Lumpiang Togue Recipe

September 16, 2014 (Last Updated: November 12, 2014)

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 Recipe

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

Dipping sauce:

  • 3 Tbsp vinegar
  • 2 Tbsp soy sauce or Fish sauce
  • 1 garlic clove – smashed

Lumpiang Togue ingredients

Lumpiang Togue Cooking Instructions:

  • Mix all dipping sauce ingredients separately then set aside.
  • Heat frying pan then pour-in 2 tbsp Canola cooking oil then sauté onions and garlic.
  • Add-in the meat and cook until meat changes color – about 3 minutes. Making sure to mash it from time to time to separate the meat.
  • Add-in the Patis(fish sauce), salt and  sprinkle the ground black pepper.
  • Add-in the Togue and stir-fry for 2 minutes.
  • Add-in the carrot then cook for 2 minutes then add sesame oil mix well and remove Lumpia mixture from the frying pan, set aside and let it cool.
  • Place the egg roll wrappers on a clean working surface.
  • Put about 2 Tablespoonful of the Lumpia mixture on the wrapper with Filled Cheese on the center.
  • Fold and roll like an envelope then seal with water.
  • Pour remaining Canola oil in a deep frying pan or deep fryer then turn on the heat.
  • Fry the Lumpiang Togue in batches until the Lumpia wrapper turns brown.
  • Remove Lumpia one at a time from the frying pan or deep fryer and place in a large plate with paper towel, this will absorb excess oils of Lumpia.
  • Transfer Lumpia in a serving plate then serve with dipping sauce.

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.

Lumpiang Togue

Lumpiang Togue Recipe has the flavoring of sesame oil at the end that gives it a nice savory taste.

Lumpiang Togue recipe

If you make this recipe, snap a photo and hashtag it #PinoyRecipeAtIbaPa #FilipinoRecipesPortal . We'd love to see your creations on Instagram, Facebook, and Twitter.

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  • Reply

    Lisa Brown

    March 20, 2015 at 9:05 am

    crispy and yummy, they look great.

  • Reply


    September 19, 2014 at 5:20 am

    i like lumpiang togue better than any all-meat spring roll. mixing in some veggies with meat, makes me feel less unhealthy 🙂

  • Reply

    Deb E

    September 19, 2014 at 1:23 am

    I had no idea how to cook tongue when I saw it on Masterchef competition a few weeks ago. They also had Bull Testicles, ugh! Now I know how to cook at least one of these dishes. Thanks.

  • Reply

    Mona Verdida

    September 18, 2014 at 9:56 am

    My husband loves togue and I’m pretty sure he’ll love this so this recipe is ready for printing to be used this weekend! 😀

  • Reply


    September 18, 2014 at 9:22 am

    I want to try it

  • Reply

    sherry ann gole cruz

    September 18, 2014 at 7:30 am

    love to make this,one of our favorite

  • Reply

    Marcos Batac

    September 17, 2014 at 6:49 pm

    I try this Recipe thanks for Sharing

  • Reply

    Maria Carla Perez

    September 17, 2014 at 7:39 am

    Wow! Great recipe, and i love it that you include the dipping sauce! hmmmm yummy!

  • Reply
    Ronilo Arellano
    September 16, 2014 at 9:05 pm

    this is one of my favorite pinoy food..crispy and yummy!

  • Reply


    September 16, 2014 at 5:17 pm

    It looks like a lot of work. I wish I had someone to make them for me as they look so good.

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