Lumpiang togue is a Filipino version of a spring roll where the filling is made up of stir-fried pork, shrimp (optional but can make it tastier) and vegetables. It is cooked halfway then cooled and wrapped in the spring roll wrappers and deep-fried. The vegetables used are usually, green beans and carrots but in this recipe, I included sweet potato strips as well. I once tasted lumpia with the potato strips and I loved the taste. So, you can try it too and can leave a comment on how you feel about having it in your lumpia. You can always change your filling according to your preference.
It usually serves as a perfect appetizer or a snack dip with a vinegar mixture.
Lumpia originated from China, and other countries have different versions as well. The other versions have different names, fillings and dips. The taste and look will vary but they are all just variations of spring rolls.
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HOW TO MAKE LUMPIANG TOGUE PERFECT?
- Make sure to just half-cook the filling because it will cook more when you fry it with the wrapper.
- Drain the water from the stir-fried mixture and keep the mixture in the fridge for a few minutes so as not to ruin the wrapper.
- Do not overfill the wrapper for easy sealing and so that it will not open during frying.
- Put enough oil for frying so that it cooks evenly and is crispier. Just put it on medium heat and do not overcrowd the pot.
- Cooking oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 lb. pork, ground (can use belly, diced)
- 1 medium carrot, julienned
- 1 tbsp. fish sauce (optional), can use salt instead
- 1 pc. sweet potato, peeled and julienned (optional)
- 1 cup green beans, stemmed and sliced thinly
- 1 pack bean sprouts (4 cups)
- Salt and pepper, to taste
- Spring roll wrappers
- Heat a pan and add 1tbsp. of oil. Add garlic and onions and saute until they are soft.
- Add ground pork and cook until browned and its own oil comes out.
- Add sweet potato strips and carrots. Cook for about 2 minutes.
- Add the Sliced green beans and cook for another minute or two.
- Add the bean sprouts. Stir gently to combine and cook it about less than a minute or until just heated.
- Add salt and pepper to the mixture to taste. Adjust the taste according to your preference.
- Remove the cooked vegetable mixture from the pan. Drain it with a strainer or colander and put it in the fridge to let it cool before wrapping it.
- Take out the lumpia wrappers from the freezer if it is frozen and start to separate it individually.
- Put it on a flat surface and spoon a mixture in the middle of the wrapper and wrap it like an envelope. Wet the end of the wrapper with the whisked egg or water to make a complete seal.
- Do the same procedure to the remaining mixture.
- In another pot, heat oil which is enough to cover the lumpia in a medium heat turning all sides until the lumpia is golden brown and crispy.
- Remove from pan to a strainer or wire rack.
- Serve it with your favourite spiced vinegar immediately while it is crunchy and crispy.