VEGGIE AND TOFU LUMPIA
A traditional Filipino dish I modified for vegetarians. Easy to prepare and great meal option anytime. Prep and cooking time approx. 45 mins.
10 pcs of Spring Roll wrappers
1 tub of Extra firm tofu cut in medium squares
1 head of medium Napa cabbage, julienned
2 cups of julienned green beans
2 cups of shredded carrots
¼ cup diced onions
4 cloves diced garlic
4 tbsp. Tamari Soysauce
Pepper to taste
3 cups Olive oil and as needed
Spring roll sauce (available in Asian stores)
Sautee’ onion and garlic. Add tofu and brown according to preference. Add all vegetables and stir-fry until all veggies are half-cooked. Mix Soy sauce in and dash with pepper. Stir-fry for 2 more minutes. Remove from heat. Let cool for 5 minutes.
Once cool, prep wrappers. Fill each wrapper with 2 tablespoonful of the veggies. Spread according to preferred length of lumpia. Roll and set aside.
Heat oil. When hot enough, drop lumpia in and fry until wrappers are brown. Set fried lumpia on a metal strainer or on a paper towel-laden plate to drain excess oils. Serve hot with Spring roll sauce. Enjoy!
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Note: For meat-eaters, replace Tofu with chicken fillets for a non-vegetarian option.