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.
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
Instructions
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!