Lumpiang TOGUE (bean sprouts spring rolls)

A notable variant of Vegetable Lumpia or Vegetable Spring Rolls is Lumpiang Togue.  A Filipino appetizer that are super easy to make.
It is composed of bean sprouts, pork strips, carrots and green beans wrapped in egg roll wrappers. Shrimp or tofu can also be added but I only used pork on this one. It will up to you what meat you'd like to use. They are deep fried until crispy and golden then served with garlic vinegar sauce seasoned with ground pepper.  Super crunchy and delicious! 

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Preparation is easy. Cook the vegetables first by sauteing garlic and onion. Add the pork and cook until tender. Add the vegetables, cook until half-way done and season with salt and pepper.  

Wrapping in egg roll or spring roll wrapper is very easy as well. Lay your wrapper like a diamond. Place enough filling into the wrapper. Fold the sides inward, roll tightly into a log, then seal the pointy edge with a dab of water. Deep fry until crunchy and golden. 

Lumpiang togue Recipe

Ingredients:

• cooking oil
• 3-4 cloves garlic, minced
• 1 small onion, chopped
• 1/2 lb pork belly, sliced into strips or diced
• 1 tbsp fish sauce
• 1/4 cup water
• 1 large carrot, julienned
• 1 1/4 cups green beans, thinly cut
• 4 cups bean sprouts (togue)
• salt and pepper to taste
• spring roll wrappers, separate into individual sheets

​Sauce:

• vinegar
• 3-4 cloves garlic , minced
• salt and pepper

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Procedure:

• Heat cooking oil in a pan or skillet.
• Saute' garlic then add onion. Cook until onion is translucent.
• Add pork and cook until lightly browned.
• Season with fish sauce and cook for 1 minute.
• Add water and simmer for about 5-7 minutes or until pork is tender.
• Add carrots and green beans. Cook for about 3 minutes or until half cooked.
• Add bean sprouts and cook for another 1 minute.
• Season with salt and pepper to taste.
• Remove from pan and cool completely before wrapping.
• Lay wrapper (diamond shaped) and spoon vegetable filling into the wrapper.
• Fold the sides, tuck both ends inward and roll tightly into a log. 
• Brush the pointed edge with water and seal.
• Deep fry until golden and crispy. 
• Drain on paper towels or wire rack.
• Serve with vinegar sauce.
• Enjoy.

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