Lumpiang Togue

Crispy Filipino spring rolls filled with mung bean sprouts, tokwa, carrots, and cabbage. This vegan version uses simple pantry seasoning and a vinegar dipping sauce.

Estimated cost: ₱75–₱100

Total 35 min · Serves 1

Nutrition per serving: 476 kcal · 18 g protein · 56 g carbs · 20 g fat

Ingredients

• 160g mung bean sprouts / togue
• 80g firm tofu / tokwa, diced small
• 50g carrot
• 40g cabbage
• 4 pieces lumpia wrappers
• 3 tbsp cooking oil
• 2 cloves garlic, minced
• 1/4 small onion
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 tbsp water
• 2 tbsp vinegar with chili, optional dip

Steps

1. Pat the tofu dry with a paper towel, then dice it into small cubes so it mixes evenly with the vegetables.
2. Heat 1 tbsp oil in a pan over medium heat. Add the tofu and cook for 4–5 minutes, stirring occasionally, until the edges are lightly golden. Remove and set aside.
3. In the same pan, add garlic and onion. Sauté over medium heat for 1–2 minutes until fragrant and the onion becomes slightly translucent.
4. Add the carrots and cabbage. Stir-fry for 2 minutes until slightly softened but still crisp.
5. Add the mung bean sprouts and cooked tofu. Season with salt and pepper, then cook for 1–2 minutes only, just until the togue slightly wilts but still has crunch.
6. Turn off the heat and transfer the filling to a plate or strainer. Let it cool for 5 minutes and drain excess liquid so the wrappers do not tear.
7. Place one lumpia wrapper on a clean surface with one corner facing you. Add about 1/4 of the filling near the lower corner, fold the bottom over the filling, fold in both sides, then roll tightly. Seal the tip with a little water. Repeat for 4 rolls.
8. Heat the remaining oil in a small pan over medium heat. To test, touch a wrapper edge to the oil; it should bubble gently, not smoke.
9. Fry the lumpia for 2–3 minutes per side, turning carefully, until evenly golden brown and crisp. Adjust to medium-low if the wrapper browns too fast.
10. Transfer to a rack or paper towel and rest for 2 minutes before serving with spiced vinegar.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).