Nut-Free Lumpiang Toge

Indulge in the classic flavors of Filipino street food with a twist in this Nut-Free Lumpiang Toge recipe. Packed with crunchy bean sprouts, shredded cabbage, julienned carrots, and protein-rich crumbled tofu, this recipe delivers all the savory goodness of traditional lumpia in a completely nut-free version, perfect for those with dietary restrictions. Each spring roll is carefully wrapped in a delicate spring roll wrapper and fried to golden perfection, resulting in a satisfying crunch with every bite. Seasoned with soy sauce and a pinch of black pepper, these rolls are bursting with fresh, vibrant flavors that pair beautifully with your favorite dipping sauce. With a quick prep and cook time, this recipe is ideal for family gatherings, potlucks, or a tasty snack any time of day. Experience the joy of homemade lumpia that’s as wholesome as it is delicious!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 20

Ingredients

• 2 tablespoons vegetable oil
• 1 piece medium onion, chopped
• 3 pieces garlic cloves, minced
• 2 pieces medium carrots, julienned
• 1 cup cabbage, shredded
• 2 cups bean sprouts
• 8 ounces firm tofu, crumbled
• 2 tablespoons soy sauce
• 0.5 teaspoon black pepper
• 20 pieces spring roll wrappers
• 1 tablespoon water
• 2 cups vegetable oil for frying

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Step 2

Add the chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant.

Step 3

Add the julienned carrots and cook for 3 minutes until slightly tender.

Step 4

Stir in the shredded cabbage and cook for another 2 minutes, then add the bean sprouts.

Step 5

Add the crumbled firm tofu to the vegetable mixture, stirring gently to combine.

Step 6

Pour in the soy sauce and sprinkle with black pepper. Stir well and cook for another 2 minutes. Remove the mixture from heat and let it cool slightly.

Step 7

Lay a spring roll wrapper on a flat surface. Place about 2 tablespoons of the vegetable mixture near one corner of the wrapper.

Step 8

Fold the corner over the filling, tuck in the sides, and roll tightly. Dab the edge with water to seal the spring roll. Repeat with remaining wrappers and filling.

Step 9

Heat 2 cups of vegetable oil in a deep pan over medium-high heat.

Step 10

Fry the lumpiang toge in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Step 11

Serve hot with your choice of dipping sauce.

Nutrition Facts

Serving size	1685.7 grams (1685.7g)

Amount per serving	% Daily Value*
Calories	5950

Total Fat 516.80g	663%
Saturated Fat 73.60g	368%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 3697mg	161%
Total Carbohydrate 331.00g	120%
Dietary Fiber 25.80g	92%
Total Sugars 22.10g
Protein 61.60g	123%

Vitamin D 0IU	0%
Calcium 704mg	54%
Iron 16mg	88%
Potassium 1793mg	38%

*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: 74.8%

Protein: 4.0%

Carbs: 21.3%