Lumpia Recipe
These flavorful Filipino spring rolls feature shrimp, tofu, and lots of aromatics.
Servings: 4
Calories: 713kcal
Equipment
- skillet
Ingredients
- 1 pound firm tofu drained and halved crosswise
- 1/4 cup canola oil plus more for frying
- 3 tablespoons minced garlic
- 1 bunch scallions white and pale green parts only, thinly sliced
- 2 celery stalks finely diced (1 cup)
- 1 pound small shrimp peeled, deveined, and finely chopped
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1/2 cup mung bean sprouts cut into 1/2-inch lengths
- 1 large egg yolk
- 25 fresh or frozen spring roll wrappers
Instructions
- Cut tofu into 1/4-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, scallions, and celery, and cook, stirring, until softened, about 6 minutes. Raise heat to medium-high. Add tofu and shrimp, and cook, stirring, until shrimp are pink, 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and let cool.
- Whisk egg yolk with 1 tablespoon water.
- Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. Arrange 2 tablespoons filling in a horizontal mound about 3 inches from the bottom corner of the wrapper. Fold bottom corner over filling, then fold in sides halfway. Starting at the bottom, roll up the wrapper to form a tight cylinder. Brush top corner with egg wash, and press to seal. Transfer to a prepared baking sheet, Repeat with remaining wrappers and filling.
- Heat oil over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of 3 or 4, add spring rolls, seam side down, and fry, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition
Calories: 713kcal | Carbohydrates: 75g | Protein: 48g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 337mg | Sodium: 2748mg | Potassium: 271mg | Fiber: 4g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 11mg | Calcium: 383mg | Iron: 8mg