Lumpiang Togue

Spring Roll or Lumpia is one of the Chinese influences that the Filipinos adapted in their cuisine. As simple as it looks, this dish is easy to make and there’s a wide variety of making it. One of the most common you can see in the carinderias in Manila is Lumpiang Togue.

Lumpiang Togue is a vegetarian take on lumpia that uses mung bean sprouts or togue as the star ingredient. It’s a favorite ulam paired with rice or it can be enjoyed on its own. It’s more delightful to dip it in vinegar before eating it.  In this recipe, Chris Urbano used Indonesian tempeh, a soy product which is similar to tofu. A little bit of Indonesian twist in a Pinoy-Chinese dish.

Try making it at home

Vegetarian Lumpia | Lumpiang Togue

 

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Serves: 6-8 people

Ingredients

• 2 tbsp Cooking Oil
• 3 cloves Garlic, minced
• 1 medium Red Onion, chopped
• ½ kilo Togue (Bean Sprouts)
• 1 piece Carrots, slice into julienne
• ½ cup Baguio Beans, sliced thinly
• 3 pieces Firm Tofu, cut into strips and fried
• 2 tbsp Soy Sauce
• To Taste Salt and pepper
• 10-20 pieces Large Lumpia Wrapper/Rice Paper
• As needed Cooking Oil for Frying

Procedure

1. Heat oil and sauté garlic and onion. Add in the carrots and baguio beans. Follow the bean
2. sprouts and fried tofu. Season with soy sauce, salt and pepper.
3. Strain the mixture and let it cool. Set aside.
4. Gather the lumpia wrapper and add 2-4 tablespoon of mixture. Roll and tuck the sides. Seal the
5. ends with a dab of water.
6. Fry in batches until golden brown. Serve with spiced native vinegar.

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