Ingredients
- 20 sheets of spring roll wrappers
- 1 large block of tofu
- 2 stalks of green onions
- 1 bunch of fresh celery leaves
- Cabbage (as needed)
- 1 packet of chicken seasoning (Royco)
- Salt and seasoning (to taste)
- 1 teaspoon ground black pepper
- 10 red chili peppers
- 1 egg
- Egg white (for sealing the wrappers)
Instructions
-
Begin by crumbling the tofu into a bowl. Finely slice the cabbage, green onions, and celery leaves. Mince the red chili peppers and mix them with the crumbled tofu. Season the mixture with the chicken seasoning, salt, and ground black pepper. Combine all ingredients thoroughly.
-
Prepare the spring roll wrappers by laying them flat on a clean surface. Spoon a portion of the tofu mixture onto each wrapper, then fold in the sides and roll tightly. Use egg white to seal the edges of each roll to prevent them from opening during frying.
-
Heat oil in a frying pan over medium heat. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy. Remove from the oil and drain on paper towels.
-
Serve the lumpia hot as a delicious appetizer or snack. Enjoy the crispiness and flavorful tofu filling in each bite!
This recipe is perfect for a party, potluck, or a delightful homemade snack. The combination of tofu with fresh vegetables and a hint of spice creates a satisfying and tasty treat.