Lumpiang Togue

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
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Lumpiang Togue, also known as bean sprout spring rolls, is a popular Filipino dish that is often served as a snack or appetizer. The dish is made by wrapping bean sprouts, also known as togue, in a thin crepe-like wrapper made of flour and water. The spring rolls are then deep-fried until they are crispy and golden brown.

The filling of Lumpiang Togue typically consists of bean sprouts, carrots, and onions, but other ingredients such as ground pork, shrimp, or chicken can also be added. The filling is seasoned with salt, pepper, and other seasonings to give it a savory and flavorful taste.

Lumpiang Togue is usually served with a sweet and tangy dipping sauce made from a combination of soy sauce, vinegar, sugar, and garlic. Some variations of the dish also include sliced chili peppers or ground peanuts in the dipping sauce for an added kick of heat and crunch.

The dish can be enjoyed as a snack or appetizer, but it can also be served as a main dish when paired with steamed rice. It is also a popular dish for merienda (Filipino snack time) or for parties and gatherings.

Lumpiang Togue is a versatile dish that can be enjoyed by people of all ages and is relatively easy to make. It is a great way to use up leftover bean sprouts and vegetables, and can also be made in advance and frozen for future use.

Overall, Lumpiang Togue is a delicious and satisfying dish that is popular in the Philippines and around the world. It is perfect for those who love savory and crispy snacks, and is a great way to use up leftover vegetables. Give it a try and discover why it’s a beloved Filipino dish.

Ingredients

0/15 Ingredients
Adjust Servings
    • Dipping sauce

Instructions

0/16 Instructions
    Dipping sauce
  • Combine vinegar, fish sauce, onion, garlic, ground black pepper and coriander in a jar with a lid and shake. Set aside.
    • Filling
  • In a hot pan over medium heat with cooking oil, add onion and sauté until it becomes translucent.
  • Add garlic and sauté until it becomes light golden brown.
  • Add carrot, green beans and bean sprouts and sauté for 2 - 3 minutes.
  • Add fish sauce, salt and pepper to taste and sauté the vegetables for about 2 minutes. Do not overcook the vegetables.
  • Turn off the heat. Strain and drain off liquid from the vegetable mixture. Set aside and let it cool down.
    • Wrapping the Rolls
  • Place a wrapper on a flat surface or a plate with one corner facing you.
  • Put 1 heaping tablespoon of the vegetable mixture along the corner closest to you.
  • Bring the left and right corners towards the middle and roll the wrapper.
  • Moisten the top corner with egg wash or water to seal the roll.
  • Repeat this process for the remaining mixture.
    • Frying the Rolls
  • In a hot frying pan over medium heat, add a generous amount of cooking oil.
  • Put the lumpia rolls carefully into the frying pan leaving enough space in between.
  • Cook each side for 2 - 3 minutes or until it turns golden brown.
  • Remove the cooked lumpia rolls from the pan and set on a plate lined with paper towel to drain off excess oil.
  • Repeat this process for the remaining rolls. Serve while it’s hot with the vinegar dipping sauce. Enjoy!

Tags

#lumpia  #lumpiang togue  #spring rolls  #togue  

81 Comments

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