Lumpiang Togue is filled with bean sprouts, carrots, green beans, pork, and shrimp for a hearty and filling treat. Golden, crunchy and delicious, these Filipino-style vegetable spring rolls are the perfect snack or appetizer!
If I have to choose my all-time favorite snack treat, I have to say it’s a toss-up between ukoy and lumpiang prito. I just love the mouthwatering combo of crisp and savory vegetable pieces bathed in tangy spiced vinegar!
I also like that I can indulge without guilt and convince myself I am eating healthy because, you know, VEGETABLES. Never mind that they’re deep-fried in a vat of hot oil and probably have as many calories as a bucket of fries.
I make fried lumpia often at home, and I’ve come up with so many delicious ways to enjoy them. I like to switch things up with various fillings, from a vegetarian version with tofu, flaked fish and shitake mushrooms, shredded banana heart to a colorful medley of sweet potatoes, bean sprouts, green beans, and ground pork.
And the best on the list? This lumpiang togue! Not only is it a tasty plethora of bean sprouts, green beans, and julienned carrots, I added diced pork and minced shrimps for extra yum!
Golden, crunchy and delicious, these vegetable spring rolls are the perfect snack or appetizer!
How to roll lumpia
- Carefully peel the wrappers to separate into individual sheets. Cover with a damp paper towel or kitchen towel while assembling to keep them from drying out.
- On a flat working surface, lay a wrapper like a diamond.
- Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper.
- Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward.
- Roll into a tight log and lightly moisten the pointed edge of the wrapper with a dab of water to completely seal.
Cooking tips
- Nothing ruins a good lumpia than soggy vegetables. As you can see from the photo above, I like to keep mine nice and crisp. In fact, the bean sprouts are basically raw. The filling will continue to cook when the lumpia are fried, so stir-fry the green beans and julienned carrots just until they’re halfway done and quickly toss in the beans sprouts just until they’re heated through.
- As you can also see, the mixture is VERY dry. Do not add water or liquid when stir-frying the vegetables, as bean sprouts have a very high water content and will expel moisture.
- Drain the vegetable filling well and allow it to cool completely before wrapping, as the excess moisture or steam will tear the spring roll wrapper. You can place the drained mixture in the refrigerator for a few minutes to quickly chill and keep the vegetables from cooking in the residual heat.
- Do not overfill to prevent it from bursting during frying.
- Roll the spring rolls tightly and snugly to prevent oil from seeping in and making them overly greasy.
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable with rolling (they tend to break more) and harder to seal.
- Cover the wrappers with a damp cloth while assembling to prevent them from drying out.
- Use enough frying oil to cover the spring rolls fully. Keep the oil at the optimal temperature range of 350 F to 375 F. Do not overcrowd the pan to maintain proper temperature, fry in batches as needed.
- Drain on a colander or wire rack to rid of excess oil.
How to serve
Lumpiang togue are delicious as an appetizer or midday snack. Serve with a side of spicy vinegar for dipping.
How to store
- As with most fried foods, they’re best enjoyed freshly cooked as they tend to lose their crispiness over time.
- To make ahead, cook the filling and assemble the spring rolls. Arrange in a flat container, cover tightly with film, and refrigerate. Fry when ready to serve.
More Spring Roll Recipes to Try
Ingredients
- canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 pound pork belly or butt, diced
- 1 tablespoon fish sauce
- 1/2 cup water
- 1/2 pound shrimps, peeled, deveined, and chopped
- 1 large carrot, peeled and julienned
- 1 cup green beans, stemmed and cut thinly on a bias
- 4 cups bean sprouts
- salt and pepper to taste
- 12 pieces spring roll wrappers
Instructions
- In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add diced pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add water and bring to boil. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender and liquid is absorbed.
- Add shrimps and cook, stirring occasionally, just until color changes to pink.
- Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
- Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds or just until heated through. Season with salt and pepper to taste.
- Immediately remove the vegetable mixture from heat and drain in a colander. Cover with film and refrigerate for a few minutes to completely cool.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Spoon about 2 tablespoons of the vegetable mixture on the middle of the wrapper.
- Fold the bottom pointed end of the wrapper over the filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a skillet over medium heat, heat about 2 inches deep of oil to 350 F. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and crispy.
- Remove from pan and drain on a wire rack. Serve immediately with spiced vinegar dip.
Notes
- Do not add water or liquid when stir-frying the vegetables, as bean sprouts have a very high water content and will expel moisture.
- Drain the vegetable filling well and allow it to cool completely before wrapping, as the excess moisture or steam will tear the spring roll wrapper.
- Do not overfill to prevent it from bursting during frying.
- Roll the spring rolls tightly and snugly to prevent oil from seeping in and making them overly greasy.
- Cover the wrappers with a damp cloth while assembling to prevent them from drying out.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nancy says
Hi,
I can tell from the ingredients that this is a great recipe. I’m gonna try this tonight. Thanks for sharing the recipe. I’ll give my review tomorrow
Melby says
Can I freeze these ?
love your recipes btw
How do you keep the lumpia crispy ? I want to give it to a friend but it would take 3-4 hours before they eat it. How do I give it to them without it being saggy? says
Looks good I have to try this
Lalaine says
Hello!
Unfortunately, lumpia is one of those things that have to be eaten immediately for best texture. If you want to keep them crispy as long as possible, I suggest bringing them to the party in pan uncovered (or loosely cover the pan with aluminum foil). You can also use paper bag but try to keep the bag open as the escaping heat/steam will make the wrappers soggy.
After you fry them, drain on a wire rack set over a baking sheet (to catch oil drips) and not on paper towels.
I hope these tips help. Enjoy!
Phebe says
I so loved your tips. Thanks.
Lalaine says
Thank you so much for the feedback. I am glad you find the tips useful 🙂
Queen says
Hi Lalaine.. i sooo love your page.. i will definitely keep coming back for more recipes you have. Question, can i make a batch of this one and keep them in the fridge for few days and just get some once i wanted to fry some? Thanks for sharing your knowledge.. highly appreciated 😘
Lalaine says
Awww, thank you so much, Queen! I am glad you’re enjoying the recipes.
Yes, you can make a batch of these to keep in the fridge. Just make sure to wrap them tightly with film so the wrapper doesn’t dry out. Also make sure the filling is well-drained so it doesn’t make the wrapper soggy.
Leo Aganio says
Yummy! Girlfriend asked me to do this last night. Gonna buy ingredients today. Replacing shrimp with fish tofu and pork with chicken
Lalaine says
I hope she liked it!
Fish tofu sounds interesting, need to find it in the store and try it. Sounds delicious 🙂
chinablue says
This is one of my favorite snack..thanks for sharing..
Lalaine says
You’re welcome. 🙂
kaytee roman says
recipe for vinegar dip?
Lalaine says
Hello Kaytee,
Just combine vinegar, minced chili peppers, minced garlic, finely chopped onions, and salt and pepper to taste. 🙂
Suzanne says
Tried this today and taste is superb! I omitted ground pork because I don’t have any but shrimps made it very flavorful. Thanks for sharing, Lalaine!
Lalaine says
Thank you, Suzanne, for the feedback. I am glad you enjoyed the lumpia. Shrimps are definitely enough to add flavor, I just have a tendency to go overboard sometimes 🙂
Suzanne says
Seeing this in mu inbox made me crave for lumpiang togue. Thus, I will be cooking some for my family tomorrow. My kids love lumpia and we usually buy them but nothing beats homecooked foods!
Thanks for the recipe and the tips as well, Lalaine! I agree, soggy lumpia isn’t that appealing.
Lalaine says
Enjoy 🙂