Skip to main content

How to Make Vegetarian Lumpiang Togue: A Filipino Snack

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Discover how to make vegetarian lumpiang togue, a Filipino-inspired snack.

Discover how to make vegetarian lumpiang togue, a Filipino-inspired snack.

Lumpiang togue is a Filipino variation on 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 the dish a meaty taste and texture. Let me share with you my whole recipe. I hope you enjoy it!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

6 lumpiang


  • 100 grams mung bean sprouts
  • 100 grams tofu, cubed
  • 1 cup carrot, julienned
  • 1/8 cup water
  • 1 tablespoon onion, julienned
  • 1 clove of garlic, minced
  • 6 pieces of spring roll wrapper
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil
  • Small amount of water with cornstarch, to seal the rolls


For Preparation:

Scroll to Continue

Read More From Delishably

  • 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


  1. Heat a frying pan with a generous amount of oil. Fry the tofu. Set aside.
  2. In a separate pan, saute the onion and garlic. Add the carrot.
  3. Once the carrot is halfway cooked, add the water and mung bean sprouts.
  4. Immediately season with salt and pepper. Mix thoroughly. Allow it to cook for at least 1 minute.
  5. Mix in the fried tofu. Cook for another minute.
  6. Turn off the heat. Strain the vegetable mixture.
  7. After all liquids are drained, start to assemble the spring rolls.
  8. Lay one spring roll wrapper on a plate.
  9. 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.
  10. 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 of unrolled wrapper.
  11. Apply the water and cornstarch mixture to seal the spring roll.
  12. Repeat steps 8 to 11 until all the rolls are assembled.
  13. Heat the frying pan again with oil. Cook the lumpia until golden brown.
  14. Serve with sauce.

Step-by-Step Video

Tips and Techniques

  • Pair with any sauce you want. Try my spicy soy-vinegar dip, which is perfect for any fried dish, including this one.
  • Add any other vegetable you prefer, such as baguio beans, jicama (singkamas), or cabbage.
  • Slicing the tofu before frying it ensures that it will be crunchy on all sides.
  • Try growing mung bean sprouts at home. They're very easy to cultivate.
The rolled lumpiang togue before frying.

The rolled lumpiang togue before frying.

The finished dish—it's cheap and delicious!

The finished dish—it's cheap and delicious!

© 2018 Travel Chef

Related Articles