Craving authentic Filipino flavors? Try Lumpiang Togue! These crispy, golden Filipino vegetable spring rolls are packed with fresh bean sprouts, carrots, green beans, savory pork, and shrimp. Perfectly crunchy and incredibly filling, they’re the ultimate crowd-pleasing snack or appetizer!
If I have to choose my all-time favorite snack, 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, including a vegetarian lumpiang prito with tofu, lumpiang galunggong with shiitake mushrooms, lumpiang puso ng saging, and lumpiang gulay with ground pork.
And the best on the list? This lumpiang togue! Golden, crunchy, and delicious, these vegetable spring rolls are the perfect snack or appetizer.
Ingredient notes
- The filling is a colorful mix of bean sprouts, green beans, and julienned carrots, plus savory diced pork and minced shrimp, seasoned with aromatics and fish sauce for extra yum.
- For shatteringly crisp shells, use thin wheat flour spring roll wrappers instead of egg roll wrappers. My favorite brands to use are Spring Home TJY spring roll pastry, which are widely available at most Asian supermarkets, or Pamana, an exclusive from Seafood City supermarket. You can also use lumpia wrappers, which come in round or square shapes.
- Choose an oil with a neutral taste and a high smoke point, such as canola, avocado, grapeseed, peanut, or vegetable oil.
How to make lumpiang togue
- Nothing ruins a good lumpia more 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 while the lumpia are frying, so stir-fry the green beans and julienned carrots just until they're halfway cooked, then quickly toss in the bean sprouts just until they're heated through.
- Do not add too much liquid. Bean sprouts have a very high water content and will expel moisture. The vegetable mixture is very dry.
- 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
- 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 diamond-shaped wrapper. Spoon about 2 tablespoons of the vegetable mixture in 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 end of the wrapper with a dab of water to seal completely. Make the spring roll tight and snug to prevent oil from seeping in and making it overly greasy.
How to fry
- Keep the oil at the optimal temperature range of 350°F to 375°F. Too high, and the wrapper will burn; too low, and the fried food will absorb more grease. Do not overcrowd the pan to maintain proper temperature; fry in batches as needed.
- Drain on a colander or wire rack to remove excess oil. Do not use paper towels, as the escaping steam can make the lumpia soggy.
Cook's tip
Use fresh spring roll wrappers. Check manufacturing dates on packages, as the older the wrappers get, the less pliable they are for rolling (they tend to break more) and the harder they are to seal.
How to serve and store
- Lumpiang togue are delicious as an appetizer or midday snack. Serve with a side of spicy vinegar for dipping.
- 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 snack recipes
Ingredients
- oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- ½ pound pork belly or shoulder diced
- 1 tablespoon fish sauce
- ½ cup water
- ½ pound shrimp 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 shrimp 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 bean 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 the wrapper in a diamond shape. Spoon about 2 tablespoons of the vegetable mixture in 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 of oil to 350°F. Add the 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 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.
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.”
Ana says
It’s the best! I just add a little oyster sauce and it’s really good! Thanks
FRED GUTIERREZ says
Ano ba ang size na ginamit nyong wrapper?
Christine says
Hello, can you tell me the brand of spring roll wrapper that you used. Thanks.