Lumpiang Togue
Crispy, golden, and packed with fresh vegetables, this authentic Lumpiang Togue recipe is the ultimate Filipino spring roll. It’s budget-friendly and delicious, whether as an appetizer or a snack. Pair it with a spicy vinegar dipping sauce for the perfect bite.
Servings: 12 Servings
Calories: 201kcal
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
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