Dairy-Free Lumpiang Toge

Indulge in the crispy, savory delight of Dairy-Free Lumpiang Toge, a wholesome Filipino spring roll packed with fresh vegetables and tofu. This plant-based recipe features a vibrant mix of bean sprouts, carrots, green beans, and aromatics, all seasoned with soy sauce and black pepper for a burst of umami flavor. Wrapped in dairy-free spring roll wrappers and fried to golden perfection, these crunchy bites are perfect as an appetizer, snack, or side dish. Easy to prepare in just 40 minutes, this dairy-free version of a Filipino classic caters to plant-based eaters without compromising on taste or texture. Pair these irresistible spring rolls with a sweet chili or tangy vinegar dipping sauce to elevate every bite. Whether for weeknight meals or party platters, Dairy-Free Lumpiang Toge is sure to impress!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 20

Ingredients

• 250 grams Bean sprouts
• 1 medium Carrot
• 100 grams Green beans
• 1 medium Onion
• 2 pieces Garlic cloves
• 150 grams Firm tofu
• 3 tablespoons Soy sauce
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Salt
• 20 pieces Spring roll wrappers, dairy-free
• 500 ml Vegetable oil, for frying

Directions

Step 1

Wash the bean sprouts thoroughly and drain them well.

Step 2

Peel and julienne the carrot into thin strips.

Step 3

Trim the ends of the green beans and slice them into 1-inch pieces.

Step 4

Chop the onion finely and mince the garlic cloves.

Step 5

Cut the firm tofu into small cubes.

Step 6

In a large pan over medium heat, heat 2 tablespoons of vegetable oil.

Step 7

Add the onion and garlic, and sauté until the onion is translucent.

Step 8

Add the tofu cubes and cook until lightly browned.

Step 9

Stir in the carrots and green beans, and cook for 3-4 minutes until they start to soften.

Step 10

Add the bean sprouts, soy sauce, salt, and black pepper. Stir-fry for another 2-3 minutes until everything is well combined and the bean sprouts slightly wilted.

Step 11

Remove the vegetable mixture from heat and let it cool for a few minutes.

Step 12

To assemble the lumpia, lay a spring roll wrapper on a flat surface with one corner pointing towards you, like a diamond.

Step 13

Place about 2 tablespoons of filling near the bottom corner of the wrapper.

Step 14

Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly, sealing the top corner with a bit of water.

Step 15

Repeat the process with the remaining wrappers and filling.

Step 16

In a deep pan, heat the vegetable oil to about 350°F (175°C).

Step 17

Fry the lumpiang toge in batches, ensuring not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per batch.

Step 18

Remove the fried spring rolls using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Step 19

Serve hot with your choice of dipping sauce, such as sweet chili sauce or vinegar with chili, garlic, and salt.

Nutrition Facts

Serving size	(1768.9g)

Amount per serving	% Daily Value*
Calories	5575.2

Total Fat 510.1g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3517.9mg	0%
Total Carbohydrate 231.3g	0%
Dietary Fiber 23.8g	0%
Total Sugars 24.9g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 421.6mg	0%
Iron 11.6mg	0%
Potassium 1604.8mg	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: 80.2%

Protein: 3.7%

Carbs: 16.2%