Lumpiang Togue is a form of lumpia or spring roll. In English, it is known as lumpiang gulay. The difference between these is the use of mung bean sprouts and other vegetables instead of meat. This is a popular street food in the Philippines and is often combined with suka or vinegar dip. If you are in the country, you will probably see a kid with bilao on their head selling them during merienda (snack) time, usually about 3 (O’clock) in the afternoon. Dried shrimp is often used for this dish, but you can also use fresh shrimp instead. This dish is extremely healthy and addictive. This is especially true when you dip it into spicy vinegar and take the first bite of the roll. I’m sure you will not stop eating until you’ve consumed about 5 rolls! Are you craving for this? Make it today in the comfort of your home.
[btn color=”orange” target=””]Ingredients:[/btn]
- 400 g beans sprouts
- 1 small carrot julienne
- 1 small onion chopped
- 3 cloves garlic minced
- 1 cup dried shrimp
- 250 g tofu fried and cubed
- 1/4 cup soy sauce
- pepper to taste
- spring roll wrappers
- Servings: 5
- Time: 50 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Heat cooking oil in pan. Saute onion and garlic until fragrant.
- Put in carrots, fried tofu, shrimp, stir and fry for few minutes. Put in bean sprouts, season with soy sauce and pepper. Mix well until soft or cooked. Let it cool and set aside.
- In lumpia wrapper, scoop one or two table spoon of mixture and place on the center of the wrapper. Roll and seal all edges with water.
- Heat cooking oil in a frying pan. Fry all lumpia until golden brown. Drain excess oil and serve with vinegar sauce.