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Food Citations | February 19, 2018

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Lumpiang Togue Recipe

Lumpiang Togue Recipe

| 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.

Check: My College Memories: PUP Foods

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
  • oil

Prepare the mongo sprout (fillings):

  1. Saute garlic and onion.
  2. Add water, carrots and ground pork. Boil for about 5 minutes.
  3. Add mongo sprout and continuously mix until they are a little roasted.
  4. Add salt and pepper.

Make the lumpia:

  1. Lay a lumpia wrapper and put your desired amount of fillings.
  2. Fold both sides and roll.
  3. repeat until finished.
  4. Deep fry.
  5. Serve with vinegar and enjoy.

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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