Lumpiang Togue Recipe

Filipino vegetable lumpia

Prep Time10

Cook Time12

Total Time22

Course: Appetizer

Cuisine: Filipino

Keyword: banana lumpia, chicken spring roll, vegetable lumpia

Servings:

Calories: 866kcal

Author: Vanjo Merano

Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
2 cups cooking oil
When the oil is hot enough, Sauté the garlic and onions.
4 cloves garlic, 1 onion
Add the dried shrimp. Cook for 1 minute.
1/4 cup dried shrimp
Put-in the fried tofu then stir.
8 ounces fried tofu
Add the fish sauce and ground black pepper.
2 tablespoons fish sauce, 1/8 teaspoon ground black pepper
Put-in the mung bean sprouts and cook for 2 minutes.
1 lb mung bean sprouts
Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
1 carrot
Wrap the cooked vegetable in spring roll (lumpia) wrapper.
15 pieces lumpia wrapper
Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
2 cups cooking oil
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!