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 often make fried lumpia at home, and I've come up with 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 shrimp for extra yum!
Golden, crunchy, and delicious, these vegetable spring rolls are the perfect snack or appetizer!
- 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.
How to roll lumpia
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable they are to roll (they tend to break more) and harder to seal.
- Carefully peel the wrappers to separate them into individual sheets. Cover with a damp 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 the vegetable mixture on the middle of the wrapper. Do not overfill to prevent it from bursting during frying.
- Fold the bottom pointed end of the wrapper over the filling. Fold the 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. Make the spring roll is tight and snug to prevent oil from seeping in and making it overly greasy.
How to fry
- Choose oil with a neutral taste and high smoke points, like canola, avocado, grapeseed, peanut, or vegetable oil.
- 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
- canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound pork belly or butt, diced
- 1 tablespoon fish sauce
- ½ cup water
- ½ 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
- 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.
- Do not add water or liquid when stir-frying the vegetables, as bean sprouts have a very high water content and will expel moisture.
- Do not overcook the vegetables. Take them off when almost done as they will finish cooking in the residual heat and when frying.
- 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.
“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.”