• 1 inch of peanut oil in a pan
  • 6 tapioca spring roll wrappers
  • 3 pieces of chinese brocoli
  • 1/4 block tofu
  • 2 oz boiled thin rice noodles
  • 2 tbsp flour
  • 1/2c water
  • sweet chili sauce
Vegan Lumpia

The inspiration for this recipe came from one of the vendors at our local farmer's market. This is a simple meal with complex flavors. It might take a bit of practice to make the rolls at first but this one is well worth the effort. Also, feel free to deviate from my 3 fillings. Serve with sweet chili sauce for dipping.

It is best served with a side of calrose rice topped with sweetened seaweed, sesame seeds and hoisen sauce.

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  1. Cut tofu into thin strips and fry them in the pan of peanut oil until they brown slightly.

  2. Cut broccoli into thin and narrow strips as well and set aside.

  3. Wet both sides of one of the spring roll wraps. Let it sit for about 60 seconds.

  4. Mix the flour and water well and put it aside in a bowl.

  5. Place a small portion rice noodles, tofu & broccoli centered about 1/4" from the edge of one of the wraps. fold with the wrap facing you, fold the sides in and then roll the wrap up.

  6. Brush the roll with the flour and water mixture and then drop the roll into the frying oil. You want the oil not to smoke but hot enough that the roll starts to brown in about 15 seconds or so. Make sure both sides get fried well.

  7. Set aside on a screen to drain or you could even put them in a warming oven. Repeat the steps above under you end up with 6 rolls. 2 rolls per person is about right with a small side of rice.

This recipe was last updated: 07-02-2010