Lumpiang Prito

Lumpiang Prito are a tasty snack or appetizer the whole family will love. Filled with tofu and vegetables, these crispy spring rolls are nutritious as they are delicious!

Lumpiang Prito
Lumpiang Prito
Lumpia are a variety of spring rolls that are popular in the Philippines as snacks for between meals or as appetizers for gatherings and special occasions.

The fillings range from savory meat, seafood, and vegetables to sweet fruits and wrapped in soft homemade crepe or paper-thin commercial pastry skins. They’re served fresh with a generous smothering of a sweet and savory brown sauce or eaten fried with a spicy vinegar on the side for dipping.

sauteed tofu and vegetable filling for lumpia in a white bowl
This lumpiang prito, which translates to “fried spring roll,” is the third version on the blog. While mostly similar in preparation, different proteins give them variety.

One is made with ground pork, the other with diced pork and shrimp, and this version uses crisp-fried tofu for a vegan treat. Make sure to give them all a try!

Lumpiang Prito

Vegetable choices
Green beans
Sweet potato or Japanese yam (camote)
Potatoes
Bean Sprouts
Carrots
Singkamas
Cabbage
Celery
Chayote
Mushrooms
Onions and garlic
rolling lumpiang prito

Cooking tips

Cut the vegetables in uniform size to ensure even cooking.
Keep the vegetables a bit underdone as they will continue to cook in their residual heat as well as during the final frying.
Drain the vegetable filling well and cool completely before wrapping as the excess moisture or steam will tear the spring roll wrapper. Place the drained mixture in the refrigerator for a few minutes to cool quickly and to keep from cooking further.
Cover the wrappers with a damp cloth while assembling to prevent from drying out.
Roll the spring rolls tightly and snugly to keep the oil from seeping in. Do not overfill to prevent from bursting.
Use enough frying oil to cover the rolls fully. Use oil with a high smoke point such as canola, safflower or peanut oil.
Maintain the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
Do not drain on paper towels as this will make them soggy. Drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.

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