Lumpiang Prito
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5
2 reviews
Excellent
Lumpiang Prito
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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!
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Ingredients
- ¼ cup canola oil
- 1 package firm tofu 12 ounces
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 Japanese yam camote, large, peeled, cut into 1-inch matchsticks
- ½ cup water
- 2 carrot large, peeled, cut into 1-inch matchsticks
- ½ cabbage head, shredded
- 4 cups bean sprout togi
- 12 spring roll wrapper
- salt to taste
- black 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 Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
133mg
(6%)
Potassium
214mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3280IU
(66%)
Vitamin C
20mg
(22%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 133mg | 6% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3280IU | 66% |
| Vitamin C | 20mg | 22% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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