Lumpiang Togue is a variation of the spring roll. Instead of meat, Mung bean sprouts (locally known as togue) are used as the major ingredient. This dish is a popular appetizer and snack in the Philippines and it is best eaten when dipped in spicy vinegar with onions and whole peppercorn.
When I think of Lumpiang Togue, I remember the “Jolli jeeps” in Makati who sells this for meryenda. I also remember my childhood days; one of our neighbors sells meryenda and lumpiang togue is one of the favorites. Of course, turon, bananacue, and Kamoteque are never left behind.
I like this dish for its simplicity. Good food need not to be expensive and tasty to be enjoyed.
Try this Lumpiang Togue recipe and let me know your thoughts.
- 1 lb togue (mung bean sprouts)
- 1 medium-sized carrot, julienned
- 1 teaspoon garlic, minced
- 1 tablespoon onion, minced
- 2 tablespoons fish sauce
- ¾ cup dried shrimps
- 1 cup fried tofu, chopped
- ⅛ teaspoon ground black pepper
- Spring roll wrapper
- 3 to 4 cups cooking oil
- Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
- When the oil is hot enough, Sauté the garlic and onions.
- Add the dried shrimps and cook for 1 minute.
- Put-in the fried tofu then stir.
- Add the fish sauce and ground black pepper.
- Put-in the mung bean sprouts and cook for 2 minutes.
- Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
- Wrap the cooked vegetable in spring roll (lumpia) wrapper.
- Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
- Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
- Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
- Transfer to a serving plate
- Serve with vinegar and onion dip.
- Share and enjoy!