Lumpiang Togue

Fried Egg Roll with Mungbean Sprouts, Carrots, Green Onion

Lumpiang Togue is one of the popular fried vegetable eggroll favorites, with the mungbean sprout filling as the main vegetable ingredient.

They are a common afternoon snack, usually peddled and comes with a side of spicy vinegar dipping sauce.

Carrots, green onion and fried tofu are stir-fried with the mungbean, then cooled and wrapped in spring roll wrappers and deep fried until crispy.

Have you had a vegetable eggroll that you need to spoon the vinegar dip instead of dipping it in because the veggie fillings tend to end up in the dip?

That is why I put a binder in my Lumpia, even though it's not a traditional practice.

After draining all the liquid sauce from the stir-fried veggies, I add one egg and a couple teaspoons flour before I roll them.

This prevents the veggies from scattering all over the place.

YOUR LUMPIANG TOGUE SHOPPING LIST:

• Togue or Mungbean Sprouts
• Shrimps
• Pork
• Firm Tofu or Tokwa(optional)
• Green Onion
• Spring Roll Wrappers

IN THE PANTRY:

• Garlic
• Onion
• Carrots
• Fish Sauce or Patis
• Salt and Pepper
• Cooking Oil
• Egg
• All-purpose Flour

INGREDIENTS

• 6 cups Togue or Mungbean Sprouts
• 1/2 cup Carrots, julienned
• 1/2 pound Shrimp, shelled
• 1/4 pound pork or chicken slices/cubes, pre-boiled
• 1/2 cup shrimp or chicken broth
• 3 pieces Firm Tofu or Tokwa, fried whole and cut in cubes (optional)
• 4 cloves Garlic, minced
• 1 large Onion, chopped
• 2 tablespoons Fish Sauce
• Salt and Pepper to taste
• 3 stalks Green Onion, sliced thinly diagonally


• 1 Egg, beaten(optional)
• 2 tablespoons All-purpose Flour(optional)


• 2 cups Cooking Oil for frying
• Spring Roll Wrappers

1 Saute the garlic and onion, add the pork or chicken, shrimp, tofu and fish sauce and cook for a couple minutes.

2 Add the mungbean, and shrimp broth and cook for 3-5 minutes.

3 Season with salt(as needed) and pepper, and turn off the heat.

4 Stir in the green onion.

5 Strain, then set aside and let it cool down completely.

6 Mix in one beaten egg and 2 tablespoons flour in the cooled veggies.

7 Lay a piece of spring roll, put 2 tablespoons cooked vegetables and roll, tucking both sides in. Finish wrapping all the vegetables and prepare to fry.

8 Heat up the pan with the 2 cups cooking oil, and fry the Lumpia until golden brown.

9 Serve with a spicy vinegar dip on the side.

BENG'S TIPS

• You can skip the egg and flour binder suggestion in this recipe. It doesn't really add to the taste, it's just a neat and convenient way of eating the eggroll.


• I use a paste of 1 tablespoon flour with 2 tablespoons water to seal the lumpiang togue wrapper so they don't unravel during frying.


• To re-heat a fried lumpia, pop it in a pre-heated 450 °F oven (or even a toaster oven) for 10 - 15 minutes or until the wrapper is crispy.

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