Vegetarian Lumpia (Filipino Spring Rolls)
Vegetarian Lumpia (Filipino Spring Rolls) takes roughly 35 minutes from beginning to end. This recipe makes 4 servings with 235 calories, 11g of protein, and 15g of fat each. For $1.27 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Confessions of a Chocoholic requires olive oil, green onions, carrots, and green beans. It is a good option if you're following a gluten free and dairy free diet. 28 people were glad they tried this recipe. This recipe is typical of Vietnamese cuisine. It works well as a rather cheap side dish. Spring will be even more special with this recipe. With a spoonacular score of 92%, this dish is tremendous. Similar recipes include Tuna lumpia (spring rolls), Lumpia Shanghai (Meat-filled Spring Rolls), and Easy Filipino Lumpia.
Servings: 4
Ingredients:
1 cup bean sprouts
1 cup cabbage, shredded
1/2 cup carrots, cut in small dice, or julienned
3 garlic cloves, chopped
1/2 cup green beans, cut in small dice
1/4 cup green onions, chopped
2 tablespoons olive oil
salt and pepper, to taste
1 tablespoon of sesame oil
spring roll wrappers
1 medium sweet potato
14 oz firm tofu
Equipment:
microwave
frying pan
mixing bowl
oven
Cooking instruction summary:
Soften and partially cook the sweet potato first. I like just placing it in the microwave for 2-3 minutes, but you can also bake at 400 F for about 30 minutes. Remove skin and chop into cubes.Drain tofu and slice into 8 rectangles or smaller cubes (whichever you prefer).Heat 1 tablespoon olive oil in a large sautee pan over medium-high heat. Add tofu and cook until edges start to turn light brown. Remove tofu from pan and place in a big mixing bowl.Add remaining olive oil to sautee pan. Stir in garlic and cook until softened and fragrant, about 1 minute.Add bean sprouts, carrots, green beans, and cabbage, and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.Add green onions and sweet potato cubes. Cook, stirring occasionally, for another 8 minutes.Remove vegetables from pan and add to mixing bowl with tofu. Toss everything together. You may have to mash the tofu if you cooked it in bigger rectangles to combine it with the rest of the vegetables. Season filling with salt, pepper, and sesame oil.Preheat oven to 375 F.Peel spring roll wrappers apart and roll lumpia with about a quarter cup filling in each.Brush or spray lumpia with olive oil or melted butter, and bake for 10 minutes. Turn the rolls over and bake for another 10 minutes. Serve warm.
Step by step:
1. Soften and partially cook the sweet potato first. I like just placing it in the microwave for 2-3 minutes, but you can also bake at 400 F for about 30 minutes.
2. Remove skin and chop into cubes.
3. Drain tofu and slice into 8 rectangles or smaller cubes (whichever you prefer).
4. Heat 1 tablespoon olive oil in a large sautee pan over medium-high heat.
5. Add tofu and cook until edges start to turn light brown.
6. Remove tofu from pan and place in a big mixing bowl.
7. Add remaining olive oil to sautee pan. Stir in garlic and cook until softened and fragrant, about 1 minute.
8. Add bean sprouts, carrots, green beans, and cabbage, and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
9. Add green onions and sweet potato cubes. Cook, stirring occasionally, for another 8 minutes.
10. Remove vegetables from pan and add to mixing bowl with tofu. Toss everything together. You may have to mash the tofu if you cooked it in bigger rectangles to combine it with the rest of the vegetables. Season filling with salt, pepper, and sesame oil.Preheat oven to 375 F.Peel spring roll wrappers apart and roll lumpia with about a quarter cup filling in each.
11. Brush or spray lumpia with olive oil or melted butter, and bake for 10 minutes. Turn the rolls over and bake for another 10 minutes.
12. Serve warm.
Nutrition Information:
covered percent of daily need
