Lumpiang togue is similar to the spring roll. We use bean sprouts (locally known as togue) as our main ingredient instead of meat. This is a great appetizer in the Philippines, and also one of my favourite snack. I love the mouthwatering combo of crisp and savoury vegetable pieces dip in spiced vinegar.
If you haven’t tried this before, it’s filled with bean sprouts, carrots, green beans and shrimp, sometimes with meat, wrapped in lumpia wrapper. It’s then deep-fried and usually dips in vinegar when you eat them.
To make sure you’d always have the best stuffed Lumpiang Togue, try making them at home with this recipe.
- Spring roll wrapper (lumpia wrapper)
- 1/2 kg Mung bean sprouts (togue)
- 1/2 pound pork belly or butt, diced
- 1/2 pound shrimps, peeled, deveined, and chopped
- One pc Small-sized onion chopped
- Three cloves Garlic minced
- One cup green beans stemmed and cut thinly on a bias
- One pc Medium-sized carrot julienned
- Salt and pepper to taste
- Cooking oil
For the Dipping Sauce:
- One cup Vinegar
- Two tbsp Sugar
- One clove Garlic minced
- One pcs Small-sized onion chopped
- Ground black pepper to taste
- Heat oil in a pan. Sauté onion and garlic until limp or aromatic.
- Add diced pork and cook until lightly browned. Cook until slightly brown. Season with ground black pepper, salt and fish sauce. Cook meat until brown.
- Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
- Add Shrimp. Cook until colour changes to pink.
- Add green beans and carrots gently tossing to combine, for about 30 to 40 seconds.
- Drain excess oil and water from the mixture in a colander. Set aside and let it cool.
- Spoon one tablespoon of the mixture on the lumpia wrapper and roll half-way. Fold both sides and roll leaving 1 inch of the lumpia wrapper.
- Dab remaining 1 inch of the lumpia wrapper with water and roll again to seal.
- Repeat the process until you finish all the mixture.
- Heat oil in a pan and deep fry lumpia in batches until golden brown.
- Drain in a paper towel or on a wire rack. Serve hot with dipping sauce.
For the Dipping Sauce:
In a bowl mix together onion, garlic, sugar, vinegar and ground black pepper. Mix well.
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