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:
INGREDIENTS
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
Return to Filipino Lumpia Recipes page
Return to Home Page
Return to Lumpiang Togue Top page
New! Comments
Have your say about what you just read! Leave me a comment in the box below.