How to Cook Lumpiang Togue


How to Cook Lumpiang Togue


  • ½ lb ground pork
  • ¼ lb shrimps peeled, deveined, and chopped
  • 4 cups bean sprouts
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 large carrot julienned
  • 1 tbsp fish sauce
  • ½ cup water
  • Salt and pepper to taste
  • Vegetable oil
  • Spring roll lumpia wrappers


  • Heat about 2 tbsp oil in a pan. Add garlic, onion and pork. Cook until meat turns light brown.
  • Add shrimps. Cook until it changes color.
  • Add salt, pepper, fish sauce and water. Bring to a boil.
  • Add carrot and bean sprouts. Cook while stirring regularly for 2 to 3 minutes. Remove from heat.
  • On a flat surface, lay the wrapper. Get about 2 tbsp of the vegetable mixture and place it on the edge of the wrapper. Roll tightly into a log. Wet the edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  • Heat oil in a pan. Deep-fry the lumpia until golden brown. Remove from heat then drain excess oil.
  • Serve while hot with vinegar dip (see recipe link below).



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