Lumpiang Togue

Lumpiang Togue filled with bean sprouts, carrots, green beans, pork, and shrimp. Golden, crunchy and delicious, these vegetable spring rolls are the perfect snack or appetizer!

If I was made 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. Nevermind 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 so often at home, 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 a colorful medley of sweet potatoes, bean sprouts, green beans, and ground pork.

And the best on the list? Lumpiang Togue! Not only do we a have here a tasty plethora of bean sprouts, green beans, and julienned carrots, I kicked things up a notch with diced pork and minced shrimps! Golden, crunchy and delicious, these vegetable spring rolls are the perfect snack or appetizer!

Tips on How to Make Lumpiang Togue

• 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 very high water content and will expel moisture.
• Drain the vegetable filling well and allow to cool completely before wrapping as the excess moisture or steam will tear the spring roll wrapper. Place the drained mixture in the refrigerator for a few minutes to chill and to keep the vegetables from continuing to cook in the residual heat.
• Roll the spring rolls tightly and snugly to prevent oil from seeping in and making them overly greasy. Do not overfill to prevent from bursting during frying.
• 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 to prevent 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.

Give this lumpiang togue a try and don’t forget to leave a feedback and rate the recipe in the comment form below. Enjoy!

More Spring Roll Recipes to Try

• Lumpiang Prito with Pork
• Dynamite Lumpia
• Fish Spring rolls

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4.08 from 38 votes

Lumpiang Togue

Lumpiang Togue filled with bean sprouts, carrots, green beans, pork, and shrimp. Golden, crunchy and delicious, these vegetable spring rolls are the perfect snack or appetizer!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer

Cuisine: Filipino

Keyword: lumpiang togue

Servings: 12 Servings

Calories: 201kcal

Author: Lalaine Manalo

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

US Customary - Metric

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 vegetable mixture from heat and drain in a colander. 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 vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over 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. 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.

Nutrition

Calories: 201kcal | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 283mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 7.6mg | Calcium: 41mg | Iron: 1mg

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