Ingredients with Measurements:
- 1 package of firm tofu, drained and crumbled
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped onions
- 3 cloves of minced garlic
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 package of lumpia wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Large skillet
- Mixing bowl
- Pastry brush
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large skillet, heat sesame oil over medium-high heat. Add onions and garlic and sauté until fragrant.
2. Add crumbled tofu, shredded carrots, and shredded cabbage to the skillet. Stir in soy sauce and cook for 5-7 minutes until vegetables are tender.
3. In a small bowl, mix cornstarch with 1 tablespoon of water. Add it to the skillet and stir until the mixture thickens. Remove from heat and let it cool.
4. Lay a lumpia wrapper on a flat surface. Spoon 2 tablespoons of the tofu mixture onto the wrapper, leaving a 1-inch border on each side.
5. Fold the bottom of the wrapper over the filling, then fold the sides towards the center. Roll the wrapper tightly until it forms a lumpia. Brush the top edge with beaten egg to seal.
6. Repeat with the remaining wrappers and tofu mixture.
7. Heat oil in a deep fryer or large pot over medium-high heat. Fry the lumpia in batches until golden brown, about 3-4 minutes per side.
8. Drain on paper towels and serve hot with sweet chili sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and frying
Serving size:
Makes 12 lumpia
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 15mg
Sodium: 250mg
Total carbohydrates: 17g
Dietary fiber: 2g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Shredded chicken or pork can be used instead of tofu.
- Any vegetables can be used for filling, such as bean sprouts, bell peppers, or mushrooms.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Lumpia can be baked instead of fried for a healthier option.
- Lumpia can be made with a sweet filling, such as banana or jackfruit.
Tips and tricks:
- Make sure to drain the tofu well to prevent excess moisture in the filling.
- Use a pastry brush to apply the beaten egg for sealing the lumpia.
- Serve with a dipping sauce of your choice, such as peanut sauce or soy sauce.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the uncooked lumpia in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 3 months.
Reheating instructions:
- To reheat, preheat the oven to 350°F. Place the lumpia on a baking sheet and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve on a platter with sweet chili sauce and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro can be used as a garnish.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the lumpia wrapper tears, use a second wrapper to wrap around the first one.
- If the filling is too wet, add more cornstarch to thicken it.
Food safety advice:
- Make sure to cook the lumpia until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Lumpia is a Filipino dish that was influenced by Chinese spring rolls.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Philippine