Lumpiang togue, another all time dish
Lumpiang Togue or Mung Beans Sprout in Spring roll is another all time favorite dish of the Filipinos. It is made from sauteed monggo sprout with some vegetables like carrots, Baguio beans and many more. This dish is best dipped in spicy vinegar.
Luckily, this one is available everywhere. There are sellers roaming around selling these delights. There are also sidewalk vendors who have them on their stalls. But, you can’t expect much to Lumpia that is sold. The sellers are thriftily adding ingredients as this was business. So, the best thing is to create them yourself.
Here are the ingredients to make this dish:
- 1/4 kilo pork, chop into very small pieces
- 1/2 kilo monggo sprout
- 2 medium sized carrots, julienned
- 5 pieces Baguio beans, chopped
- 2 onion, chopped
- 4 cloves garlic, minced
- salt and pepper
- spring roll
- oil (for frying)
- 1-12 pieces of spring roll (lumpia wrapper)
Deep fried “Lumpiang Togue”
Procedure for cooking the monggo sprout fillings:
- Saute garlic and onions.
- Add the meat and let simmer. You can also add about 1/4 cup water to cook the meat faster, let the water evaporate.
- Add carrots, Baguio beans and let it simmer for a while. You can also add a spoon of water and let it boil to cook the carrots faster.
- Add seasonings, salt and pepper.
- Add monggo sprout and let it simmer, keep on stirring to distribute the flavors.
To make the roll:
- Use the spring roll to cover 2-3 spoon of cooked vegetables. You can do this by putting the vegetable fillings on the bottom of the spring roll and fold the bottom and the sides of the spring roll and roll upward including the vegetables to make a sphere like.
- Wet the top of the spring roll and attach it to seal. Refer to the figure below:
To make finish product:
- Deep fry the rolls into very low fire and remove when golden brown.
- Drain the excess oil by letting the fried rolls to stand vertically.
- Serve with spicy vinegar.