Veggie Spring Roll

CRISPY FRY® Original Breading Mix


  • 1 tsp. (5ml) Cooking oil
  • 1 1/2 cups (125g) Carrot, julienned
  • 1 1/4 cups (125g) Potato, julienned
  • 4 cups (250g) Togue, washed
  • 1/4 tsp. (2.5g) Salt, iodized
  • 16 pcs. (91.2g) Lumpia wrapper, small
  • 1 piece (50g) Egg, beaten
  • 1 pack (62g) CRISPY FRY® Original Breading Mix
  • 2 cups (500ml) Cooking oil


  1. STIR-FRY. In a pan, heat oil. Stir-fry carrot and potato for 2 minutes. Add togue then cook for another 2 minutes. Season with salt then mix well. Set aside to drain and cool.
  2. WRAP. Take 2 Tbsps. of the vegetable mixture then wrap it in lumpia wrapper.
  3. DIP & COAT. Dip spring roll in beaten egg and coat with CRISPY FRY® Original.
  4. DEEP-FRY. In hot oil, fry the spring roll until golden brown. Drain and cool down for a few minutes.
  5. SERVE. Serve and enjoy!

Cooking Tips

Let the vegetables drain and cool before wrapping. This will help prevent a soggy spring roll.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 2 pcs. (90g)

Products Used

CRISPY FRY® Breading Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Toge contains Folate or Vitamin B9 which is critical in the rapid growth and development of babies during pregnancy.


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