Pro Tips
**Chef's Tips & Troubleshooting:**
- Roll the filling tightly — loose rolls fall apart during frying.
- Fry at medium-high heat for golden color without burning.
- Seal the edges with a flour-water paste to prevent oil from seeping in.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Lumpiang Prito
Lumpiang Prito is a tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, this crispy vegetable spring roll is as nutritious as it is delicious!
Instructions
- Drain tofu from packing liquid. Pat them dry with paper towels to absorb moisture. Cut into ½- inch cubes.
- Set a large skillet - medium heat, heat about 2 tablespoons of oil until very hot. Add tofu and Cook it until crisp and lightly browned. Remove from pan and drain on paper towels. Keep warm.
- Drop in the garlic, onion and sauté just until they soften.
- Add camote and water. Cook it until camote gets 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.
- Fold in bean sprouts and stir-fry briefly for about 30 seconds. Season it with salt and pepper until it suits your preference. Cook it until vegetables are tender yet crisp.
- Remove the vegetable mixture from heat and drain in a strainer. Let it cool down completely.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Spoon 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.
- Get a skillet on medium heat and warm up 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 it turns golden.
- Take them out of the pan and drain on a wire rack set over a baking sheet. Best served right away.
- Cut the vegetables into thin, uniform sizes to ensure quick and even cooking.
- Stir-fry the vegetables a bit underdone, as they will Keep cooking 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.
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Pro Tips & Troubleshooting
- Roll the filling tightly — loose rolls fall apart during frying.
- Fry at medium-high heat for golden color without burning.
- Seal the edges with a flour-water paste to prevent oil from seeping in.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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