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Lumpiang Prito

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!

⏱ Prep: 0 min ⏱ Cook: 3 min

Ingredients

  • 0.25 cup canola oil
  • 1 (12 ounes) firm tofu
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 1 large Japanese yam (camote), peeled and cut into 1-inch lengths matchsticks
  • 0.5 cup water
  • 2 large carrots, peeled and cut into 1-inch lengths matchsticks
  • 0.5 head cabbage, shredded
  • 4 cup bean sprouts togi
  • 12 spring roll wrappers
  • 0 salt and pepper to taste

Instructions

  1. Drain tofu from packing liquid. Pat them dry with paper towels to absorb moisture. Cut into ½- inch cubes.

  2. 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.

  3. Drop in the garlic, onion and sauté just until they soften.

  4. Add camote and water. Cook it until camote gets tender and most of liquid is absorbed. Add

  5. Add carrots and cook for about 1 minute or until half-done.

  6. Add cabbage and tofu. Cook for about 1 to 2 minutes.

  7. Add 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.

  8. Remove the vegetable mixture from heat and drain in a strainer. Let it cool down completely.

  9. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.

  10. Spoon 2 tablespoons of vegetable mixture in the middle of the wrapper.

  11. 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.

  12. 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.

  13. Take them out of the pan and drain on a wire rack set over a baking sheet. Best served right away.

  14. Cut the vegetables into thin, uniform sizes to ensure quick and even cooking.

  15. Stir-fry the vegetables a bit underdone, as they will Keep cooking in the residual heat and during the lumpia's frying.

  16. 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.

  17. Cover the lumpia wrappers with a damp cloth while assembling to prevent them from drying out.

  18. Roll the lumpia tightly and snugly to keep the oil from seeping in. Do not overfill to prevent it from bursting.