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:
IN THE PANTRY:
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.
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