Dairy-Free Fresh Lumpia

Delight in the vibrant flavors and textures of Dairy-Free Fresh Lumpia, a healthy twist on the classic Filipino favorite that’s completely free of dairy. Perfect for a light lunch or appetizer, this recipe features tender homemade turmeric-infused crepes filled with a colorful medley of sautéed vegetables, protein-packed tofu, and crunchy crushed peanuts. The fresh lettuce and cilantro add a refreshing contrast, while the soy sauce brings a savory depth to every bite. With its simple, wholesome ingredients and quick prep time, this dairy-free lumpia is an ideal choice for anyone seeking a satisfying plant-forward dish that’s full of flavor. Serve these rolls at room temperature with your favorite dipping sauce for an irresistible meal that’s as beautiful as it is delicious.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Rice flour
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• 1 teaspoon Turmeric powder
• 1.5 cups Water
• 1 large Egg
• 2 tablespoons Vegetable oil
• 1 tablespoon Cooking oil
• 2 large Garlic cloves, minced
• 1 medium Carrot, julienned
• 1 medium Jicama, julienned
• 1 cup Green beans, sliced
• 1 cup Cabbage, shredded
• 3 Green onions, chopped
• 8 ounces Firm tofu, diced
• 4 tablespoons Soy sauce
• 0.5 teaspoon Ground black pepper
• 8 pieces Lettuce leaves
• 0.25 cup Fresh cilantro leaves
• 0.25 cup Crushed peanuts

Directions

Step 1

In a mixing bowl, combine rice flour, cornstarch, salt, and turmeric powder. Gradually add water while stirring until smooth. Add the egg and vegetable oil, mixing until the batter is well combined.

Step 2

Heat a non-stick pan over medium heat and lightly grease with a bit of oil. Pour a small amount of batter into the pan, swirling it around to create a thin, even layer. Cook for 2-3 minutes until the edges start to peel away. Flip and cook for another 1 minute. Set aside and repeat with the remaining batter to make about 8 crepes.

Step 3

In another large pan, heat 1 tablespoon of cooking oil over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 4

Add the carrot, jicama, and green beans to the pan. Sauté for 3-5 minutes until the vegetables are slightly tender.

Step 5

Add the cabbage and green onions, stirring occasionally until the vegetables are cooked but still crisp.

Step 6

Add diced tofu and soy sauce, stirring gently to combine everything. Season with black pepper and cook for an additional 2 minutes. Remove from heat.

Step 7

To assemble, place a lettuce leaf on each crepe. Top with a portion of the vegetable and tofu mixture.

Step 8

Sprinkle with fresh cilantro leaves and crushed peanuts. Carefully fold the sides of the crepe over the filling and roll up tightly.

Step 9

Serve the fresh lumpia at room temperature, with extra soy sauce or your favorite dipping sauce on the side.

Nutrition Facts

Serving size	(1829.4g)

Amount per serving	% Daily Value*
Calories	1943.7

Total Fat 88.3g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 18.8g
Cholesterol 219.5mg	0%
Sodium 4975.9mg	0%
Total Carbohydrate 225.4g	0%
Dietary Fiber 37.5g	0%
Total Sugars 24.7g
Protein 83.3g	0%

Vitamin D 53.8IU	0%
Calcium 2093.3mg	0%
Iron 20.4mg	0%
Potassium 3297.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 16.4%

Carbs: 44.4%