Tofu

fresh spring rolls filled with vegetables and tofu

Our August 2012 KCC hosts Kai and Isabel challenged us to prepare dishes that are healthy and nutritious, dishes for longevity, pampahaba ng buhay in Tagalog, or dishes that are believed to have restorative or curing power like tinola and cerveza negra specifically for nursing moms.

Although a lot of Filipino food seem unhealthy laden with fatty pork and other meats, there are also an abundance of vegetable dishes, and healthy greens like malunggay and sweet potato tops are regularly added to meat and fish dishes.

Fresh lumpia, or fresh spring rolls is one Filipino dish that is mostly vegetables with very little meat, usually lean pork and prawns. Lumpia can be prepared without any meat at all which is how I prefer them, with protein-rich pampahaba ng buhay, tofu.

Fresh Spring Rolls 

1 tablespoon light olive oil
1 cup thinly sliced onion
2 cloves garlic, chopped
1 tablespoon shrimp powder or 4 pieces prawns, diced
2 cups fried firm tofu, cut into 1-inch long pieces
1 cup sliced green beans
1 cup sweet potato, cut into 1-inch long pieces
1 cup jicama, cut into 1-inch long pieces
1 cup shredded green cabbage
sea salt, to taste
water, if needed
Filipino spring roll wrappers
curly green lettuce

• In a large skillet or medium wok, heat oil; add garlic and onion and stir fry until fragrant and onion is translucent. Add the shrimp powder or prawns and tofu; stir fry for a minute. Add all the vegetables and cook, uncovered, on medium heat for 3 minutes. Add salt and a little water if it appears to be too dry. Continue cooking until vegetables are tender but not mushy. Transfer into a container and let cool before filling the wrappers. 

• Place a piece of lettuce in the middle of wrapper leaving a few inches off the bottom; spoon filling on top of lettuce. Fold the bottom of the wrapper over the bottom of the lettuce and wrap one side over the filling. Wrap the other side to cover completely, leaving the top exposed. Serve with brown sauce and minced garlic.

Brown Sauce
½ cup sugar
1½ cups water
1½ tablespoons soy sauce
1½ tablespoons cornflour

• Caramelize the sugar in a medium stainless steel saucepan. In a small container, mix soy sauce, cornflour and a little of the water until cornflour is dissolved. Add to the rest of the water. When the sugar has caramelized to a slightly dark brown color, add the water mixture; it will bubble. Let it come to a simmer over medium heat, stirring and scraping the hard sugar constantly until the mixture becomes clear. Transfer into a gravy boat or serving container.

Here is the recipe for a healthier and more nutritious vegan version of fresh spring rolls; yes, it's possible. Another tofu favorite is taho; it's sweet, healthy, and delicious. 

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Kulinarya was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.