13 November 2025
Crispy Tofu Mushroom Lumpia Bites
Chef RV Manabat (adapted by JojoM)
Golden fried lumpiang prito stuffed with tofu, mushrooms, cheese and veggies—budget-friendly, freezer-friendly and perfect with spiced cane vinegar.
Crispy Tofu Mushroom Lumpia Bites
These golden fried lumpia are stuffed with a delicious mixture of crumbled tofu, mushrooms, cheese, and vegetables. They're affordable, freezer-friendly, and perfect for serving with spiced cane vinegar. Whether for family meals, party platters, or quick baon ideas—this meatless version hits the spot every time.
🧀 Tofu & Mushroom Filling
This filling is hearty, savory, and satisfying—even without meat. The grated cheese helps bind everything together while adding extra flavor.
- In a large bowl, crumble the pressed tofu by hand until it looks like minced meat.
- Add finely chopped mushrooms, red onions, and spring onions. Mix until well combined.
- Stir in grated cheese, then crack in the eggs and mix again.
- Season with salt and black pepper to taste. The mixture should hold together slightly.
🥟 Wrapping the Lumpia
Lumpia wrappers dry out quickly, so be sure to keep them covered as you work.
- Separate the wrappers and keep them under a damp towel.
- Place one wrapper in front of you in a diamond shape.
- Spoon about 2 tablespoons of filling onto the lower third.
- Fold the bottom corner over the filling, fold in the sides, and roll up tightly.
- Seal the tip with water. Repeat with remaining wrappers.
🧊 Make-ahead tip: You can freeze the wrapped, uncooked lumpia in a single layer on a tray. Once firm, transfer them to resealable bags. No need to thaw before frying!
🔥 Fry Until Crispy
- Heat neutral oil in a pan over medium heat.
- Add lumpia seam-side down without overcrowding.
- Fry for 4–5 minutes, turning to brown all sides.
- Drain on paper towels.
You’ll know they’re ready when the wrappers are golden and crisp.
🧂 Cane Vinegar Dipping Sauce
Mix together:
- Cane vinegar
- Chopped red onion
- Minced garlic
- Spring onions
- Black pepper, salt, and optional sugar
This chunky, spicy-sour dip cuts through the richness of the lumpia and adds a zingy punch.
🥢 Serving Suggestions
Serve hot and crispy with the cane vinegar sauce on the side. They’re best fresh but still delicious even after cooling—perfect for lunchboxes and parties.
💡 FAQs
Can I bake or air-fry instead of deep-frying?
Yes! Brush the lumpia with oil and bake or air-fry at 190°C/375°F until golden, turning once.
Can I freeze them before frying?
Absolutely. Freeze uncooked rolls on a tray, transfer to bags, and fry straight from frozen.
What veggies can I add?
Try shredded carrots, cabbage, or chopped water chestnuts—just keep the ratios so the mix still holds together.
🧾 Nutrition (Per Serving – Approx. 3 pcs)
- Calories: 260
- Protein: 12g
- Fat: 16g (5g saturated)
- Carbs: 18g
- Fiber: 2g
- Sugar: 3g
- Sodium: 420mg
- Cholesterol: 55mg
💬 Comments
“Nagulat ako na tofu lang pero super satisfying! Crispy sa labas, lasang may karne sa loob.”
— Marites A.
“Ginawa ko kagabi at nilagay ko sa freezer. Prito na lang pag may bisita!”
— Louise G.
“Pinalitan ko ng shiitake and added konting chilli flakes. Ang sarap with the chunky suka dip!”
— Iris B.
“Next time I’ll roll them a bit tighter pero flavour-wise, panalo.”
— James P.
Crispy Tofu Mushroom Lumpia Bites
Chef RV Manabat (adapted by JojoM)Golden fried lumpiang prito stuffed with tofu, mushrooms, cheese and veggies—budget-friendly, freezer-friendly and perfect with spiced cane vinegar.
Chef's Tips
Keep the lumpia wrappers covered with a damp towel so they don’t dry out and crack while you roll.
Don’t overfill each wrapper so the lumpia seal properly and don’t burst in the oil.
Fry over medium heat so the wrappers turn golden and crisp without burning before the filling heats through.
Arrange rolled, uncooked lumpia on a tray and freeze; once firm, transfer to bags so you can fry straight from frozen.
Tools Used
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Ingredients
USMetric
Tofu and mushroom lumpia filling
For wrapping and frying
Cane vinegar dipping sauce
Instructions
Make the tofu and mushroom filling
- 1
In a large bowl, crumble the pressed tofu with clean hands until it resembles minced meat.
- 2
Stir in the finely chopped mushrooms, red onions and spring onions until evenly distributed.
- 3
Add the grated cheese and mix again so it’s well spread through the tofu mixture.
- 4
Crack in the eggs and mix until the filling starts to hold together.
- 5
Season generously with salt and plenty of black pepper, then taste and adjust as needed.
Prepare the wrappers
- 1
Separate the lumpia wrappers carefully and stack them on a plate.
- 2
Cover the stack with a clean, damp kitchen towel so the wrappers stay soft and don’t dry out.
Wrap the lumpia
- 1
Place one wrapper on a clean work surface with a corner pointing towards you (diamond shape).
- 2
Scoop about 2 tablespoons of filling onto the lower third of the wrapper and shape into a log.
- 3
Fold the bottom corner over the filling, then fold in both sides to enclose it.
- 4
Roll up tightly towards the top corner, brushing the tip with a little water to seal.
- 5
Repeat with the remaining wrappers and filling, lining the rolled lumpia on a tray.
Fry the lumpia
- 1
Heat enough oil in a frying pan or wok over medium heat for shallow frying.
- 2
When the oil is hot, add a few lumpia at a time, seam-side down, without overcrowding the pan.
- 3
Fry, turning occasionally, for 4–5 minutes or until the wrappers are evenly golden and crisp.
- 4
Transfer to a plate lined with paper towels to drain excess oil and continue frying the rest.
Make the cane vinegar dipping sauce
- 1
In a small bowl, combine cane vinegar, chopped red onion, minced garlic and sliced spring onions.
- 2
Season with black pepper and a pinch of salt, then stir in a little sugar if you like it slightly sweet.
- 3
Taste and adjust seasoning, adding more pepper, salt or sugar as you prefer.
Serve
- 1
Serve the hot, crispy tofu and mushroom lumpia with the chunky cane vinegar dipping sauce on the side.
- 2
Enjoy immediately for maximum crunch, or cool completely before packing for baon or parties.
Comments & Reviews
James P.
11/13/2025
Great meatless option. Next time I’ll roll them a bit tighter para mas pantay pagkakaprito, pero flavour-wise, panalo.
Iris B.
11/13/2025
Perfect base recipe—pinalitan ko ng shiitake and added konting chilli flakes. Ang sarap with the chunky suka dip!
Louise G.
11/13/2025
Ginawa ko kagabi at nilagay ko sa freezer. Ang saya, prito na lang pag may bisita. Even the kids didn’t miss the meat.
Marites A.
11/13/2025
Nagulat ako na tofu lang pero super satisfying! Crispy sa labas, lasang may karne sa loob. New favorite pang-handaan.
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Nutrition Facts
Serving Size: about 3 pieces (1/6 of recipe)
Calories 260
% Daily Value*
Total Fat 16g21%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 420mg18%
Total Carbohydrates 18g7%
Dietary Fiber 2g7%
Sugars 3g
Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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