Lumpiang Togue

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.

Lumpiang Togue

When I think of Lumpiang Togue, I remember the “Jollijeeps” 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.

Recipe: Lumpiang Togue

Ingredients

  • 1 lb togue (mung bean sprouts)
  • 1 medium-sized carrot, julienned
  • 1 teaspoon garlic, minced
  • 1 tablespoon onion, minced
  • 2 tablespoons fish sauce
  • 3/4 cup dried shrimps
  • 1 cup fried tofu, chopped
  • 1/8 teaspoon ground black pepper
  • Spring roll wrapper
  • 3 to 4 cups cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
  2. When the oil is hot enough, Sauté the garlic and onions.
  3. Add the dried shrimps and cook for 1 minute.
  4. Put-in the fried tofu then stir.
  5. Add the fish sauce and ground black pepper.
  6. Put-in the mung bean sprouts and cook for 2 minutes.
  7. Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
  8. Wrap the cooked vegetable in spring roll (lumpia) wrapper.
  9. Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
  10. Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
  11. Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
  12. Transfer to a serving plate
  13. Serve with vinegar and onion dip.
  14. Share and enjoy!

Number of servings (yield): 6

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Comments

  1. I was wondering if you could suggest a substitute for the shrimp. My husband loves lumping togue but his doctor recently advised him to stop eating shrimp. Also, thank you for sharing your yummy recipes. I get a lot of praises whenever I cook something from your online recipes. Your embutido is a family favorite. :)

    • Hi Dana, thank you for being a regular to this blog. I am just here to guide you — and it is really you who executed those dishes…and you did it well. Great job!

      Why not omit the shrimp? Is he allergic to patis too? if not, then all you have to do is remove the shrimp (and probably add more tofu) in the recipe and you are good to go.

  2. I love your website! A daily companion for me. Makes me feel like a good cook after trying – to think that I am a first time cook.

  3. China_Blue says:

    This delicious Rolls would certainly be a big hit at our house! thanks for the recipe…

  4. i use to cook this for rice and sometimes at work for snacks with vinegar for my dip, yum yum, great shots btw

  5. rey0257 says:

    lumpiang togue my favorite ssaaarrrrraaaappppp

  6. hi kuya,

    its been a week since i discovered your site,its a big help for me, to have the exact measurement for all the filipino recipes,cooking is my passion but i never measure the ingredient, and i always make it different,and since i came here in amsterdam i had a hard time to have the other filipino recipe,because i couldnt find a cook book here,so what i do is copy paste and make my own recipe book from your site so its easy for me to look for the ingredients in the shop.i really like your site … so greatful knowing it!!!

    And could i make one request maybe u could help me to know how to make a lumpia nasi,or lumpia made from rice because my hubby always buy it in chinese store and he wanted to do it on our own way… looking forward for it.
    Thank you very much and god bless you always…

    greetings,
    dyna

  7. honey g says:

    i love eating lugaw with this on the side.