Lumpiang Togue Recipe

Lumpiang Togue is our very own Pinoy version of spring rolls. It is composed of several ingredients and the main one, of course, would be mung bean sprouts or togue. These ingredients are carefully wrapped in lumpia wrapper and deep fried to crisp perfection. We’d normally have this as appetizer but more often as merienda. It is not exactly street food but we often see them being sold by street vendors and vendors selling snacks to our urban offices.

Now that we have your appetite up and running, we have more good news. This Lumpiang Togue is one of a kind as we added all possible delicious ingredients that will make your creation packed with so much goodness! So what are you waiting for, check these out and make one of your own:


  • 250 grams bean sprouts
  • 250 grams sweet potato, peeled and julienned
  • 1 medium-sized carrot, peeled and julienned
  • 1 cup green beans, ends removed, sliced thinly
  • 1 square tofu, sliced thinly and fried
  • 125 grams ground pork
  • 1 red onion, sliced
  • 1 head garlic, minced
  • 1/2 cup dried shrimp
  • 2 tbsps fish sauce
  • 24 pcs lumpia wrapper
  • Cooking oil for frying
  • Salt and pepper to taste

For the Dip:

  • 1 cup white vinegar
  • 2 tbsps soy sauce
  • 1 tsp garlic, minced
  • Salt and pepper to taste

Cooking Instructions:

  1. In a wok, sauté onion, garlic until brown.
  2. Add ground pork.
  3. Season with salt and pepper.
  4. Stir well.
  5. Add the bean sprouts, green beans, sweet potatoes, carrots.
  6. Stir until cooked.
  7. Add fish sauce and dried shrimps.
  8. Continue stirring for a few minutes.
  9. Season with salt and pepper.
  10. Add fried tofu.
  11. Cook for another minute while stirring.
  12. Drain and set aside.
  13. Wrap the bean sprouts mixture into the lumpia wrapper one by one.
  14. Repeat process.
  15. In a deep pan, heat oil.
  16. Fry lumping togue one batch at a time until crisp.
  17. Drain and serve.
 For the Dip:
  1. For the dip, mix all ingredients.
  2. Serve on the side.


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