These crisp lumpia with cheese and cauliflower are vegetarian. It's my favorite vegetarian spring roll because I just love it when the cheese melts over the cauliflower and combine everything with spices. The crispy grilled Lumpia's made a delicious snack or appetizer.
A vegetarian lumpia? Most of the times there isn't much cheering at first sight. But after the first bite most are convinced: these crisp rolls with cheese, cauliflower and herbs are really delicious. And because they're grilled instead of deep fried they are more skinny. A great snack!
- Folding Lumpia's is often seen as a challenge. I've made a video in which the method is explained step by step (you can find the video at the bottom of this post).
- You cook the cauliflower until it still got a bite, so you won't overcook it because the cauliflower cooks a little bit further when grilling.
- You use a grill pan instead of a deep fryer. Therefore you do not need oil, and you still get a crispy outside
- These Lumpia's are delicious with a honey-mustard-dill sauce (mix honey-mustard and dill in a ratio of 1: 1: 1)
- Cook the cauliflower in the morning, let it cool down to room temperature, and store it, covered with a plastic foil, in the refrigerator until use.
- If you don't eat all the Lumpia, then wrap it in plastic and warm it the next day in the grill pan. Don't freeze them because the cauliflower doesn't do well in the fridge.
- You can store the lumpia for up to two days in the refrigerator.
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📖 Recipe
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Lumpia cheese and cauliflower
Ingredients
Cauliflower cheese lumpia's
- ½ cauliflower
- 100 grams cheese like Gouda or cheese with cumin
½ teaspoon ground cumin ground
2 tablespoons yogurt- 20 Lumpia wrappers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Serve with
- 100 grams Mustard dill sauce for instructions see tips
Ingredients you need per step are listed below the step in Italic
Instructions
Lumpia with cheese and cauliflower
- Wash the cauliflower and cut into small florets.
- Cook the cauliflower florets until al dente.
- Grate the cheese.
- Mix the grated cheese, cauliflower, yogurt, and cumin powder in a bowl.
- Season with salt and pepper.
Roll the lumpia's
- Make sure that the Lumpia wrappers are lying under a damp cloth, so the sheets won't dry out.
- Use a brush to lubricate the sides of a sheet with water (see the video for clarification).
- Spread about 2 tablespoons cauliflower cheese mixture over the spring roll.
- Put the cauliflower on the low side of the sheet and let the borders on both sides 2 cm free from cauliflower.
- Fold the sides inwards (about 2 cm), and roll the spring rolls.
- Before the final rotation is made, you moisten the spring roll on the inside with a little extra water so it sticks well.
- Role the roll further all.
- Repeat for all the sheets, or until all your filling is done.
- Ensure that the grill pan is hot and fry the spring rolls on both sides until a nice grill pattern is seen.
Serving
- Serve with mustard dill sauce.
Notes
- Folding Lumpia's is often seen as a challenge. I've made a video in which the method is explained step by step (you can find the video at the bottom of this post).
- You cook the cauliflower until it still got a bite, so you won't overcook it because the cauliflower cooks a little bit further when grilling.
- You use a grill pan instead of a deep fryer. Therefore you do not need oil, and you still get a crispy outside
- These Lumpia's are delicious with a honey-mustard-dill sauce (mix honey-mustard and dill in a ratio of 1: 1: 1)
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