Lumpiang Togue Recipe
Ringo | On 14, Nov 2014
Way back my college days, me and my friends will always dine in this stall catering different types of street foods.
During those days, I love ordering kwek kwek, tokneneng and lumpiang togue. All of them will be paired with the sauce, which is a combination of the sweet and spicy vinegar.
My meal starts with the lumpiang togue first, which will result in a messy sauce mixed with lots of sprout in my bowl. Then, I will refill it with tokneneng or kwek kwek and while I’m munching, I will sip the sauce, including the sprout to combine all the flavors making a explosive chewing experience… Damn! I miss my college life.
Speaking of lumpia, a couple of days ago, to relieve myself from the cravings and remove my nostalgic feeling, I volunteered in buying the ingredients for our viand. I bought the ingredients for making lumpia.
- 1 kilo mongo sprout – clean and must drained well
- 1 medium carrots – pilled and julienned
- 1/4 kilo ground pork
- 30 pieces lumpia wrapper
- 5 cloves garlic – finely minced
- 2 medium onion – chopped
- Salt and pepper to taste
- 1/4 cup water
Prepare the mongo sprout (fillings):
- Saute garlic and onion.
- Add water, carrots and ground pork. Boil for about 5 minutes.
- Add mongo sprout and continuously mix until they are a little roasted.
- Add salt and pepper.
Make the lumpia:
- Lay a lumpia wrapper and put your desired amount of fillings.
- Fold both sides and roll.
- repeat until finished.
- Deep fry.
- Serve with vinegar and enjoy.