Lumpia or spring roll is a popular food in the Philippines. Growing up, it was present on most occasions. I learned it from a cooking class in elementary school. This veggie version is nutrient dense, rich in protein, savory and crunchy. It is shiitake mushroom base with tofu. You can skip the tofu if you'd like. I bought the wrapper from a local oriental store. I bought a few packs of wrappers and stored the rest of lumpia with fillings in the freezer. You can find the (dried) shiitake mushrooms on most Asian stores.
Shiitake mushroom has a lot of health benefits! Yay! It contain many chemical compounds that protect your DNA from oxidative damage, which is partly why they’re so beneficial. Lentinan, for example, heals chromosome damage caused by anticancer treatments. Eritadenine substances help reduce cholesterol levels and support cardiovascular health. Researchers at Shizuoka University in Japan found that eritadenine supplementation significantly decreased plasma cholesterol concentration.
Shiitakes are also unique for a plant because they contain all eight essential amino acids, along with a type of essential fatty acid called linoleic acid. Linoleic acid helps with weight loss and building muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities.
Shiitakes are also unique for a plant because they contain all eight essential amino acids, along with a type of essential fatty acid called linoleic acid. Linoleic acid helps with weight loss and building muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities.
Ingredients:
1 pack Lumpia wrapper (thaw in room temp, cover with wet paper towel (during wrapping) for moisture
3 cups dried shiitake mushroom (soaked in hot water for 20min)
1 bulb garlic
1/2 red onion
1 bag spinach
1/2 cabbage head
1 pack tofu (crumbled)
2 tbsp oil
1/2 cup canola or grapeseed oil ( for deep frying )
salt and pepper to taste
Optional: Carrots ( chopped )
Instructions:
1. In a food processor, blend the ingredients separately. Blend about for 30sec or your desired size for the fillings. First, the garlic and onion and set aside. Next, the spinach and set aside. Last the shiitake mushroom and set aside. Mix them all together.
2. In a medium pan. Heat the oil and pour all the contents including tofu. Fry for about 5min and stir occasionally.
3. Set aside and lit it cool for a little bit.
4. Wrap the fillings. The folding instruction of wrapper should be on the back side of the package. Keep wrapping and you can freeze the rest.
5. In a medium pan, (medium) heat the oil and fry each side till golden brown. Drain excess oil with a paper towel.
6. Best served when warm for crunchiness. Sweet chili sauce would be a good dip. Enjoy!
1 pack Lumpia wrapper (thaw in room temp, cover with wet paper towel (during wrapping) for moisture
3 cups dried shiitake mushroom (soaked in hot water for 20min)
1 bulb garlic
1/2 red onion
1 bag spinach
1/2 cabbage head
1 pack tofu (crumbled)
2 tbsp oil
1/2 cup canola or grapeseed oil ( for deep frying )
salt and pepper to taste
Optional: Carrots ( chopped )
Instructions:
1. In a food processor, blend the ingredients separately. Blend about for 30sec or your desired size for the fillings. First, the garlic and onion and set aside. Next, the spinach and set aside. Last the shiitake mushroom and set aside. Mix them all together.
2. In a medium pan. Heat the oil and pour all the contents including tofu. Fry for about 5min and stir occasionally.
3. Set aside and lit it cool for a little bit.
4. Wrap the fillings. The folding instruction of wrapper should be on the back side of the package. Keep wrapping and you can freeze the rest.
5. In a medium pan, (medium) heat the oil and fry each side till golden brown. Drain excess oil with a paper towel.
6. Best served when warm for crunchiness. Sweet chili sauce would be a good dip. Enjoy!
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