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Lumpiang Togue (Beansprouts Spring Rolls) Recipe has the flavouring of sugar and sesame oil at the end. It gives a nice sweet-savoury finish. To make this fully vegetarian, substitute the meat with mushrooms. The combination vegetables here can be varied as well according to your taste. You can also replace Togue with shredded cabbage.

Lumpiang Togue Ingredients:

• 1/2 cup minced pork or chicken or beef (optional)*
• 1 tsp cornstarch
• 1 tsp cooking wine
• 1/4 tsp salt
• 4 cups togue (beansprouts) [about 400 gm]
• 1 stalk celery – shredded
• 1 medium carrot – finely julienned
• 8 big egg roll wrappers (about 9 inch x 9 inch)
• 2 Tbsp oil

Seasoning:

• 1 Tbsp sugar
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp sesame oil

Flour Paste:

• 1 Tbsp flour
• 1 Tbsp water

Dip:

• 2 Tbsp vinegar
• 2 Tbsp soy sauce
• 1 garlic clove – smashed

Lumpiang Togue Cooking Instructions:

• Mix all seasoning, flour paste and dip ingredients separately. Set aside.
  

• In a bowl, mix the cooking wine, salt, and cornstarch. Stir until salt is dissolved. Add the meat into it and mix to combine.
  

• In a wok, heat the oil. Tip in the meat mixture and cook until meat changes color – about 3 minutes. Making sure to mash it from time to time to separate the meat.
  

• Turn heat to high and add in all the vegetables. Stir fry for 2 minutes.
  

• Remove from heat and transfer to a colander.
  

• Mix in the seasoning. Leave to drain in the colander for several hours or until completely cool and fully drained.
  

• Place the egg roll wrappers on a clean working surface. Put about 3 Tablespoonful of the vegetable mixture on the wrapper. Fold and roll like an envelope.
  

• Seal with the flour paste.
  

• Deep fry for a few minutes or until golden brown. Drain vertically on a small colander or sieve or on paper towels. Serve warm with the dip.

  Note: You may replace the meat with shredded mushrooms or omit it altogether. The vegetables can be varied as well according to your taste as long as you keep the volume/amount the same.

Tags: vege

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