Lumpiang Togue (Mung Bean Sprout Spring Rolls)

INGREDIENTS:
  • 2 lbs. togue (mung bean sprouts)
  • 16 oz. tofu, fried and sliced into cubes
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 small carrot, julienned
  • 1 small chayote (pear squash), julienned
  • 2 tbsps. soy sauce
  • 1 tsp. patis (fish sauce)
  • ½ tsp. ground black pepper
  • ¼ tsp. salt
  • 25 pcs. lumpia (spring roll) wrappers
  • ½ cup cooking oil

PROCEDURE:
  1. Using a wok or a large frying pan, heat 2 tablespoons of cooking oil over medium heat. Sauté the garlic and onion until very fragrant.
  2. Add the tofu slices and patis, and then stir.
  3. Toss in the carrots, chayote and mung bean sprouts. Keep stirring until well blended. Cook for 2 to 3 minutes.
  4. Add soy sauce and mix thoroughly. Season with salt and pepper.
  5. Remove from heat. Transfer the sautéed vegetables in a large coriander to drain excess liquid. Set aside the stock for other use. Meanwhile, allow the mung bean sprout mixture to completely cool.
  6. Prepare a piece of lumpia wrapper on a plate (if using a square-shaped wrapper, one corner should be pointing to the lower direction, forming a diamond). Scoop out about 2-3 tablespoons of vegetable mix and put them at the center of the wrapper. Fold the lower edge halfway through, covering all the fillings. Hold the mixture firm at center, keeping them from going out of the sides. Fold the left and right edges of lumpia wrapper. This should look like a lumped envelope. Finally, start rolling all the way through the top edge and seal the lumpia with a dab of water. Place the spring roll on a separate plate and repeat the process until all vegetable filling is used up.
  7. Heat enough oil in a frying pan and deep fry the rolls per batch. Do not overcrowd the pan. Adjust the heat so as not to burn the spring rolls. Occasionally flip each side until becomes golden brown and crispy.
  8. Place the cooked lumpia on paper towel to drain the excess oil.
  9. Serve the cooked spring rolls with vinegar sauce. Enjoy!

**This makes 2 dozens of spring rolls.


TIPS FROM ENZ:
  1. Lumpia is best paired with lugaw (rice porridge).
  2. Prepare the vinegar sauce ahead of time and serve the lumpia while crunchy and hot.

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