Lumpia Sayuran Recipe

Prepare vegetables

Peel and grate the carrot(s) to measure about 1.5 cups. Shred the cabbage finely and trim bean sprouts. Slice green onions thinly and finely chop the shallot and mince the garlic.

Cook tofu

Heat 1 tsp of vegetable oil in a large skillet over medium-high heat. Add crumbled tofu and cook, stirring, until lightly golden, about 3–4 minutes. Transfer tofu to a bowl and set aside.

Sauté aromatics and vegetables

Add remaining 1 tsp vegetable oil to the skillet. Sauté shallot and garlic until fragrant, about 1 minute. Add grated carrot and shredded cabbage and cook, stirring, 3–4 minutes until softened but still slightly crisp. Add bean sprouts and green onions, cook 1 more minute.

Season filling

Return cooked tofu to the skillet. Add 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp white pepper, and 1/2 tsp salt. Stir thoroughly and cook 1–2 minutes to combine flavors. Remove from heat and let the filling cool to room temperature (15–20 minutes) so it won’t tear the wrappers.

Prepare sealing slurry

Mix 1 tbsp cornstarch with 2 tsp water in a small bowl to form a paste. This will act as glue for the wrappers.

Assemble lumpia

Lay one lumpia wrapper diamond-shaped on a clean surface with a corner pointing toward you. Place about 2–3 tablespoons of the cooled filling across the center near the corner closest to you. Fold the bottom corner over the filling, tuck tightly, fold both side corners in toward the center, then roll up firmly toward the top corner. Brush the top corner with a little cornstarch slurry and press to seal. Repeat with remaining wrappers and filling. You should make about 8 lumpia (depending on wrapper size and filling amount).

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil reaches about 175–180°C (350–360°F) or a small piece of wrapper sizzles immediately but does not burn.

Fry lumpia

Working in batches to avoid crowding, carefully add 3–4 lumpia to the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Let cool 2–3 minutes before serving.

Combine ingredients

In a small bowl, whisk together 1/2 cup smooth peanut butter, 1/4 cup coconut milk, 1 tsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, and 1/2 tsp sambal oelek until smooth.

Adjust consistency and finish

If the sauce is too thick, whisk in warm water 1 tsp at a time (about 2 tbsp total) until you reach a dipping consistency. Taste and adjust sweetness, salt or heat as desired. Transfer to a serving bowl and sprinkle with 2 tbsp crushed roasted peanuts if using.