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Lumpiang Togue Recipe

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6
Author: Vanjo Merano


  • 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


  • 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!


Serving: 6g