how to make vegetarian lumpiang togue: a Filipino-inspired snack | Source
Lumpiangtogue is a Filipino variation of spring rolls that is made with mung bean sprouts, or togue. This popular snack is usually served with a spicy vinegar dip and eaten alongside pancit, or rice noodles.
Common ingredients used in lumpiang togue are togue, carrots, kamote (sweet potato), green beans, and cabbage. Vendors in different places, however, each make their own version.
In my recipe, I used only what I happened to have in my refrigerator. I added tofu to give a meaty taste and texture. Let me share with you my whole recipe. I hope you enjoy it!
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ingredients for vegetarian lumpiang togue | Source
ingredients for lumpiang togue | Source
Ingredients
100 grams mung bean sprouts
100 grams tofu, cubed
1 cup carrot, julienned
1/8 cup water
1 tablespoon onion, julienned
1 clove garlic, minced
6 pieces spring roll wrapper
Salt, to taste
Pepper, to taste
Cooking oil
Small amount of water with cornstarch, to seal the rolls
Utensils
For Preparation:
1 large bowl
2 medium bowls
2 small bowls
chopping board
knife
measuring spoons
For Cooking:
saute pan
frying pan
cooking spoon
tongs
strainer
bowl
Cook Time
Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 6 pieces
lumpiang togue recipe | Source
Instructions
Heat frying pan with generous amount of oil. Fry the tofu. Set aside.
In a separate pan, saute onion and garlic. Add carrot.
Once the carrot is halfway cooked, add water and mung bean sprouts.
Immediately season with salt and pepper. Mix thoroughly. Allow it to cook for at least 1 minute.
Mix in the fried tofu. Cook for another minute.
Turn off the heat. Strain the vegetable mixture.
After all liquids are drained, start to assemble the spring rolls.
Lay one spring roll wrapper on a plate.
Use 1/3 measuring cup to fill each wrapper evenly.
Arrange the vegetable mixture at the bottom of the wrapper. Leave at least a one-inch allowance at the bottom and both sides.
Start folding at the bottom. Then roll once. After that, fold both sides of the wrapper. Then roll up to the top leaving 1-inch unrolled wrapper.
Apply the water and cornstarch mixture to seal the spring roll.
Repeat steps 8 to 12 until all rolls are assembled.
Heat the frying pan again with oil. Cook lumpia until golden brown.
Serve with sauce.
Step-by-Step
5 stars from 1 rating of Vegetarian Lumpiang Togue
Tips and Techniques
Pair with any sauce you want. Try my spicy soy-vinegar dip, which is perfect for any fried dishes.
Add any other vegetable you prefer, such as pea pod or cabbage.
Slicing the tofu before frying makes all sides crunchy.
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