Lumpiang Togue (Filipino Mung Bean Sprout Spring Rolls)
Crispy Filipino fried spring rolls packed with seasoned mung bean sprouts and veggies! Served with a tangy, garlicky spiced vinegar dipping sauce.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Filling Ingredients
- 2 cups green beans
- 3½ cups mung bean sprouts optional: add ½ cup more if you want more mung bean sprouts
- 1 large carrot small julienned
- 1 medium purple sweet potato small julienned
- 1 medium onion small julienned
- 3 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon fish sauce
- 2 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- 2 tablespoon neutral oil for frying
Assembly and Wrapping
- 1 pack spring roll wrapper 25-count, ingredients should only container water and flour (NO eggs)
- 3 tablespoon cornstarch
- 3 tablespoon water
Vinegar Dipping Sauce
- 1½ cups cane vinegar sub: white vinegar
- 1 red onion chopped small
- 4 cloves garlic minced
- 1½ teaspoon granulated white sugar
- pinch of salt
- 3 Thai chili pepper optional
- ½ teaspoon fish sauce optional; use up to 1 tsp
Instructions
Cook Filling
- Mix oyster sauce and fish sauce together. Set aside.
- Heat frying pan to medium heat. Add some oil once heated. Add julienned onions until glassy, about 1 minute.
- Add garlic and ginger. Cook for about 45 seconds. Stirring to keep it from overcooking.
- Add purple sweet potato. Cook for 3 minutes, stirring to keep it sticking to the pot.
- Add green beans and carrots. Cook for 3 minutes. Keep stirring gently to evenly cook all the vegetables.
- Add oyster sauce and fish sauce mix to the pan and combine well into the vegetables. Cook 30-45 seconds
- Add mung beans and cook for 45 seconds - 1 minute.
- Remove from heat and drain in a fine mesh strainer/colander. Let it sit until it cools to room temperature.
Assemble The Lumpia
- In a small bowl, whisk the cornstarch and water together until smooth. Set aside. Separate the lumpia wrappers gently and cover the rest to keep from drying while working on one at a time.
- Take one lumpia wrapper and place it in front of you in a diamond shape. Add a spoonful of room tempearture filling a few inches away from the bottom point of the diamond.
- Begin rolling the lumpia by taking the bottom point and rolling it over the filling.
- Take the left and right side of the diamon and fold them into the center over the filling.
- Continue rolling up gently and tightly until you are a few inches from the top tip of the diamond.
- Brush the last few top inches of the diamond with the cornstarch slurry.
- Continue to roll the lumpia all the way to the top.
- Place the finished lumpia pieces on a baking sheet, and place in the freezer for about 20 - 30 minutes. This will help the seal stay sealed when frying. You can fry after freezing. To freeze completely and cook later, place the semi-frozen lumpie rolls in a freezer bag and store in the freezer.
Frying Lumpia
- Add some oil to a heavy-bottomed pot and add enough oil to deep fry. Heat the oil to 350℉ to 175℃. Add the frozen lumpia a few pieces a time gently into the hot oil. Fry for about 7 minutes or until the skin is golden brown, up to 10 minutes.
- Remove and drain in a paper-towel lined mesh sieve standing up - vertical orientation to keep it from getting soggy quickly.
Make Vinegar Dipping Sauce
- Add chopped onions, minced garlic, salt, sugar, and if using thai peppers and fish sauce to a bowl. Add the vinegar last, and mix together until sugar granules have melted. Serve with the lumpiang togue.
Nutrition
Calories: 114kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 2mgSodium: 272mgPotassium: 149mgFiber: 2gSugar: 3gVitamin A: 2293IUVitamin C: 7mgCalcium: 29mgIron: 1mg