Lumpiang togue or beansprout spring rolls are one of my favorite snacks in the afternoon. Many hawkers sell lumpiang togue because it is delicious and great appetizer. The combination of fried togue and spicy vinegar with garlic and peppercorn is amazing. If you are looking for a new snack or main dish for your family, try this dish.
Lumpiang togue are easy to cook and inexpensive as you will need only togue (mung bean sprouts), garlic, onion and shrimp. But if you don’t like shrimp, you can use ground pork or tofu as substitute.
My lumpiang togue are simple and healthy as I didn’t include shrimp or pork meat just tofu. Nevertheless, my lumpiang togue still taste wonderful and mouthwatering, especially when dipped in my favorite vinegar, sukang Ilocano.
Without further ado, let me share my lumpiang togue recipe and if you decided to try my recipe, please let me know your thoughts in the comment section. I would love to hear from you and what you think of my recipe.
- 1 kl togue or mung beansprouts
- 2 cloves garlic, minced
- 1 onion, minced
- 3 pcs small tofu
- 1 tomato
- 10 pcs lumpia wrapper
- 1 teaspoon pepper
- ¼ cup Soy Sauce
- Salt to taste
First, fry the tofu then cut into small pieces. Set aside. Next, wash and clean togue or mung bean sprout, set aside.
In a large skillet or wok, put oil and heat over medium high heat.
Saute onions, garlic and tomato.
Do the same thing with the two sides. Roll until you have formed a log. Repeat the same procedure with the rest of the wrapper. Set aside.
P.s: You can also add cabbage and carrots to your lumpiang togue if you want more vegetables.
I hope you find my lumpiang togue recipe very helpful. This is a great snack and appetizer. So, don’t forget to bookmark this page to save the recipe on your computer. Have a nice day and happy cooking!