Lumpiang Sariwa (Fresh Vegetable and Tofu Spring Rolls)
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Ingredients
- 12 spring roll wrappers
- 300 g firm tofu, cubed
- 1 carrot, julienned
- 150 g fine green beans, trimmed
- 150 g cabbage, roughly chopped
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 16.8 g
- Carbohydrate
- 31.5 g
- of which sugars
- 3.8 g
- Fat
- 13.9 g
- of which saturates
- 1.7 g
- Fibre
- 4.2 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wok and fry the garlic for 30 seconds, then add the tofu and fry for 4 minutes until lightly golden.
- 2
Add the carrot, green beans and cabbage and stir-fry for 4-5 minutes until just tender.
- 3
Stir in the light soy sauce and cook for 1 minute, then leave to cool slightly.
- 4
Warm the spring roll wrappers briefly to soften, then spoon the filling along one edge of each and roll up snugly without frying.
- 5
Serve at room temperature, cut in half.
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