How to cook Lumpiang Togue
Cooking a delectable dish doesn’t always have to be difficult, sometimes it only requires a little time to make. Like in this dish that we are going to prepare, it is the Lumpiang Togue Recipe – such an easy dish with just a simple procedure to follow. This is made of mung bean sprouts as the main ingredient which is known here in the Philippines as “Togue”, wrapped in a spring roll along with other veggies such as carrots and cabbage. The combination of vegetables here can be varied as well according to your taste.
Lumpiang Togue is often served as an appetizer or a side dish which is best paired with a dip of spicy vinegar seasoned with onions and whole peppercorn or locally known as “paminta”. In Filipino cuisine, there are other versions in cooking Lumpia recipe, such as Lumpiang Shanghai, Lumpiang Sariwa, Lumpiang Bangus, Chicken Lumpia, Lumpiang Pritong Tokwa, Lumpiang Ubod and the Lumpiang Gulay which is often compared to Lumpiang Togue Recipe since the main ingredient is vegetable, though, in Lumpiang Gulay there are no mung bean sprouts included.
To make Lumpiang Togue fully vegetarian, substitute the meat with mushrooms. You can also replace Togue with shredded cabbage.
Lumpiang Togue Ingredients:
- 1/2 kilo mung bean sprouts or Togue
- 1/4 kilo lean ground pork or beef
- 1 medium carrot, julienne cut
- 3 cloves garlic, cut into smallest cut
- 1 small onion, cut into smallest cut
- 2 tbsps Patis(fish sauce)
- a pinch of grnd black pepper
- 1 tsp sesame oil
- Springroll or Lumpia wrapper
- 18og Filled Cheese, cut into strips (optional)
- 3 to 4 cups Canola cooking oil
- salt to taste
- 3 Tbsp vinegar
- 2 Tbsp soy sauce or Fish sauce
- 1 garlic clove – smashed