooking.
- Keep the vegetables slightly undercooked as they continue to cook in their remaining heat as well as during the final roasting.
- Empty the vegetable filling well and cool completely before wrapping, as excess moisture or steam will tear the spring roll cover. Place the drained mixture in the refrigerator for a few minutes to cool quickly and prevent further cooking.
- Cover the wrappers with a damp cloth while collecting to prevent them from drying out.
- Roll the spring rollers tightly and tightly to prevent the oil from seeping in. Do not overfill to prevent bursting.
- Use enough roasting oil to fully cover rolls. Use oil with a high smoke point such as canola, safflower or peanut oil.
- Maintain the optimum temperature of 350 to 375 F. If the oil is too hot, the wrappers will burn before they are sufficiently cooked. Too low and the lumpia absorbs much more fat. Cook in portions to prevent the oil from seeping down.
- Do not empty paper towels as this will make them tired. Empty it on a wire rack placed over a baking sheet or in a fine-mesh sieve placed over a bowl.
How to serve
- As with most fried foods, Filipino entrees are best served freshly cooked as they tend to lose their crispiness over time.
- Served as a dinner snack or an appetizer with spicy vinegar or agree dulce (sweet and sour sauce) for dipping.
How to store it
- Prepare the vegetable stuffing, kill it well and refrigerate. Wrap when ready to fry.
- You can also collect the spring rolls in advance. Store in an airtight container and refrigerate for up to 3 days.
- To freeze, arrange uncooked spring rolls in a single layer with little space in between on a baking sheet. Wrap tightly with adhesive wrap and freeze until firm. Transfer into a resealable bag or airtight container and store in the freezer for up to 2 months
Lumpiang Gulay is a tasty snack or appetizer that the whole family will love. Filled with tofu and vegetables, these crispy spring rolls are nutritious as they are delicious! Prep Time20 min Cook Time10 min Total Time30 min Course: Starters, Snack Cuisine: Filipino Keywords: lumpiang gulay Portions: 12 servings Calories: 158kcal
- 1/4 cup canola oil
- 1 pack (12 ounces) of solid tofu
- 1 onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1 large Japanese yam (camote), peeled and cut into 1-inch length matchsticks
- 1/2 cup water
- 2 large carrots, peeled and cut into 1 inch length match sticks
- 1/2 head cabbage, shredded
- 4 cups bean sprouts togi
- 12 wrapping roll spring
- salt and pepper to taste
- Empty tofu from the packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2-inch cubes.
- In a wide frying pan over medium heat, heat approx. 2 tablespoons oil until very hot. Add tofu and cook until crispy and lightly browned. Remove it from the pan and empty paper towels. Keep warm.
- Remove excess from pan except approx. 1 tbsp. Add the onion and garlic and cook until soft.
- Remove the vegetable mixture from the heat and on a strainer, drain it well of liquid.
- Add camote and water. Cook until the camote is tender and most of the liquid is absorbed. Add
- Add carrots and cook for about 1 minute, or until half done.
- Add cabbage and tofu. Cook for approx. 1 to 2 minutes.
- Add bean sprouts and stir briefly for approx. 30 seconds. Season with salt and pepper to taste. Cook until vegetables are tender but still crispy.
- Divide wraps into individual layers. Place the wrapping like a diamond on a flat work surface.
- Spoon about 2 tablespoons vegetable mixture in the middle of the package.
- Fold the bottom corner over the filling, then fold the sides. Starting at the bottom, roll the wrapper up to form a dense bar around the filling. Repeat with the remaining mixture.
- In a frying pan over medium heat, heat about 1 inch deep oil. Add the spring rolls down and fry, turning once or twice, for approx. 2 to 3 minutes on each side or until golden brown.
- Remove it from the pan and empty it onto a wire rack set over a baking sheet. Serve immediately.
Calories: 158kcal | Carbohydrates: 20 g | Protein: 6g | Fat: 6g | Saturated fat: 1 g | Cholesterol: 2 mg | Sodium: 133 mg | Potassium: 214 mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3280IU | Vitamin C: 20 mg | Calcium: 74 mg | Iron: 2 mg