Lumpiang Togue Recipe is the most affordable version of lumpia since it only use mung bean sprouts for fillings.
The sprouts may be sold very cheaply, but it doesn’t mean that its taste could not compete among other types of this Filipino appetizer.
In fact, Lumpiang Togue taste equally delicious as the other lumpias versions.
Selling street food in the Philippines is a very profitable business since it doesn’t need a lot of capital and it’s very mobile. One of the best-selling snacks found in almost every corner is the lumpia.
A piece of this delicious snack only costs about 5 to 10 pesos, so anyone can afford it. It’s meaty and nutritious, which is why it is considered a go-to finger food in the country.
This type of Lumpia is deep-fried and filled with mung bean sprouts, which is commonly used for stir-fry dishes in other countries. The sautéed sprouts are put inside a lumpia wrapper and rolled into delicious Mung Bean Spring rolls.
There are some who prefer adding shredded cabbage and sliced carrots into the filling mixture, while there are others who add a small portion of meat for more flavor and texture.
However, tofu and mushrooms are used by some cooks as alternatives of meat in an all vegetarian Lumpiang Togue recipe.
Vinegar with peppercorn is the preferred dip when eating Lumpiang Togue, but there are also some who serve sweet and chili sauce together with this appetizer.
Lumpiang Togue (Spring Roll) Recipe
- 1 medium onion
- 2 cloves garlic
- 1 tsp salt
- 1 cup tofu
- 40 g shrimp no shell
- 1 medium carrots
- 1 small cabbage
- 80 g pork
- 300 g togue or bean sprout
- spring roll wrapper
- Sauté the garlic, onion and pork.
- Add the tofu, carrots and cabbage.
- Now the bean spout, set aside to cool.
- Wrap it and fry in a pan.
- Serve with vinegar and say sauce.