Lumpiang togue is always my fix when I’m hungry for something crispy but not too heavy. You know those days when you want to nibble on something that feels kinda healthy but still, like, totally snack-worthy? Yup, that’s when I turn to lumpiang togue. These Filipino vegetable spring rolls filled with mung bean sprouts are easy enough for newbies, but there’s enough wiggle room for tweaks if you like experimenting. And hey, they’re worlds apart from meat lumpia like this air fryer lumpiang shanghai for a healthy twist or even crispy chicken lumpiang shanghai for parties. If you’re clueless about where to begin or just want to up your lumpia game, you’re in the right place.
How to cook Lumpiang Togue
Let’s be honest, making lumpiang togue at home isn’t rocket science, but a few steps could trip you up if nobody’s told you before. First, the filling! You want mung bean sprouts (togue), carrots, green beans, a handful of cabbage, garlic, onions, and honestly, add whatever leftover veggies you’ve got lounging in the fridge. Chop everything kinda small so you don’t get awkward big bites poking out. Sauté the onion and garlic until the house smells good, then add the rest – start with harder veggies like carrots and beans, and stir-fry a bit before tossing in the softer stuff (cabbage, togue). Quick toss, don’t overcook or the filling gets soggy and sad.
Okay, now for rolling. Grab lumpia wrappers. Pop a small mound of filling on the lower edge of a wrapper, fold the sides in, then roll it up tightly. Seal the end with a little water (or egg wash, if you’re fancy). Heat up oil – not too high, just enough to sizzle gently. Fry these babies until golden and crispy. Let ’em rest on paper towels. Crunch factor is key! And oh, serve with a vinegar dip. Trust me.
“I never thought lumpiang togue was this easy till I tried this version. The step-by-step was spot on, and my picky kids actually asked for seconds!” – Maricel, Quezon City
Health benefits of Mung bean sprouts
Mukhang simple lang, but these little sprouts pack more nutrients than you’d guess. Lumpiang togue uses mung bean sprouts as its main star, and they’re bursting with vitamins C and K. I was amazed to learn mung bean sprouts have protein too – not just those boring salads. Adding them to your diet can help with digestion (the fiber is no joke), and I read that they could even be good for your heart.
What I also like is, they’re low in calories but super filling. You can eat a bunch without feeling heavy. For folks who want an easy way to sneak in more veggies, this dish is a no-brainer. Plus, sprouts grow super cheap and fast, so they’re really wallet-friendly.
If you’ve never given mung bean sprouts a try, you’ll be pleasantly surprised by their crunchiness and mild flavor. My family likes that they don’t overpower whatever else you toss in, which means picky eaters won’t complain (as much).
Cooking tips
I’ve messed up my fair share of lumpiang togue. Sometimes the wrappers split, or the filling gets too watery and everything turns out sad. Learn from my mistakes:
First, don’t overcook the filling. Just a quick sauté to soften up veggies – keep that togue crunchy. Too much oil? Nope, just a splash for stir-frying.
Speaking of wrappers, keep them covered with a damp towel while you work. They dry out way faster than you think, then they break while rolling. That’s just… annoying. Use enough filling so your rolls aren’t wimpy, but not so much that the wrapper tears. Goldilocks vibes.
And please, don’t crank the oil up too high or they burn outside and stay soggy inside. Medium heat is king. Stand there, flip, watch them go golden. I know, it’s tempting to multitask, but these rolls deserve your undivided attention.
How to roll lumpia
Every family I know has their own way, but here’s my tried-and-true method that rarely lets me down. Lay out your wrapper with one corner facing you. Place 2 or 3 tablespoons of that awesome filling you just made near the bottom. Fold up the bottom edge, then fold in the sides kind of like making an envelope or burrito. Roll it snug (not crazy tight or it might burst while cooking), and seal the edge with water. Don’t skip the sealing or it’ll pop open and spill in the pan. You’ll get the hang of it after two or three, pinky promise.
This is a good job for bored friends or hungry kids. Put ’em to work! And if the wrappers keep splitting, just relax and work a little slower. It really does get easier every time. I promise you’ll feel like a pro after just one batch.
How to store
Alright, unless you’re somehow able to eat a mountain of lumpiang togue in one sitting (no judgment, I’ve almost done it…), you might have leftovers. No problem. Unfried rolls? Stick ’em in an airtight container, parchment or wax paper between layers so they don’t stick. They’ll chill happy in the fridge 2-3 days. Ready to fry? Fry straight from cold; just be careful, oil might pop!
Cooked lumpiang togue, on the other hand, gets soggy kinda fast. Reheat in an air fryer or toaster oven if you like the crunch—never, ever microwave unless you’re okay with chewy disappointment.
Seriously, nothing beats fresh-fried, but sometimes you gotta do what you gotta do.
Serving suggestions
These are the best ways to level up your lumpiang togue experience:
- Dip in spiced vinegar or sweet chili sauce for extra kick.
- Pair with garlic fried rice and a fried egg for breakfast (not even kidding).
- Add to a merienda platter alongside other favorites like lumpiang sariwa fresh Filipino spring rolls.
- Top with crushed peanuts for texture if you want a weird but tasty twist.
Common Questions
Q: Can I make lumpiang togue ahead of time?
A: Yup! Roll ’em up, stash in the fridge (or freezer for longer storage) before frying. Fry when ready to serve. Easy.
Q: Can I add meat to the filling?
A: Sure can. Ground pork or shrimp are classic add-ins if you want it heartier.
Q: Where do I find lumpia wrappers?
A: Most Asian stores have them in the freezer section. If you’re nowhere near one, try using spring roll wrappers—just not those thick, egg roll ones. Not the same.
Q: Is there a gluten-free version?
A: You can hunt for special gluten-free wrappers, or just eat the filling with rice. Not the same vibe, but hey, still tasty.
Q: Why does my filling get so wet?
A: Could be overcooking or too much sauce. Careful with liquids, and always drain the cooked veggies before rolling.
Alright, if you’re itching to tackle another variation or just want more inspiration, scope out related recipes like lumpiang sariwa fresh spring rolls with peanut sauce. No shame in adding your own spin! For even more traditional tips and in-depth instructions, check out this guide on Lumpiang Togue over at Panlasang Pinoy. Happy rolling and good luck keeping leftovers around for long!
Lumpiang Togue
Ingredients
For the filling
- 1 cup mung bean sprouts Mung bean sprouts are the main ingredient.
- 1 cup carrots, chopped Chopped small.
- 1 cup green beans, chopped Chopped small.
- 1 cup cabbage, chopped Chopped small.
- 2 cloves garlic, minced For sautéing.
- 1 medium onion, sliced For sautéing.
For rolling
- 10 pieces lumpia wrappers Keep covered with a damp towel.
For frying
- 2 cups oil For frying.
Instructions
Preparation
- Chop mung bean sprouts, carrots, green beans, cabbage, garlic, and onion into small pieces.
- Sauté onion and garlic in a pan until fragrant.
- Add carrots and green beans first. Stir-fry briefly.
- Add cabbage and mung bean sprouts. Quick toss and avoid overcooking.
Rolling
- Lay out a lumpia wrapper with one corner facing you.
- Place 2-3 tablespoons of filling near the bottom edge.
- Fold the bottom edge over the filling, fold in the sides, and roll tightly.
- Seal the edge with water.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry the rolled lumpia until golden and crispy.
- Let rest on paper towels.